Paleo Pumpkin Muffins with Cinnamon Streusel

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!

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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!

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