These moist paleo pumpkin muffins are topped with a sweet cinnamon streusel are my favorite gluten-free fall treat! These are the perfect gluten, dairy, and nut free pumpkin muffin for fall.

Paleo Pumpkin Streusel Muffins

I’ve been waiting for literal months to bring you guys this pumpkin muffin recipe and I’m sooooo excited its finally time! We’re finally in fall baking season and I’m here for it. I don’t typically consider myself a basic white girl since I’m a little more rough around the edges and don’t like most of the usual fall things (not a fan of pumpkin lattes, boots, or plaid) but I’m definitely here for a pumpkin muffin.  In fact, I’ll take one any time of year, even though I pretend I don’t and only post the recipes when it seems normal. Why limit the smell of baking delicious pumpkin muffins to fall? Fall doesn’t deserve a monopoly on pumpkin

I think my feelings on fall as a season might soften a bit though, since I’ll be moving back to the East Coast where fall is absolutely stunning and actually feels like fall, instead of being in a sweat box desert situation. So I’ll be able to eat my pumpkin muffins with some hot coffee while surrounded by colored leaves…ok, maybe I am a little basic.

Grain and Dairy Free Pumpkin Muffins

The pumpkin muffin recipe is loosely based on my other paleo muffin recipes which have been pretty big hits around here. This grain-free muffin recipe is made of cassava flour and a bit of coconut flour, which I’ve found gets you pretty close to the texture and taste of traditional glutenous muffins; light, moist, and laced with cinnamon.

I tested these muffins a few times and found that two eggs worked best to help bind and makes these perfectly fluffy pumpkin muffins. I haven’t tested a vegan version of these, but let me know if you try!

How to make the best Paleo Pumpkin Muffins

This one-bowl pumpkin cake is pretty much foolproof.  I especially love this recipe because it’s not too sweet–it only takes 1/2 cup sugar and a touch of honey, and it’s nut-free (unlike most paleo recipes out there.)

These muffins are no fuss, but here are a few tips for moist, fluffy pumpkin muffins

• Make sure your eggs (and the rest of your ingredients) are room temperature. This will help them mix correctly!
• Don’t overmix! You want an ever so slightly lumpy batter–it just works better.
• Put your vinegar in your coconut milk at the beginning so it has a few minutes to turn to “buttermilk”

Here’s what you’ll need for these grain-free muffins:

• Cassava flour: this is my favorite gluten free flour! You can find it in most stores now. I usually go for Pamelas, Bobs, or Ottos.
• Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb and a bit of fluff to baked goods.
• Coconut sugar: a lower inflammatory sugar option that I use in most of my baking.
• Honey: Adds a bit of moisture and natural sweetness.
• Baking soda: for that fluff factor.
• Coconut oil: You can also substitute avocado oil.
•  Eggs: Remember to use room temp eggs! I have not tested this recipe with flax eggs, but let me know how it goes if you do!
• Full fat coconut milk, or another non-dairy milk such as almond milk, with apple cider vinegar added to make a “buttermilk”
• Cinnamon: I love how cinnamon highlights the pumpkin flavor!
• Canned pumpkin: Wouldn’t be pumpkin muffins without it! Make sure to use pure canned pumpkin and not a pumpkin pie filling (pumpkin should be the only ingredient.)

Other Paleo Muffin Recipes:

• Paleo Apple Streusel Muffins
• Paleo Blueberry Muffins
• Paleo Zucchini Muffins

How many gluten-free muffins does this make?

This is a small-ish batch that makes 7-8 medium sized pumpkin muffins, but you can easily double this if you want to go all in! I also have a Paleo Pumpkin Cake recipe if you want to try a similar recipe.

PRINT

Paleo Pumpkin Streusel Muffins

These moist paleo pumpkin muffins are topped with a sweet cinnamon streusel are my favorite gluten-free fall treat! These are the perfect gluten, dairy, and nut free pumpkin muffin for fall. 

COURSE Breakfast

Cuisine American

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

SERVINGS 8

INGREDIENTS

• 1/2 cup coconut or almond milk
• 1 tsp apple cider vinegar
• 2 eggs
• 1/2 cup coconut sugar
• 2 tbsp honey
• 1/4 cup coconut oil melted and cooled to room temp
• 2/3 cup canned pumpkin
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1/4 cup coconut flour
• 3/4 cup cassava flour

For crumble

• 1/2 cup coconut flour
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1/4 cup coconut oil

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 parchment liners
2. To make crumble topping, mix all ingredients well with a fork until crumbly. Set aside.
3. Put apple cider vinegar in the milk and set aside.
4. Sift together cassava flour, coconut flour, baking soda, cinnamon, and salt.
5. In a separate bowl beat eggs, honey, and sugar with an electric mixer until well creamed. Add coconut oil and beat for another minute to combine. Stir in pumpkin, vanilla, and coconut milk until smooth.
6. Make a well in the dry ingredients and add in the wet, mixing until combined.
7. Spoon the batter into the muffin tins about 3/4 of the way full, then top with crumble.
8. Bake for 25 minutes, or until a knife comes out clean. Enjoy!