| | | | | | | |

Paleo Pumpkin Streusel Muffins

These Paleo Pumpkin Streusel Muffins are tender and perfectly spiced. With a lovely streusel topping that is both full of flavor and texture, you will love this delicious fall treat.

*Originally posted 08/2019

Paleo Pumpkin Streusel Muffin with a bite taken out of it sitting on top of a silver muffin tin

These are very simple to make which is great because my daughter loves to help me make them. I always mix my wet and dry ingredients in separate bowls and then fold them together to combine. This helps keep the muffin from getting too dense. Almond flour is the base of these muffins and I love to use Bob’s Red Mill Super Fine Almond Flour.

Paleo Pumpkin Streusel Muffins in a silver muffin tin

Coconut sugar is my sweetener of choice for most of my baking recipes. It has a flavor very similar to brown sugar, but it isn’t quite as sweet. It also has a lower glycemic index which is great. The flavor pairs very well with the pumpkin and the beautiful, warming pumpkin pie spice.

The streusel topping is what really puts these beauties over the top. It adds the perfect crunch and another layer of warm fall spiciness. It’s an extra step but it is so worth it and it only takes a few minutes. The pecans end up tasting like the spiced, candied nuts that they sell at the fair. The kind that you can smell from a mile away. It’s my favorite part of these muffins.

Paleo Pumpkin Streusel Muffins

You Might Also Like:

The Best Gluten Free Peanut Butter Cookies 

Gluten Free Appel & Pear Crisp

Paleo Chocolate Almond Butter Brownies

Chocolate Chip Banana Muffins 

Gluten Free Monster Cookies

This post may contain affiliate links. Please read my disclaimer. 

Save to Pinterest!

Paleo Pumpkin Streusel Muffins

Sara
These Paleo Pumpkin Streusel Muffins are tender and perfectly spiced. With a lovely streusel topping that is both full of flavor and texture, you will love this delicious fall treat.
4.84 from 12 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 Muffins
Calories 264 kcal

Ingredients
  

Muffins

Streusel Topping

Instructions
 

Muffins

  • Preheat the oven to 350′ 
  • In a large bowl mix the almond flour, baking soda, salt, and pumpkin pie spice with a whisk
  • In a separate bowl add in the pumpkin, coconut sugar, eggs, vanilla extract and melted coconut oil. Mix until well combined and then fold into the dry ingredients
  • Line muffin tin with liners and use an ice cream scoop to fill each spot with the muffin batter

Streusel

  • In a small bowl mix all the ingredients together until well combined (I use my fingers to make sure the coconut oil gets well incorporated) Once mixed place a little bit on top of the batter in each spot 
  • Bake for 20-25 minutes, check with toothpick (should come out clean) Let cool on a cooling rack before removing from the pan

Notes

*Make sure you get plain canned pumpkin not pumpkin pie filling 

Nutrition

Calories: 264kcalCarbohydrates: 17gProtein: 6gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 223mgPotassium: 84mgFiber: 3gSugar: 9gVitamin A: 869IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Keyword dairy free, glutenfree, paleo, pumpkin
Tried this recipe?Mention @thebetteredblondie

One Comment

  1. 5 stars
    These are amazing! Perfect healthy treat that does not make you feel like you’re missing out on anything during the holiday season!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating