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gluten-free pumpkin muffins in their brown muffin cups on a wire cooling rack
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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 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Servings: 18 muffins
Calories: 143kcal
Author: Don Baiocchi

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 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.

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 224mg | Potassium: 240mg | Fiber: 3g | Sugar: 11g | Vitamin A: 101IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg