These paleo pumpkin muffins are topped with pecan streusel and have a great texture!
I know I just posted some vegan pumpkin muffins last week, but those have no grain-free option – just whole wheat and gluten-free – so I felt compelled to post a paleo pumpkin muffin recipe, too!
By the way, I’m guessing today’s recipe probably can’t be made vegan. I’m assuming it’s too many eggs. I’d love to be proven wrong, though!
These paleo pumpkin muffins are nice and moist and don’t have a funky texture at all, as many paleo muffin recipes tend to have. But they need to sit for a bit before you dig in. They’re kind of weird straight from the oven. For more awesome paleo muffins, try my paleo chocolate banana muffins or paleo apple muffins!
The streusel isn’t like a regular wheat flour and oat streusel but it’s still really nice! The only problem is how crumbly it is.
You’re not going to be tossing these muffins into a Ziploc and bringing them anywhere. If you’re super careful, they could be transported in some tupperware.
This is a problem I’ve had with all paleo streusel recipes. They never form big, sturdy clumps that hold together without issue. I have a feeling a cassava flour based streusel would be much more similar to regular wheat based streusel, but since I know I’d get a ton of substitution questions (because most people don’t have cassava flour at home), I haven’t tried it.
I personally think they need some kind of topping for a little extra sweetness, but if you don’t need that, you can of course skip the streusel topping. If you do that, then you’ll probably need to bake the muffins a few minutes less.
If you prefer a cinnamon sugar coating to the streusel or want to use a mini muffin pan, check out my paleo pumpkin donuts recipe.
If you’re not in the mood for these paleo pumpkin muffins, these paleo pumpkin scones look fantastic.
These pumpkin pie bites are also paleo, and I love that they’re date and maple syrup-sweetened!
I hope you’ll enjoy these muffins if you try them out. If you do, please leave a comment below to tell me what you think about them. Thanks!
Paleo Pumpkin Muffins with Streusel (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 muffins
Ingredients
- 1/2 cup (100 grams) coconut sugar, sifted if lumpy
- 1/2 cup (50 grams) almond flour
- 4 1/2 tablespoons (63 grams) coconut oil, room temp or melted
- 2 teaspoons ground cinnamon
- 3/4 cup (84 grams) finely chopped pecans (more finely than in the pictures! About 1/8".)
- pinch of salt
- 1/2 cup (66 grams) coconut flour, sifted if lumpy
- 3/4 cup (75 grams) almond flour
- 2 1/2 teaspoons cinnamon1
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 4 large eggs (50 grams each, out of shell), room temperature
- 7 tablespoons (98 grams) coconut oil, melted and preferably still warm2
- 1/2 cup (120 milliliters) maple syrup
- 1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons coconut sugar, sifted if lumpy
- 2 teaspoons vanilla extract
For the streusel:
For the batter:
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with muffin liners.
- Prepare the streusel by mixing everything, except for the pecans, together in a small bowl until well combined. Mix in the pecans. Set the bowl aside.
- In a large bowl, mix together the dry ingredients (coconut flour through the salt).
- Add the wet ingredients (eggs through the vanilla) and mix until combined. See the notes section concerning the consistency of the batter.
- Pour / scoop the batter evenly into the muffin cups (about 1/2 - 2/3 full). Top with 2 tablespoons (18 grams) of streusel per muffin.
- Bake the muffins for 14 – 18 minutes (if not using the streusel, you'll probably need to check them a few minutes earlier) or until a toothpick inserted in the middle comes out clean. Let cool in the pan. If you try to remove the wrappers while they're still warm, the muffins will probably stick to the liners. Straight from the oven, these do not taste good! They need to rest for about 2 hours.
- Cover the muffins and store them in the refrigerator for up to 4 days (2 days at room temperature is also okay). Note that the streusel is very crumbly and wouldn't do well when transported unless you're very careful.
Notes
- You could use 4 teaspoons of pumpkin pie spice instead of the 4 individual spices.
- It's okay if it's no longer warm. You can see in the video that using non-warm coconut oil just results in a thicker batter. If you use coconut oil that's still warm, the batter will be easier to pour.
- For a non-paleo and dairy-containing version, you can also use brown sugar and butter.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
45 comments on “Paleo Pumpkin Muffins” — Add one!
3 comments are awaiting moderation!
OMG. Made these tonite and fell in love! Haha!
I halved the recipe, and they still baked perfectly.
Thank you for perfecting them!
You’re welcome! I’m happy that you like them so much. :) Thanks for your comment!
Add an egg white to your streusel to help it bind….
I was wondering if you have calories,carbs,and fiber count on these.
Can I use a pumpkin pie seasoning instead of the individual seasonings??? If so how much would I use???
I’m so sorry for just now seeing your question! Hopefully you found the answer in the notes of the recipe. :) You can use 4 teaspoons of pumpkin pie spice instead of the 4 individual spices.
I made them this morning and OMG they were delicious! Didn’t use cup liners and they were perfect. Thank you for sharing your recipe.
You’re welcome! I’m so happy to hear that you liked them. :) Thanks a bunch for your comment!
Best paleo muffins I have ever made! Thank you!
You’re welcome! I’m so happy to hear that you enjoyed them. :)
I have not made these muffins yet but plan to some day soon. I was wondering if you have ever froze them.
