These Paleo pumpkin muffins are soft, fluffy and bursting with pumpkin flavor! This recipe is warm, cozy and perfect for crisp fall mornings. They have the best light fluffy texture and autumn flavors. Great for breakfast, an afternoon snack or even dessert!

Paleo pumpkin muffins.

Why You’ll Love This Recipe

  • These Paleo pumpkin muffins are moist and soft.
  • They are made with wholesome, healthy ingredients.
  • Great for breakfast, snacks and healthy dessert.
  • Both kids and adults love this recipe.
  • The cinnamon streusel topping is so flavorful.
  • Each muffin contains 7 grams of protein.
  • As written, this recipe is Paleo, grain free, gluten free and easily made dairy free. They are refined sugar free.
  • Check out these Flourless Pumpkin Muffins for another fun recipe.

Ingredients & Substitutions

These are the main ingredients and substitutions for Paleo pumpkin muffins. Scroll down to the recipe card for full ingredients list and instructions.

Both the muffins and streusel topping use almond flour. It is a common Paleo baking flour. Use finely ground blanched almond flour if possible.

Tapioca flour adds some chewy texture. If needed, use arrowroot powder or even cornstarch (not technically Paleo).

The muffins have a little bit of coconut flour. It helps thicken the muffin batter. Do not substitute or omit.

Coconut sugar contributes the sweetness to both layers. Maple sugar is another great option.

Baking soda leavens the muffins.

Cinnamon is in both the muffins and topping. Add in a little pumpkin pie spice to the muffin batter.

Any dairy free milk works. For the most moisture, use canned coconut milk.

Three eggs help bind the muffins together. Do not replace the eggs with chia eggs, flax eggs or another Vegan egg replacement.

Vanilla extract adds a homemade flavor.

Use pumpkin purée, not pumpkin pie filling.

Melted coconut oil helps thin out the muffin batter. In addition, it adds moisture.

For the streusel topping, use cold butter right from the fridge. Use your hands to incorporate topping ingredients together. It will not be completely uniform. If necessary, use cold coconut oil.

Grain free muffins with streusel topping.

Paleo Baking

Paleo baking has its challenges. Typical ingredients like flour, wheat, and sugar cannot be used.

For these muffins, a blend of almond, tapioca and coconut flour provide the best texture.

In addition, coconut sugar adds the sweetness. Maple sugar is another great Paleo sweetener.

Coconut oil is a common Paleo baking oil.

These Paleo pumpkin muffins use wholesome ingredients.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.

Step 2

Prepare the crumb topping first.  Chop butter into small cubes.  Combine all ingredients in a mixing bowl.  I like to use my hands to break up the butter. Or, use a fork or pastry cutter.  Once crumbly, place in fridge.

Step 3

In a large mixing bowl or stand mixer, combine almond, coconut and tapioca flours.  Stir to combine.

Step 4

Next, add all remaining muffin ingredients and stir until combined.

Step 5

Using a cookie scoop or ice cream scoop, add muffin batter into muffin liners. Then, top each muffin with a tablespoon of crumble topping.

Step 6

Bake for 21 to 22 minutes or until a toothpick inserted comes out clean.  Then, allow to cool 10 minutes in the muffin pan. Finally, transfer Paleo pumpkin muffins to a cooling rack to cool.

Step 7

If desired, drizzle a little melted coconut butter on top!

Pumpkin muffins with streusel topping.

Expert Tips & Tricks

For best results, follow recipe exactly.

Be careful measuring flours.

Use pumpkin purée, not pumpkin pie filling.

Feel free to replace pumpkin pie spice with more cinnamon.

The Paleo streusel topping is delicious, but can be omitted.

If desired, add chopped nuts or chocolate chips to the muffin batter.

Use hands or fork to incorporate streusel topping together. It will be crumbly.

Bake until a toothpick comes out clean. Mine were perfect at 21 minutes.

Streusel Topping

This cinnamon streusel topping is crumbly and sweet.

Use your hands or a fork to incorporate cold butter into mixture.

The streusel topping dough will be crumbly and not uniform. There may be little chunks of butter.

How to Serve & Store

Serve Paleo pumpkin muffins once cool enough to handle.

For breakfast, serve with coffee or oat milk hot chocolate.

These are great as a standalone snack or dessert.

Store in an airtight container for up to 4 days.

Stack of paleo pumpkin muffins.

Frequently Asked Questions (FAQs)

Can I bake them into bread?

I have not tried making them into a loaf of bread, but it should work.

Can I use another flour?

No. Do not substitute the flours.

Do I have to make the streusel topping?

No! Feel free to omit the streusel topping. The muffins will be a little shorter.

Can I add chocolate chips or nuts?

Yes! Feel free to add in chopped nuts or chocolate chips to the muffin batter.

You May Also Like

If you make this Paleo pumpkin muffin recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Paleo Recipes.

Paleo pumpkin muffins.

Get the Recipe: Paleo Pumpkin Muffins

These Paleo pumpkin muffins are soft, moist and warmly spiced. They are bursting with pumpkin flavor. The streusel topping is crumbly and sweet. These grain free muffins are perfect for fall!
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Ingredients

Pumpkin Muffins

Streusel Topping

Instructions 

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.
  • Prepare the crumb topping first.  Chop butter into small cubes.  Combine all ingredients in a mixing bowl.  I like to use my hands to break up the butter. Or, use a fork or pastry cutter.  Once crumbly, place in fridge.
  • In a large mixing bowl or stand mixer, combine almond, coconut and tapioca flours.  Stir to combine.
  • Next, add all remaining muffin ingredients and stir until combined.
  • Using a cookie scoop or ice cream scoop, add muffin batter into muffin liners. Next, top each muffin with a tablespoon of crumble topping.
  • Bake for 21 to 22 minutes or until a toothpick inserted comes out clean.  Then, allow to cool 10 minutes in the muffin pan. Transfer to a cooling rack to cool.
  • If desired, drizzle a little melted coconut butter on top!

Notes

  • I do not recommend any flour substitutions, other than arrowroot powder for the tapioca flour.
  • Use pumpkin purée, not pumpkin pie filling.
  • If you do not have pumpkin pie spice, replace with cinnamon and a pinch of nutmeg.
  • The streusel topping is highly recommended, but optional.  If desired, mix in walnuts or chocolate chips to the batter.
  • If you do not tolerate butter, replace cold coconut oil.
  • The streusel topping is meant to be crumbly.
  • Bake until a toothpick inserted comes out clean.
  • Store muffins in an airtight container at room temperature for up to 4 days.
Calories: 326kcal, Carbohydrates: 20g, Protein: 7g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 159mg, Potassium: 68mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3371IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 2mg

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