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Paleo Pumpkin Muffins with Streusel Topping

Oct 9, 2021 · 8 Comments

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Paleo Pumpkin Streusel Muffins in muffin cups in a muffin pan and sitting on a cooling rack
Paleo Pumpkin Streusel Muffins in muffin cups in a muffin pan and sitting on a cooling rack

These Paleo Pumpkin Muffins with Streusel Topping are full of pumpkin and warm spices – the perfect treat! They’re light, fluffy and just sweet enough, with a crumbly, cinnamon-y streusel topping.

Plus these healthy pumpkin muffins made with coconut flour are also gluten-free, grain-free, dairy-free, refined sugar-free and nut-free!

gluten-free pumpkin muffins in their brown muffin cups on a wire cooling rack

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

 

Paleo Pumpkin Muffins with Streusel Topping

Pumpkin muffins are one of my favorite fall treats. Fluffy muffins with warm spices like cinnamon, ginger and nutmeg make you want to shuffle through piles of leaves wearing your favorite sweater.

But to make them a bit healthier and better for those of us who can’t tolerate grains, I’m swapping out a few traditional ingredients.

Instead of flour, we’re using coconut flour and arrowroot flour/starch for the perfect light and fluffy texture. Instead of regular sugar, we’re using 100% pure maple syrup.

And instead of oil or butter – well, there’s no oil or dairy at all in these! I found they really didn’t need any and still turn out perfectly moist (<– I know, not a great word, but it describes them well!).

And since the muffins are nut-free, I wanted to make sure the streusel topping is too, so these flourless pumpkin muffins can be enjoyed by almost everyone!

This recipe makes a lot of muffins. I wanted to use up a whole can of pumpkin since I hate it when I have leftover pumpkin puree but if you want you can also cut this recipe in half.

 

What you need for Paleo Pumpkin Muffins with Streusel Topping

Ingredients (this list might look long but it’s mostly pantry ingredients):

  • 1 cup coconut flour, plus 2 teaspoons for the topping
  • 1 cup arrowroot flour/starch
  • 5 teaspoons cinnamon, plus 1/2 teaspoon for the topping
  • 3 teaspoons ground ginger
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
  • 6 eggs, room temperature
  • 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup 100% pure dark maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons softened coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup chopped pumpkin seeds

Equipment:

  • a large mixing bowl
  • 2 medium mixing bowls
  • measuring spoons
  • measuring cups
  • a measuring glass
  • 2 12-cup muffin pans
  • muffin cups
  • 1/4 cup ice cream/cookie scoop with lever (or a 1/4 cup measuring cup)
  • a whisk
  • a spatula
  • a cooling rack
coconut flour pumpkin muffins sitting in their muffins cups in a metal muffin pan on a cooling rack on a white wooden table

How to make Paleo Pumpkin Muffins with Streusel Topping

Step 1: Heat the oven to 350°.

Step 2: Line the muffin pans with the muffin cups.

Step 3: In a medium bowl, blend together the coconut oil, coconut sugar, coconut flour, 1/2 teaspoon cinnamon and the chopped pumpkin seeds until it’s like crumbly, coarse sand. Set aside.

A glass bowl with streusel topping in it, sitting on a white wooden table next to a spoon

Step 4: In a large bowl, whisk together the dry ingredients: coconut flour, arrowroot, 5 teaspoons cinnamon, ginger, salt, baking soda, cream of tartar, nutmeg and allspice.

A glass bowl full of dry baking ingredients and a whisk, on a white wooden table

Step 5: In a medium bowl, whisk together the eggs, pumpkin puree, maple syrup and vanilla extract until completely blended.

A glass bowl full of wet baking ingredients and a whisk, on a white wooden table next to an open can of pumpkin puree

Step 6: Stir the wet ingredients into the dry ingredients until full combined. The batter will be somewhat thick but pourable.

A glass bowl full of blended pumpkin muffin batter with a spatula in it

Step 7: Use a 1/4 cup ice cream/cookie scoop or measuring cup to portion out the batter into the muffin pans.

Step 8: Sprinkle the reserved streusel topping over the muffins. Don’t completely cover the muffins – you want the steam to be able to escape to help them rise.

Step 9: Place in the oven and bake for 18-20 minutes, swapping and rotating the pans halfway through, until a toothpick inserted in the center of one comes out clean (it might have some of the topping stuck to it but that’s fine).

Let cool completely on a cooling rack.

Frequently Asked Questions (FAQ)

Can I make substitutions?

You canNOT substitute anything for the coconut flour. It is a very unique ingredient that does not behave like any other ingredient.

If you don’t need the muffins to be nut-free, you can use the same amount of any chopped nuts in the streusel that you like. Pecans or walnuts would be good.

You can use honey in place of the maple syrup.

Can I make these Paleo Pumpkin Muffins ahead of time?

These muffins can be kept covered at room temperature for up to 4 days. They can also be stored in the fridge for up to 5 days.

Can I freeze these Paleo Pumpkin Muffins?

To freeze, wrap each muffin individually in plastic wrap and place in an airtight container or baggie. Freeze for up to 3 months. Thaw overnight in the fridge.