I haven’t but imagine but that it’d work out well. I’d love to hear how the muffins come out for you! :)
Made these last week and they were awesome! Making them again today, a double batch this time!! Thank you for this awesome recipe ❤️
Yay! I’m happy to hear that! Thanks for your feedback. :)
can’t wait to try these I have all the ingredients ready to go and know we will love them…
I hope you’ll enjoy them! :)
Made these and they turned out perfect! So light and delicious. Follow the instructions and they work out perfect. My husband loved loved them. Now his new favorite
I’m happy to hear that they came out well and that your husband has a new favorite! Thanks a bunch for your feedback. :)
I made these and they were a total flop. they fell apart when i tried to take them out. I didn’t use cup liners but made them like I always make muffins, this has never happened to me before. the last almond muffins that I made turned out well, wondering if it was a lack of oil? very disappointed.
I would definitely recommend using muffin liners as directed in the recipe, even if other muffin recipes work without them. I’m sorry you were disappointed! There’s definitely enough oil in the recipe.
Hi Erin,
Regardless of the baking time these are so good that I have to hide them or my neighbors would eat them all. i checked the oven temp and all I can say is if my having to bake them a little longer who cares because they are the best gluten free. muffins I have tried yet.
Thank you for a great recipe.
Hi Patti! Haha. Well that’s good that they’re yummy enough to hide. :D I’m so happy that you liked them despite the longer cooking time! Thanks again for all your comments and enjoy the rest of your weekend. :)
HI Erin,
Do you know how long cream cheese filling for f crepes will last if you make extra.? Also the whipped cream.
Thanks so much.
Hi Patti! I don’t have a recipe like that so I’m not sure which recipe you’re referring to. If you’re just asking in general, then I think it’d depend on the ingredients. A few days, I’m guessing!
Hi Erin,
Well I made them again and I still had to bake them 36 min. They’d are still a little moist in middle. The only thing I can think of that I did different is I used butter in place of the cocoanut oil. I have always used butter in place of cocoanut oil and no problem. Last time I used half cocoanut oil and half butter.
They still taste great.
Thanks
That is so bizarre! Do you have an oven thermometer you could use to make sure your oven isn’t running low? That’s the only thing I could think of. Butter shouldn’t have caused that issue. If anything, it might require reducing the baking time by just a little bit.
Hi Erin,
I double checked the recipe. The recipe did recommend to use the oil or butter warmed for best results. Mine looked thick. I’m making them again today. The funny thing is even though I had to bake them longer. My neighbors raved about them. One even said they were the best they ever had. Lol so go figure.
I’m going to watch the video. I just sent the recipe to my friend in FL. She is making them today. Also. I did use canned pumpkin not the pie kind just pumpkin. I will let you know what happens today.
Thanks for the feed back.
Hi again! I’m happy that your neighbors liked them. :) I’m still getting just positive feedback on Facebook and Instagram of others making these muffins so I have no idea what to tell you if they don’t work out again. I wish you lots of luck! :)
That topping! Delicious! Can’t wait to try these!
Hi Erin,
Well I made these muffins and they’d tasted great but the flour to liquid ratio is off somewhere. Way to wet. I had to leave them in double the time. I finally did get them done. The first batch I blamed on me that I over filled them but the second batch I did not.
Also it didn’t say if the oil or butter in the streusel was supposed to be solid or melted.
I have never had any problem with any of your recipes. I consider your to be the best recipes out there. I’ve tried a few and when it has your name on it I know it will be good. The second batch I even had my neighbor make sure I was following the recipe correctly. Any suggestions for next time as the taste was great.
Thanks so much
Hi Patti! I’m happy you generally like the other recipes. :) I tested this recipe many times before posting and the batter is the same exact one as in my cinnamon sugar pumpkin donut holes. There are loads of reviews on that recipe and people always seem to love them! Someone else also made this muffin recipe on Instagram (you can see her post towards the bottom here) and said the muffins were good but she had problems with the streusel. She then said a few days later that she used coconut FLOUR instead of coconut SUGAR in the streusel and that’s why the streusel wasn’t sweet and fell everywhere. Could something like that have happened? Since you made them twice, I’m thinking there’s an issue with the ingredients. Check out the video at the end of the post at seconds 25-30. There you can see how thick the batter is. It’s not even pourable. My melted coconut oil was room temp when I made them but if you used warm melted coconut oil, the batter would be a little thinner. Did you make any subs at all to the recipe? Did you use canned pumpkin puree? I hope you can find out what went wrong. :)
Wow do these look awesome! That streusel!!!
OMG! These muffins look amazing! I love that they are vegan!
Those muffins look absolutely PERFECT! And the texture! And the topping! Seriously. All the swoons!
Wowza! These look fabulous! Streusel is always my weakness! Yum!
Those last six weeks are the hardest! These muffins look incredible, perfect for fall!
I would never skip the streusel topping….It looks too fabulous!
These look so good. Love the streusel topping!
I can’t wait to make these this week! They look so good and will be a hit with my family and neighbors!!
These look so yummy! I need to figure out the carbs. I am doing low carb right now.
Thanks! I don’t think they’re super low-carb but at least they’re lower-carb than my whole wheat goodies you usually seem to make. :)
I am sure they are lower carbs than wheat. I am doing a low carb diet so can’t make much that I can eat unless it has coconut flour, almond flour and a low carb sweetener. Some of the sweeteners are just not worth the work.
I’m so with you! That’s why I have ZERO low-carb recipes. I don’t like any of the sweeteners.
These look really good. Will probably try them sometime next month. Will let you know if do.
Thanks! Hope you’ll like them. :)