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.