Paleo Pumpkin Muffins with Cinnamon Struesel
Here’s the original gluten free pumpkin muffin recipe. This recipe is AMAZING, but requires many individual spices, which many people don’t typically keep on hand.
Prep: 15Cook: 20Total: 35 minutes
Ingredients
Streusel topping:
- ⅓ cup coconut sugar
- ⅓ cup tapioca flour
- ⅓ cup almond flour
- 1 teaspoon cinnamon
- ¼ cup ghee or coconut oil, melted
Pumpkin muffins:
- ¾ cup cassava flour
- ½ cup blanched almond flour
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 3 large eggs, room temperature
- ¼ cup ghee or coconut oil, melted
- 1 cup pure pumpkin puree
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
Maple glaze (optional):
- ½ cup organic powdered sugar
- 2 teaspoons maple syrup
- 1 tablespoon coconut milk
Instructions
- Prep: Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
- For the streusel: Whisk the coconut sugar, tapioca flour, almond flour, and cinnamon together in a medium bowl. Add the ghee, and mix everything together with a fork until crumbs form (don’t over-mix). Set the streusel aside so it can harden slightly.
- For the muffins: In a large bowl, whisk the cassava flour, almond flour, tapioca flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger together. Fold in the eggs, ghee, pumpkin, maple syrup, and vanilla extract, and stir until combined.
- Transfer: Transfer the batter to the prepared muffin tin, filling each slot about ⅔ full. Slightly flatten the batter of each muffin if necessary. Using your fingers, crumble the streusel evenly on top of the muffins. Lightly press the streusel into the muffins so it sticks.
- Bake: Bake the muffins for 20-22 minutes, or until a toothpick comes out clean.
- For the maple glaze: Combine the powdered sugar, maple syrup and coconut milk in a small bowl. Let the muffins cool for 10-15 minutes prior to adding the glaze.