These paleo pumpkin muffins are perfectly moist, packed with pumpkin flavor, and topped with a golden cinnamon streusel and simple maple icing. They’re soft, crispy, pumpkin spicy, and 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 cinnamon 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 cinnamon streusel topping does exactly that, and gives these paleo pumpkin muffins a sweet and crispy texture while still remaining grain-free.
As for knocking it out the park with grain-free muffins, I find the best way to get a soft and moist texture is with a combination of cassava flour, almond flour, and tapioca flour. If you’re new to baking with cassava flour, you can easily get Otto’s Cassava Flour online or in most grocery stores. Grab it now, and you’ll have lots of paleo pumpkin streusel muffins in your future. I also use cassava flour in my Paleo Banana Chocolate Chip Muffins, so you can give those a try, too!
While my simple maple icing is optional, it really is a show stopper. I like to serve these paleo pumpkin muffins with the cinnamon streusel topping, and have the glaze freshly mixed in a bowl 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 (of course you do!).
Making the Pumpkin Muffins
These paleo pumpkin muffins are simple and great on their own. The muffins are made with cassava flour, almond flour, tapioca flour, eggs, ghee, maple syrup, and a full cup pumpkin puree (bring on the pumpkin flavor!), and they’re seasoned with cinnamon, salt, nutmeg, cloves, ginger, and vanilla extract. And of course, they need a little baking soda to help them rise.
To make the base, you’ll simply whisk the dry ingredients together, and then fold in the wet ingredients until everything is combined. Pour the batter into parchment paper liners in a muffin tin and you’re in business.
Cinnamon Streusel Topping and Maple Icing
This golden cinnamon streusel is pretty simple to make. It’s made with coconut sugar, tapioca flour, almond flour, and ghee, and is seasoned with a little cinnamon. Just whisk the dry ingredients together, and then mix in the melted ghee. 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.
For the maple icing, just mix a little coconut milk and maple syrup into organic powdered sugar. While the maple icing is optional, a little drizzle goes a long way and adds the perfect touch of crystalized sweetness.
What I Love About This Paleo Pumpkin Streusel Muffin Recipe
- These paleo pumpkin streusel muffins are super moist and packed with real pumpkin flavor.
- This cinnamon streusel crumb topping is everything! It’s got a sweet and crispy texture, while still being grain-free.
- Even though these paleo pumpkin muffins with cinnamon streusel are paleo, grain-free, and dairy-free, no one will know!
- These muffins are great with and without the maple icing.
- These paleo pumpkin muffins are the perfect fall treat or holiday breakfast item! We love serving them the morning after Thanksgiving.
Tips and Tricks for My Paleo Pumpkin Muffins with Cinnamon Streusel
- Make the streusel first! The streusel mixture needs to sit for at least 20 minutes so it can firm up and hold its shape when baked.
- If you don’t have arrowroot flour on hand, you can use tapioca flour instead.
- Make sure the ghee is soft, but not melted (sort of like the texture of butter).
- 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 (no crumb topping or icing needed!)
- If you’re making these ahead of time, don’t add the maple glaze until just before you serve them.
These paleo pumpkin muffins are perfectly moist, packed with pumpkin flavor, and topped with a golden cinnamon streusel and simple maple icing. They’re soft, crisp, pumpkin spicy, and sweet, which makes them the ultimate warm and cozy fall treat or breakfast.
- 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 degrees Fahrenheit. 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 muffin liners, filling each slot about ⅔ full. Slightly flatten the batter of each muffin if necessary.
- Using your fingers, crumble the streusel evenly to each muffin. 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, add the powdered sugar to a small bowl. Add the maple syrup and coconut milk and mix well with a small spoon until a glaze forms. Let the muffins cool for 10 minutes prior to adding the glaze.
- Store 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 with cinnamon streusel and love em—come back and let me know! I love hearing from you!