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Paleo Pumpkin Streusel Muffins

These Paleo Pumpkin Streusel Muffins are tender and perfectly spiced with a beautiful crisp streusel topping.
Course Dessert
Cuisine American
Keyword dairy free, glutenfree, paleo, pumpkin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 220kcal
Author Sara

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: 220kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Fiber: 2g