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Paleo Pumpkin Streusel Muffins (GF) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Paleo Pumpkin Streusel Muffins (GF)

Servings: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


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

For the Streusel Topping:


  • 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:)