Paleo Pumpkin Muffins with Streusel

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 way to enjoy all that baking with pumpkin has to offer.

Personally, I really enjoy pumpkin year-round and make my paleo pumpkin bread regularly! So when fall hits, I like to kick it up a notch. My streusel topping does exactly that, and gives these muffins a sweet and crispy texture. The maple icing is optional, but it’s totally a show stopper.

This recipe is made with a combo of almond flour, cassava flour, and tapioca flour. While three flours is a little extra, it’s what makes these super light and moist. You will notice a huge difference in texture from other muffins made with just almond flour.

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.

Ingredient Notes

Here are a few tips about some of the ingredients in this recipe:

• Cassava flour – Cassava flour is made by grating and drying the fibrous cassava root. It’s available in most grocery stores and is a great substitute for wheat flour! It’s the secret to the light and fluffy texture of the muffins.
• Blanched almond flour – I recommend using a fine almond flour for the best texture.
• Tapioca flour – While you only need a small amount, this is the secret ingredient that makes the topping nice and crisp.
• Eggs – Make sure to lay these out about an hour ahead of time to bring them to room temperature.
• Ghee – Ghee is butter with all the milk solids removed. You can use coconut oil as well!
• Pumpkin puree – Make sure to get pure pumpkin puree, not pumpkin pie filling!

• Coconut sugar – This adds a nice maple-sweet taste.
• Powdered sugar – For strict paleo, make your own powdered sugar from coconut sugar. You can also get an organic powdered sugar.
• Coconut milk – You can use canned or coconut milk in a carton.

Substitutions

Cassava Flour – I’ve successfully swap this for gluten free baking flour, specifically Bob’s Red Mill 1:1 Gluten Free Baking Flour. You can also swap this for almond 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.
Coconut sugar – You can swap this for any granulated sugar, including brown sugar. Check out the best coconut sugar substitutes for more info.
Ghee – Use unsalted butter instead. Just make sure it’s soft and room temperature.

How to Paleo Pumpkin Muffins

1. Prep: Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
2. 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.
3. For the muffins: In a large bowl, whisk the cassava flour, almond flour, baking soda, pumpkin pie spice, and salt together. Fold in the eggs, ghee, pumpkin, maple syrup, and vanilla extract, and stir until combined.
4. 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.
5. Bake: Bake the muffins for 20-22 minutes, or until a toothpick comes out clean. 
6. 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. 

Topping and 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 muffins because the streusel needs to sit for at least 20 minutes to firm up.

To make the maple icing paleo, you can make your own powdered sugar from coconut sugar. Just add 1/2 cup coconut sugar and 1/2 tablespoons tapioca flour to a high speed blender or food processor and process for 1-2 minutes. Then, add it into the recipe as instructed below.

Recipe FAQs

Baking Tips

• Make the streusel first. The streusel mixture needs to sit for at least 20 minutes to firm up.
• You can completely eliminate the streusel and maple icing and bake the muffins plain.
• Fold in 1/2 cup chocolate chips for paleo chocolate chip pumpkin muffins.
• If you’re making these ahead of time, don’t add the maple glaze until just before serving.

Storage and Freezing

TO STORE: Once the muffins have cooled, store them in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 7 days.

TO FREEZE: These muffins freeze well and are great for meal prep! lasts up to 3 months. Just freeze sliced or whole. To freeze, place the muffins in a freezer-safe storage bag. Store them in the freezer for up to 3 months. Do not add the maple glaze before freezing.

TO THAW: When you’re ready to have a muffin, just lay it out to thaw for a few hours at room temperature.

More Pumpkin Recipes

• Paleo Pumpkin Bread
• Paleo Pumpkin Blondies
• 4-Ingredient Vegan Caramel Sauce
• Paleo Chocolate Banana Bread
• Paleo Magic Cookie Bars