Paleo Pumpkin Muffins with Cinnamon Streusel

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 20
  • Cook Time: 22
  • Total Time: 42 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


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.


Streusel topping:

  • 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

Pumpkin Muffins:

  • 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


  1. Preheat the oven to 350 degrees Fahrenheit. 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 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.
  3. For the muffins, in a large bowl, whisk the cassava flour, almond flour, tapioca flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger together. 
  4. Fold in the eggs, ghee, pumpkin, maple syrup, and vanilla extract, and stir until combined.
  5. Transfer the batter to the muffin liners, filling each slot about ⅔ full. Slightly flatten the batter of each muffin if necessary.
  6. Using your fingers, crumble the streusel evenly to each muffin. Lightly press the streusel into the muffins so it sticks.
  7. Bake the muffins for 20-22 minutes or until a toothpick comes out clean. 
  8. 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. 
  9. Store in an airtight container for up to 4 days, or in the refrigerator in an airtight container for up to a week.





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