Paleo Pumpkin Muffins with Streusel Topping

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

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

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Servings: 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 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