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August 27, 2018

Paleo Pumpkin Muffins with Cinnamon Streusel {GF, DF}

Sharing is caring!

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

Let the fall baking obsession begin!  As if I could hold back any longer – I mean it’s August 27 and it also happens to be the Monday before the Saturday that is Sept 1.

So, what I’m saying is that it’s almost fall and I’m more than ready to break out the pumpkin and go to town on some muffins – these paleo pumpkin muffins with a gloriously sweet/spiced cinnamon streusel.

And, because it’s the first pumpkin recipe of the season for me (and because I’ve been a little icing-happy lately) I even drizzled them with a gooey sweet maple icing – optional, of course, if you want to keep them less sweet.  I will say the muffins are sweet enough even without the icing – I just couldn’t help myself though!

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

The muffin recipe itself is loosely based on my simple paleo pumpkin bread, which has been a favorite among readers for a couple of years.

I used a combination of 3 flours – blanched almond, arrowroot (tapioca can be used too) and just a bit of coconut flour.

Although using 3 flours can seem like a lot/obnoxious/annoying/unnecessary, I find that most of my favorite baking recipes use a combination in order to get great texture and rise, and make them more like traditional white-flour muffins.  You can shop the exact flours I use below the recipe – I buy everything on Amazon.

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

Ah yes – there’s that icing again!  In order to achieve a light colored icing, I used organic confectioner sugar – which is not paleo.

However, if you have a food processor, you can easily make your own powdered sugar with either maple sugar or coconut sugar – which makes icing the same way traditional powdered sugar does!  If you want to make your own but also want it lighter in color, I recommend using maple sugar.

Using coconut sugar will be delicious, but the icing itself will be brown.  To be honest, I only used the white stuff for the photos – my personal preference would be to make my own with maple sugar.

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

As for the streusel topping, you also have a couple of options in terms of ingredients.  If you include grass-fed butter in your diet, that will be the best option to use for the streusel.

If not, you can use COLD ghee or coconut oil.  Coconut oil will give the topping a finer crumb, and it will be softer than when using butter.

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

Whether you’re making these paleo pumpkin muffins for an easy snack or serving them to a crowd at brunch, I’m sure you and anyone who tries one will fall in love at first bite!

They’re moist but not mushy, not too dense, have tons of pumpkin spice flavor and just the right amount of sweetness.

Let’s get our aprons on (I’m totally clumsy) and our ovens preheated and let’s get get ready to make gluten free, grain free and paleo muffin magic.  In a fall baking paradise!   Too much?  I know, pumpkin season just gets me way too excited – let’s go!

Paleo Pumpkin Muffins with Cinnamon Streusel {GF, DF}

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option. These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking!  Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!  They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

Paleo Pumpkin Muffins with Cinnamon Streusel

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking! Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing! They’re a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.
Author: Michele Rosen
Servings: 12 muffins
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Did you make this recipe?
Leave a review
4.54 from 86 votes

Ingredients

  • 3 large eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup organic coconut milk full fat
  • 1/3 cup organic coconut sugar or maple sugar
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/4 cup tapioca flour or arrowroot
  • 1 Tbsp coconut flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • pinch fine grain sea salt

Streusel:

  • 2/3 cup blanched almond flour
  • 1/3 cup maple sugar or coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/4 cup grass fed butter or ghee or coconut oil, solid and chilled

Maple icing**(optional)

  • 1/2 cup organic powdered sugar or make your own with maple sugar*
  • 2 tsp pure maple syrup
  • 2 tsp coconut milk or unsweetened almond milk
  • 1/4 tsp pure vanilla extract

Instructions

Prepare the streusel first:

  1. In a medium bowl, use a pastry blender or fork to combine the cold butter or ghee (or coconut oil) with the almond flour, sugar, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.

Muffins:

  1. Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, maple syrup, coconut milk, and vanilla, until very smooth and well combined
  3. In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
  4. Fill the liners 3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
  5. Top each muffin generously with the chilled streusel, then bake in the preheated oven for 22 minutes or until they rise and a toothpick inserted near the center of one comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. If making the icing, stir together all ingredients in a small bowl until very smooth. You might need more or less sugar to get a “drizzle” consistency. Drizzle icing over completely cooled muffins before serving. Enjoy!

Recipe Notes

*To make your owned paleo powdered sugar, blend maple sugar or coconut sugar in a food processor until you achieve a powdery consistency/texture.

**This will make more than what you need

Nutrition

Calories: 243kcal
Carbohydrates: 16g
Protein: 7g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 56mg
Sodium: 193mg
Potassium: 83mg
Fiber: 3g
Sugar: 7g
Vitamin A: 3365IU
Vitamin C: 1mg
Calcium: 72mg
Iron: 1.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Pumpkin Baking Recipes?  Try One of These!

Simple Paleo Pumpkin Bread

Paleo Pumpkin Bread with Chocolate Chips {Nut Free}

Pumpkin Chocolate Chip Cookies

Paleo + Vegan Pumpkin Chocolate Cheesecake

Pumpkin Cupcakes with Maple Cinnamon Frosting

Pumpkin Snickerdoodle Skillet Cookie with Salted Caramel

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

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Reader Reviews & Comments

  1. Erica Mobley says

    August 27, 2018 at 9:26 am

    Does the nutritional info include the icing or no?

    Reply
  2. debbie says

    August 27, 2018 at 11:35 am

    Hi, love your site and all recipes. Just have to say all of the ads you have are bordering on super annoying. We all understand this is an income source but there are adds literally every 1″. Hard to read your content and see recipe between it all.

