
Marisa Louise
Paleo Pumpkin Muffins with Cinnamon Streusel
Updated: Apr 12, 2021
These paleo pumpkin muffins with cinnamon streusel are everything you need this fall! Fluffy, cake-y and moist, with the perfect, buttery cinnamon topping! They're so delicious, and 100% kid-approved!

This recipe is originally from the Paleo Running Mama's website, and they were SO good, I had to share it here, too! So, all credit goes to her! :)

I was happily surprised by how easy and absolutely delicious these were! You sometimes never know what you're going to get with a paleo muffin--some are too dry, too dense, too crumbly, and too blah. Not these though! I substituted the paleo sweeteners with Lakanto's Monkfruit sweetener, and I actually liked them possibly more that way!

So, if you're ready for the tastiest, butteriest and most spice-filled muffin, then jump right to the recipe below and enjoy!
Paleo Pumpkin Muffins with Cinnamon Streusel
- Serves 12 muffins -
INGREDIENTS:
1 cup organic pumpkin puree
1/3 cup organic coconut milk full fat
1/3 cup Lakanto Monkfruit or maple/coconut sugar
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 3/4 cups blanched almond flour
1/4 cup tapioca flour or arrowroot
1 Tbsp coconut flour
1 tsp baking soda
1 Tbsp pumpkin pie spice
1/2 tsp cinnamon
pinch fine grain sea salt
STREUSEL:
2/3 cup blanched almond flour
1/3 cup maple sugar or coconut sugar
1 tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup grass fed butter or ghee or coconut oil, solid and chilled
INSTRUCTIONS:
Prepare the streusel first:
1. In a medium bowl, use a pastry blender or fork to combine the cold butter or ghee (or coconut oil) with the almond flour, sugar, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.
2. Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, maple syrup, coconut milk, and vanilla, until very smooth and well combined
3. In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
4. Fill the liners 3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them.)
5. Top each muffin generously with the chilled streusel, then bake in the preheated oven for 22 minutes or until they rise and a toothpick inserted near the center of one comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!