Go Back
–+ servings
paleo pumpkin muffins on white table with pumpkin in background

Paleo Pumpkin Muffins

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 20 minutes
Cook Time 14 minutes
These paleo pumpkin muffins are topped with pecan streusel and have a great texture!

Ingredients

For the streusel:

  • 1/2 cup (100 grams) coconut sugar sifted if lumpy
  • 1/2 cup (50 grams) almond flour blanched, finely ground
  • 4 1/2 tablespoons (63 grams) coconut oil room temp or melted
  • 2 teaspoons ground cinnamon
  • 3/4 cup (84 grams) pecans finely chopped — more finely than in the pictures! About 1/8"
  • pinch salt

For the batter:

  • 1/2 cup (66 grams) coconut flour sifted if lumpy
  • 3/4 cup (75 grams) finely ground blanched almond flour
  • 2 1/2 teaspoons cinnamon see notes
  • 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 warm, see notes
  • 1/2 cup (120 ml) 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

Instructions

  • 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.
    1/2 cup (100 grams) coconut sugar, 1/2 cup (50 grams) almond flour, 4 1/2 tablespoons (63 grams) coconut oil, 2 teaspoons ground cinnamon, pinch salt
  • Mix in the pecans. Set the bowl aside.
    3/4 cup (84 grams) pecans
  • In a large bowl, mix together the dry ingredients (coconut flour through the salt).
    1/2 cup (66 grams) coconut flour, 3/4 cup (75 grams) finely ground blanched almond flour, 2 1/2 teaspoons cinnamon, 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
  • Add the wet ingredients (eggs through the vanilla) and mix until combined. See the notes section concerning the consistency of the batter.
    4 large eggs, 7 tablespoons (98 grams) coconut oil, 1/2 cup (120 ml) maple syrup, 1/2 cup (120 grams) canned pumpkin puree, 2 tablespoons coconut sugar, 2 teaspoons vanilla extract
  • 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 the coconut oil is 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.

Nutrition

Calories: 252kcalCarbohydrates: 19gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 41mgSodium: 160mgPotassium: 77mgFiber: 3gSugar: 11gVitamin A: 1255IUVitamin C: 0.4mgCalcium: 47mgIron: 1mgNet Carbs: 16
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