Paleo Pumpkin Muffins with Streusel Topping

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!

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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

How to make Paleo Pumpkin Muffins with Streusel Topping

First, heat the oven to 350°. Line the muffin pans with the muffin cups.

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.

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.

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.

Make ahead and storage

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.

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 Bread
5. Paleo Pecan Molasses Bread

Print Recipe

5 from 3 votes

Paleo Pumpkin Muffins with Streusel Topping

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!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Snack

Cuisine: American

Keyword: coconut flour, dairy free, flourless, gluten free, grain free, healthy, oil free, paleo, pumpkin muffins, refined sugar free

Servings: 18 muffins

Author: Don Baiocchi

Ingredients

For the streusel topping:

• 1/4 cup coconut sugar
• 1/4 cup chopped pumpkin seeds
• 2 tablespoons softened coconut oil
• 2 teaspoons coconut flour
• 1/2 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
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 6 large 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

Instructions

• Heat the oven to 350°. Line 2 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.

Make ahead and storage

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.

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.

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