These paleo pumpkin muffins are perfectly moist, packed with pumpkin flavor, and topped with a golden streusel and maple icing. They’re soft, pumpkin spicy, and slightly sweet, which makes them the ultimate warm and cozy fall treat or breakfast.
Who’s ready to pumpkin spice it up? These paleo pumpkin muffins with streusel topping are perfect for fall baking. They’re an incredible and surprisingly simple way to enjoy all that baking with pumpkin has to offer.
Personally, I really enjoy paleo pumpkin muffins and pumpkin bread year-round. So when it comes to fall and pumpkin spice season, I like to kick it up a notch. My streusel topping does exactly that, and gives these pumpkin muffins a sweet and crispy texture while still remaining gluten free.
These paleo pumpkin muffins are made with almond flour, cassava flour, and tapioca flour, which is what makes the muffins irresistible light and moist. If you’re new to baking with cassava flour, you can easily get Otto’s Cassava Flour online or in most grocery stores. Looking for other ways to use cassava flour? Check out my Paleo Banana Chocolate Chip Muffins and Paleo Chicken Tenders.
While my simple maple icing is optional, it really is a show stopper. It’s great for brunch or weekend family gatherings. If you make these muffins in advance, just leave the icing off and serve it on the side for guests and family to use at will. These paleo pumpkin muffins can be made ahead of time and store well in both the refrigerator and freezer, so make a double batch if you so desire!
Ingredients for Paleo Pumpkin Muffins
These paleo pumpkin muffins are fairly easy to make. You likely have most of the ingredients on hand, so let’s get to baking!
For the Muffins:
- Cassava flour
- Blanched almond flour
- Tapioca flour
- Baking soda
- Sea salt
- Ground ginger
- Pure pumpkin puree
- Maple syrup
- Vanilla extract
For the Streusel Topping:
- Coconut sugar
- Tapioca flour
- Almond flour
- Organic powdered sugar
- Maple syrup
- Coconut milk
How to Make the BEST Paleo Pumpkin Muffins
Ready to make the best paleo pumpkin muffins on the planet? Here’s how to make them in five easy steps:
- Prepare the muffin pan. Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
- Make the streusel. Whisk the coconut sugar, tapioca flour, almond flour, and cinnamon together in a medium bowl. Add the melted ghee, and mix everything together with a fork until crumbs form. Set aside.
- Make the batter. 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.
- Assemble and bake. Transfer the batter to the muffin liners, filling each slot about ⅔ full. Crumble the streusel evenly on top of each muffin. Lightly press the streusel into the muffins. Bake the muffins for 20-22 minutes.
- Topping with icing. Add the ingredients for the maple icing to a small bowl and stir until combined. Let the muffins cool, then drizzle with icing and serve!
Streusel Topping and Maple Icing
This streusel topping is what sets these paleo muffins apart from the rest. It’s made with coconut sugar, tapioca flour, almond flour, and ghee, and has a nice kick of cinnamon. You need to make the streusel topping before you begin working on the paleo pumpkin muffins because the streusel needs to sit for at least 20 minutes to firm up.
Want plain paleo pumpkin muffins? Have at it! You can skip the golden streusel topping and/or the maple icing altogether. These pumpkin muffins are great on their own, or you can sprinkle the tops of the muffins with a little chocolate chips, chopped nuts, or coconut flakes before baking. For chocolate chip pumpkin muffins, just fold in 1/2 cup dark chocolate chip into the batter before baking.
Can I Freeze Paleo Pumpkin Muffins?
Yes, you can freeze paleo pumpkin muffins! To freeze, let the muffins cool to room temperature, then place them in an airtight container or freezer-safe storage bag. Store them in the freezer for up to 3 months. Do not add the maple glaze before freezing. When you’re ready to have a muffin, just lay it out to thaw for a few hours at room temperature. Pumpkin muffins are great for meal prep—bake a double batch and throw the extra in the freezer for snacks or breakfast!
Can I Make Substitutions?
Sure can! However, this is where I make that special note that you won’t get the same consistent results if you vary from the original recipe. But, if you find yourself short, here’s a few swaps you can make:
- Cassava Flour: I’ve successfully swap this for gluten free baking flour, specifically Bob’s Red Mill 1:1 Gluten Free Baking Flour.
- Almond flour: You can use another nut flour, like cashew flour.
- Tapioca flour: Swap this for arrowroot flour, but note that the texture will change slightly
- Maple syrup: Raw honey is a great substitute for maple syrup.
- Coconut sugar: You can swap this for any granulated sugar, including brown sugar.
- Ghee: Use unsalted butter instead. Just make sure it’s soft and room temperature.
- Spices: You can replace the nutmeg, cloves, and ginger with 2 teaspoons pumpkin pie spice.
Baking Tips and Tricks
- Make the streusel first. The streusel mixture needs to sit for at least 20 minutes to firm up.
- Make sure the ghee is soft, but not melted.
- Eliminate the streusel topping and maple icing for simple paleo pumpkin muffins, or use the muffin batter to make paleo pumpkin chocolate chip muffins by folding in 1/2 cup chocolate chips right before baking.
- If you’re making these ahead of time, don’t add the maple glaze until just before serving.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, coconut flour, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my favorite kitchen tools and pantry items.
Other Recipes You’ll Love
- Paleo Pumpkin Bread
- Paleo Pumpkin Blondies
- 4-Ingredient Vegan Caramel Sauce
- Paleo Chocolate Banana Bread
- Paleo Magic Cookie Bars
- ⅓ cup coconut sugar
- ⅓ cup tapioca flour
- ⅓ cup almond flour
- 1 teaspoon cinnamon
- ¼ cup ghee, grass-fed butter, or coconut oil, melted
- 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 melted ghee or coconut oil
- 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
- 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 melted 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 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 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.
- Store the pumpkin muffins in an airtight container for up to 4 days, or in the refrigerator in an airtight container for up to a week.
If you make these paleo pumpkin muffins and love em—come back and let me know! I love hearing from you!