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+ servings
Dairy Free/gluten-free/Grain Free/Paleo/Refined Sugar Free

Paleo Pumpkin Streusel Muffins

5 from 2 votes
Nicole Modic
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
SERVES 12 Muffins
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  • 1 1/2 cups fine almond flour
  • 1 cup canned pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 4 large eggs
  • 1/4 cup  honey
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt

Crumb topping:

  • 2 tbsp coconut oil, room temperature
  • 4 tbsp almond flour
  • 1/4 cup coconut sugar
  • 1/4 tsp pumpkin pie spice


  • 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.


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!