Paleo (Grain-Free) Pumpkin Muffins with Cinnamon Streusel

These grain-free pumpkin muffins capture the essence of fall baking with their moist texture and sweet, spiced flavors. Topped with a crumbly cinnamon streusel and optional maple glaze, they’re sure to be a hit with kids and adults alike! Plus, they’re gluten-free, grain-free, and can be made dairy-free.

Paleo (Grain-Free) Pumpkin Muffins with Cinnamon Streusel Recipe

Servings: 12 muffins

Ingredients

For the Muffins:

  • 3 large eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup full-fat organic coconut cream
  • 1/3 cup organic coconut sugar or maple sugar
  • 2 tablespoons pure maple syrup
  • 1.5 teaspoon pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/4 cup tapioca flour or arrowroot starch
  • 1 tablespoon coconut flour
  • 1 teaspoon baking soda
  • 2 tablespoon pumpkin pie spice
  • ¾ teaspoon ground cinnamon
  • Pinch of fine sea salt

For the Streusel Topping:

  • 2/3 cup blanched almond flour
  • 1/3 cup maple sugar or coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon fine sea salt
  • 1/4 cup cold grass-fed butter, ghee, or coconut oil (cold and solid)

For the Optional Maple Icing:

  • 1/2 cup organic powdered sugar (or make your own from maple or coconut sugar*)
  • 2 teaspoons pure maple syrup
  • 1 teaspoon of orange zest
  • 2 teaspoons coconut milk or unsweetened almond milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Prepare the Streusel:
    In a medium bowl, combine the almond flour, sugar, pumpkin pie spice, and salt. Use a fork or pastry blender to cut in the cold butter, ghee, or coconut oil until the mixture forms a crumbly texture. Refrigerate until ready to use.
  2. Make the Muffins:
    Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with parchment liners.
  • In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, coconut milk, and vanilla until smooth.
  • In a separate bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt. Gradually fold the dry ingredients into the wet ingredients, stirring until the batter is smooth and evenly combined.
  1. Fill the Muffin Cups:
    Spoon the batter into the lined muffin cups, filling each about 3/4 full.
  2. Add the Streusel Topping:
    Generously sprinkle the chilled streusel mixture over the top of each muffin.
  3. Bake:
    Bake the muffins for 22–25 minutes, or until they have risen and a toothpick inserted into the center comes out clean.
  4. Cool and Add Icing (Optional):
    Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  • For the icing, whisk together the powdered sugar, maple syrup, orange zest, coconut milk, and vanilla until smooth. Adjust the consistency with more sugar or milk as needed. Drizzle over the cooled muffins before serving.

Recipe Notes

  • *To make paleo powdered sugar: Blend maple sugar or coconut sugar in a food processor until finely powdered.
  • The icing recipe will make more than enough for a light drizzle on all the muffins.

Enjoy these delicious muffins with your favorite fall beverages or as a comforting treat any time of day!