Do I have to add the streusel topping?

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.

Can I add chocolate chips to the muffins?

Yep! Just fold in about 1/2 cup chocolate chips into the batter before baking.

Is pumpkin puree the same thing as pure pumpkin?

Sure is! Both are 100% pumpkin and nothing else. When looking for canned pumpkin, make sure to not confuse it with pumpkin pie filling, which has added sugar and seasoning.

Paleo Pumpkin Muffins with Streusel

Name: Paleo Pumpkin Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: ⅓ cup coconut sugar; ⅓ cup tapioca flour; ⅓ cup almond flour; 1 teaspoon cinnamon; ¼ cup ghee or coconut oil, melted; 1 cup cassava flour or gluten free baking flour blend (not paleo); ½ cup blanched almond flour; 1 teaspoon baking soda; 1 ½ tablespoons pumpkin pie spice; 1 teaspoon sea salt; 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; ½ cup organic powdered sugar; 2 teaspoons maple syrup; 1 tablespoon coconut milk

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

Paleo Pumpkin Muffins

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.

Prep: 20Cook: 22Total: 42 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:

1 cup cassava flour or gluten free baking flour blend (not paleo)
½ cup blanched almond flour
1 teaspoon baking soda
1 ½ tablespoons pumpkin pie spice
1 teaspoon sea salt
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

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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, baking soda, pumpkin pie spice, and salt 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.

Notes

The streusel topping is totally optional. You can bake the pumpkin muffins without it.
Don’t have cassava flour on hand? Just swap it for a 1:1 gluten free baking flour.
This recipe was slightly tweaked and updated in October 2022 to make it easier to make with pumpkin pie spice. Here is the original recipe.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/paleo-pumpkin-muffins-with-cinnamon-streusel/