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These Paleo Pumpkin Streusel Muffins are going to be your favorite go-to recipe this fall. They are super moist and made with almond flour to keep you satisfied. With every bite, you get transported to pumpkin heaven, but the best part about this recipe is the streusel (or crumble) topping, because that’s where you get a little crunch for texture. I also really love this recipe because it’s refined sugar free, and the entire batch of muffins is sweetened with just a little honey, which you can definitely substitute for maple syrup if that’s your jam!
So let’s jump right in, because you know what really bugs me? Blog posts from other bloggers that are a million miles long before you actually get to the recipe. Not here.
What You Need to Make these Paleo Pumpkin Streusel Muffins
This recipe is so simple and straight forward, you can’t mess it up. And it’s made with wholesome ingredients that you probably already have in your pantry!
Here’s what you need:
- Almond flour: This recipe has only been tested with almond flour because that’s what I had on hand and needed to use up!
- Pumpkin puree: Make sure to purchase canned pumpkin and not pumpkin pie filling, they are two very different things! Pumpkin puree gives a nice pumpkin flavor, but it’s mostly responsible for the moisture of these muffins, because let’s face it, no one likes a dry muffin.
- Pumpkin pie spice: These days you can find pumpkin pie spice at almost any grocery store and even Trader Joe’s. But if you don’t have any, that’s ok, you can make it yourself with my easy recipe!
- Eggs: I love using eggs in this recipe for the fluff factor. If you want to try substituting the eggs for flax eggs, you can try, but I haven’t tested to confirm (and for your general knowledge, I test all my recipes about 3-4 times before sharing them with you, but I don’t test multiple variations, I like nailing one version).
- Honey: I love the way honey tastes in this recipe when combined with the pumpkin. To me, it screams fall. If you don’t have honey, feel free to use maple syrup or another liquid sweetener of choice.
- Vanilla extract: because you need vanilla.
- Baking soda & baking powder: because you want your cookies to rise.
- Coconut oil: this is used in the streusel topping!
- Coconut Sugar: this is another ingredient used in the streusel topping. I love using coconut sugar, but again, use any sugar substitute you’d like! Or hell—live a little and use real sugar.
How to Store Paleo Pumpkin Streusel Muffins
Ok, so let’s chat about proper storage for these babies!! You can leave them out on the countertop for a few days, but just like I recommend with all my recipes, to maintain their freshness longer, store them covered in a glass container in the refrigerator.
These muffins are also freezer friendly! Simply place in ziplock or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw in the refrigerator.
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories!
Ingredients
Muffins:
- 1 ½ cups fine almond flour
- 1 cup canned pumpkin puree
- 1 tbsp pumpkin pie spice you can easily make your own with this recipe!
- 4 large eggs
- ¼ cup honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp sea salt
Crumb topping:
- 2 tbsp coconut oil, room temperature
- 4 tbsp almond flour
- ¼ cup coconut sugar
- ¼ tsp pumpkin pie spice
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners or grease the inside of the pan well so that the muffins do not stick, and set aside.
- Combine the crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
- In a medium bowl, whisk together the dry ingredients (almond flour, pumpkin pie spice, baking soda, baking powder, and sea salt).
- In another bowl, whisk together the wet ingredients (pumpkin puree, eggs, honey, and vanilla extract).
- Pour the wet ingredients into the bowl with the dry ingredients. Mix together until incorporated, but do not overmix.
- Divide the batter among 10-12 of the muffin liners (depends how big you want to make the muffins).
- Scoop the crumble mixture onto each muffin.
- Bake for 25-29 minutes, or until a toothpick comes out clean.
Notes
If you really want to take these muffins to the next level, might I suggest adding a powdered sugar glaze to drizzle on top? All you have to do is whisk together one cup powdered sugar with two tablespoons water or non-dairy milk, and 1 teaspoon vanilla extract, and drizzle on top!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
THESE MUFFINS! I can’t – they’re literally AMAZING! Thank you for these delicious recipes! I followed the recipe exactly and it came out so decadent and delicious!
I’m SO thrilled to hear that you love them so much!! Thank you for your review, Aanya, you’ve made my day!
The pumpkin spice comes through perfectly. Great texture. I love the streusel on top, it pulls a little extra sweetness in each bite.
I’m so happy you liked them, Sara! Thank you so much for your review!
So good!
Can I make these into mini muffins? If so, how long do you bake them?
I’ve been on a special diet to deal with some digestive issues, but your recipes have been a life saver! Especially the desserts. I’ve been able to indulge in some really good treats even though I have a lot of food restrictions right now. Thank you!
That means the world to me! I am so happy you have been enjoying my recipes, and I am grateful you are part of my community!
These are EPIC (and addicting)! I followed the recipe exactly and they are fantastic – super moist, and just the right amount of sweetness from the streusel topping. Going to my new go-to this fall! Thank you xx