Other recipes you might like:

  1. Paleo Pumpkin Bread (nut-free)
  2. Paleo Chocolate Chip Zucchini Muffins
  3. Paleo Gingerbread Muffins
  4. Paleo Apple Muffins
  5. Coconut Flour Banana Muffins
  6. Paleo Chocolate Muffins
grain-free pumpkin muffins in their brown paper cups on a wire cooling rack

gluten-free pumpkin muffins in their brown muffin cups on a wire cooling rack

Paleo Pumpkin Muffins with Streusel Topping

Don Baiocchi
These Paleo Pumpkin Muffins are light and fluffy with warm spices and a crumbly streusel topping. They're a perfect snack, especially with hot chocolate, coffee or tea. Plus they're gluten-free, grain-free, dairy-free and nut-free!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Snack
Cuisine American
Servings 18 muffins
Calories 143 kcal

Ingredients
  

For the streusel topping:

  • ¼ cup coconut sugar
  • ¼ cup chopped pumpkin seeds
  • 2 tablespoons softened coconut oil
  • 2 teaspoons coconut flour
  • ½ teaspoon cinnamon

For the muffins:

  • 1 cup coconut flour, sifted
  • 1 cup arrowroot starch/flour
  • 5 teaspoons cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 6 large eggs, room temperature
  • 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
  • ¾ cup 100% pure dark maple syrup
  • 2 teaspoons vanilla extract

Instructions
 

  • Heat the oven to 350°.
  • Line two 12-cup muffin pans with muffin cups.
  • Make the streusel: In a medium bowl, blend together the coconut sugar, chopped pumpkin seeds, coconut oil, 2 teaspoons coconut flour and ½ teaspoon cinnamon, until the mixture is like crumbly, coarse sand. Set aside.
  • Make the muffins: In a large bowl, whisk together 1 cup coconut flour (sifted after measuring), arrowroot, 5 teaspoons cinnamon, ginger, salt, baking soda, cream of tartar, nutmeg and allspice.
  • In a medium bowl, whisk together the eggs, pumpkin puree, maple syrup and vanilla extract until completely blended.
  • Stir the wet ingredients into the dry ingredients until full combined. The batter will be somewhat thick but pourable.
  • Use a 1/4 cup ice cream/cookie scoop or measuring cup to portion out the batter into the muffin pans.
  • Sprinkle the reserved streusel topping over the muffins. Don't completely cover the muffins – you want the steam to be able to escape to help them rise.
  • Place in the oven and bake for 18-20 minutes, swapping and rotating the pans halfway through, until a toothpick inserted in the center of one comes out clean (it might have some of the topping stuck to it but that's fine).
    Let cool completely on a cooling rack.

Notes

This recipe makes a lot of muffins. I wanted to use up a whole can of pumpkin since I hate it when I have leftover pumpkin puree but if you want you can also cut this recipe in half.
Substitutions
You canNOT substitute anything for the coconut flour. It is a very unique ingredient that does not behave like any other ingredient.
If you don’t need the muffins to be nut-free, you can use the same amount of any chopped nuts in the streusel that you like. Pecans or walnuts would be good.
You can use honey in place of the maple syrup.
Make ahead
These muffins can be kept covered at room temperature for up to 4 days. They can also be stored in the fridge for up to 5 days.
Freezer instructions
To freeze, wrap each muffin individually in plastic wrap and place in an airtight container or baggie. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

Calories: 143kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 224mgPotassium: 240mgFiber: 3gSugar: 11gVitamin A: 101IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg
Keyword coconut flour, dairy free, flourless, gluten free, grain free, healthy, oil free, paleo, pumpkin muffins, refined sugar free
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Baked Goods, Recipes, Snacks, Top of Homepage arrowroot, cinnamon, coconut flour, coconut sugar, fall recipe, ginger, Halloween, maple syrup, nut free, nutmeg, pumpkin, pumpkin spice, Thanksgiving

Reader Interactions

Comments

  1. Kathy says

    October 14, 2023 at 2:28 pm

    Before I make these wonderful sounding muffins, I want to make sure about the number of eggs.
    6, count ’em s-i-x! ‘Thems’ a lot of eggs my friend!💖
    Just checking. ❄️😉
    Thank you for all your wonderful recipes!

    Reply
    • Paleo Gluten Free Guy says

      October 14, 2023 at 2:31 pm

      Yep, 6 is correct! Coconut flour is a very absorbent ingredient so you need more moisture than with “normal” baking recipes. Good question!

      Reply
  2. ChihYu says

    October 13, 2021 at 11:44 am

    5 stars
    These muffins are perfection! So fluffy and delicious! Pumpkin in every bite! And that topping!!! Yum!

    Reply
    • Paleo Gluten Free Guy says

      October 14, 2021 at 9:07 am

      Thanks!

      Reply
  3. Jean Choi says

    October 12, 2021 at 6:25 pm

    5 stars
    The streusel topping is just perfection on these pumpkin muffins! So yummy with some coffee in the morning.

    Reply
    • Paleo Gluten Free Guy says

      October 13, 2021 at 9:16 am

      Yes, such a fun breakfast treat!

      Reply
  4. jennifer says

    October 11, 2021 at 7:55 pm

    5 stars
    Oh swoon! That streusel topping puts these pumpkin muffins over the top!

    Reply
    • Paleo Gluten Free Guy says

      October 13, 2021 at 9:14 am

      Definitely adds that special touch 😉

      Reply
5 from 3 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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