Paleo Pumpkin Streusel Muffins (GF)
I’m thrilled to finally be posting a pumpkin muffin recipe! It has been a long time coming, especially since I love pumpkin bread so much.
Nothing says Fall quite like a deliciously spiced pumpkin bread, am I right? 🙂
As my Instagram photos may show as of late, I have been recipe testing to come up with a good paleo pumpkin muffin recipe.
To be honest, I have been testing out paleo pumpkin muffin recipes for a while now.
And after many OK batches, I finally came up with a really really great recipe— these Paleo Pumpkin Streusel Muffins.
I say finally because it’s been a year since I began testing paleo pumpkin muffin recipes.
I wasn’t the biggest fan of the texture or taste of the first few batches.
I wanted muffins that tasted like the pumpkin loaves that I dream about! The ones from my childhood.
I totally forgot about my pumpkin endeavor until Fall rolled back around this year.
I determined not to let another year go by without making paleo pumpkin muffins that taste like my childhood favorite pumpkin loaf!
And thats exactly what these Paleo Pumpkin Streusel Muffins taste like… my favorite pumpkin loaf!! Yay!
The only difference between these and my childhood favorite, is that these Pumpkin Streusel muffins are paleo, gluten-free and non-processed, double yay!
And double Yum Yum Yum.
I know I may seem overly excited about this, but I didn’t think that it was possible. These Paleo Pumpkin Streusel muffins are moist and full of pumpkin flavor with cinnamon and nutmeg accents. They are just so good!
I’ve already made them twice and they disappear so quickly.
I’m thinking these will be great to turn into loafs as thanksgiving gifts! It’s so nice to give and receive something made with love, especially food.
Food creates memories and holiday atmospheres… and make the best gifts. 🙂
What are some other homemade gifts that you like to give during the holidays?
Paleo Pumpkin Streusel Muffins (GF)
For the Pumpkin Muffins:
- 1 cup almond flour
- 1/2 cup coconut flour, ( I like Nutiva Organic for quality and price)
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 cup maple syrup
- 2 eggs
- 1/4 cup coconut oil, , melted
- 1/2 cup pumpkin puree, (Libbys is great because there is ONLY pumpkin in it)
- 1/2 of a banana, , mashed
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins.
First make the Pumpkin Muffin batter:
- In bowl 1, mix the almond flour, coconut flour, baking soda, nutmeg, salt, 1 tsp cinnamon, ground cloves, and ginger with a fork. Set the bowl aside.
- In bowl 2, mix the eggs, maple syrup, and melted coconut oil together with an electric hand mixer. Add the pumpkin puree and mashed banana to the bowl and mix with the electric hand mixer until everything is well mixed.
- Pour bowl 1 into bowl 2 and mix with an electric hand mixer until everything is just mixed.
- Evenly put the batter into the 12 muffin tins and set them aside.
Then make the Streusel:
- In a small bowl, mix the 1/4 cup almond flour, 1/2 tsp cinnamon, 1 tsp melted coconut oil, and 2 tsp maple syrup together until small clumps form. Put a heaping 1 tsp of the streusel on top of the pumpkin batter in each muffin tin. If there is any left over, evenly distribute it.
Next, put the muffins in the oven:
- Put the pan in the oven for 35 minutes, remove and let cool. Enjoy:)
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.