    Reply
  3. Danielle Stock says

    August 27, 2018 at 5:44 pm

    OMG I can’t wait to make these when I’m done with Whole 30! 🙂
    (I’m only on Day 1) Oy vey!

    Reply
  4. Brittany Audra @ Audra's Appetite says

    August 28, 2018 at 10:04 pm

    Not annoying to use 3 different flours when you get that PERFECT texture!! 🙂

    Reply
  5. Darlene Williams says

    August 29, 2018 at 3:53 pm

    I am trying to sign up but I don’t see a place to do so

    Reply
  6. Suchot @ The Curious Frugal says

    August 29, 2018 at 9:32 pm

    Love the ode to yummy fall baking in this post! I’m right there with you! These muffins look delicious.

    Reply
  7. Ann Marie says

    August 30, 2018 at 11:01 am

    What is the texture supposed to be like? I was expecting more of a tradtional white flour texture based on the article. what I got was more pudding like. I feel like these didn’t bake they set.
    If that’s not how they are supposed to be then I am trying to figure out where I went wrong.

    Reply
    • Wendlebean says

      October 30, 2018 at 10:59 pm

      4 stars
      I had to leave them in the oven for almost 40 minutes to get them past the pudding phase. Paleo stuff just takes way longer because of the nut flower.

      Reply
  8. KrystiAna says

    September 1, 2018 at 3:46 pm

    4 stars
    is the nutrition info for all the muffins or one? I’m making them now and they smell delicious! I also subbed out some coconut flour for monkfruit.

    Reply
    • Michele says

      September 2, 2018 at 10:27 am

      For 1, enjoy!

      Reply
  9. Sheena says

    September 2, 2018 at 1:21 pm

    This looks soooooo good. Making these today! If I don’t have a muffin pan, can I make it in an 8×8 cake pan, and just increase the baking time a bit?

    Reply
  10. Judy B says

    September 7, 2018 at 3:27 pm

    5 stars
    These are so delicious! I did not make the icing the first time because I guess I got to eager and by mistake added maple syrup to the streusel and figured that was enough of it. So I will not do that the next time and there will definitely be a next time! So good!

    Reply
  11. Sandra says

    September 14, 2018 at 9:21 pm

    5 stars
    I made this, and it is a winning recipe! I will definitely be making these again. Five ⭐️⭐️⭐️⭐️⭐️!!!!!

    Reply
  12. Lupe says

    September 17, 2018 at 10:32 am

    5 stars
    Went Vegetarian Paleo GF when diagnosed with Lymes and had a hankering for pumpkin spice muffins. These were delicious! After browsing for the “perfect” recipe, this one tickled my tastebuds and I was NOT disappointed. I had no tapioca or coconut flour so used 1/4 c + 1 tbsp of arrowroot instead. Also, did not use the 1/3 c sugar and instead used 1/4 c maple syrup. Thank Paleo Mama for the recipe that satisfied my craving! LOL

    Reply
  13. Stacie Clenet says

    September 25, 2018 at 4:22 pm

    4 stars
    Folks at my CrossFit gym loved these! Thanks for making me a rock star! 🙂
    I found the glaze drizzle a bit challenging to get right… but that’s not the recipes fault! 😀

    Reply
    • Michele says

      September 30, 2018 at 10:09 am

      Glad you all enjoyed!

      Reply
  14. Kelly D says

    September 26, 2018 at 2:14 pm

    What is your advice for making ahead? I’d like to bake/prep then bring these for a weekend trip, to be served for breakfast one morning. Can I make everything ahead or should some steps be saved for day-of? Any tips for transporting or storing them before serving? Thanks!

    Reply
    • Michele says

      September 30, 2018 at 10:04 am

      I would probably make them and store them in the refrigerator before bringing. The topping will be crumbly so you’ll want to cover them and try not to have them bounce around too much.

      Reply
  15. Erin says

    September 30, 2018 at 11:43 am

    5 stars
    I made these as written with grass fed butter in the crumble and they were delicious! The muffins themselves aren’t too sweet, so the amount of crumble and glaze can really help swing them sweeter for the kids and less sweet for me!

    Reply
  16. Paige says

    October 3, 2018 at 5:45 pm

    Did you use canned coconut milk or carton coconut milk? I can’t wait to try this recipe!

    Reply
  17. Linda C. says

    October 4, 2018 at 10:49 pm

    5 stars
    Recently returned from vacation and had to try these Paleo Pumpkin Muffins especially with the cooler weather indicative of anything pumpkin. They were excellent. Thank you! Would have made more than 12 if I could have stopped ‘tasting’ the batter. lol
    Would you kindly include tips for storage for recipes such as these. Not certain if they should be refrigerated or just stored on the counter top lightly covered for a few days. Thanks, Michele

    Reply
  18. Gail Crossland says

    October 8, 2018 at 4:55 pm

    5 stars
    Just took these out of the oven and let cool for 10 minutes as directed. I couldn’t wait to try them. These are delicious!! I didn’t use icing; they are perfect without! You will love this recipe!

    Reply
  19. Robin says

    October 26, 2018 at 2:34 pm

    These look amazing… I’m wondering if you think replacing the3 eggs with “flax eggs” would work?

    Reply
    • Katie says

      December 2, 2019 at 2:29 pm

      I was wondering the same thing, did you try this?

      Reply
  20. Pippa says

    October 28, 2018 at 1:42 pm

    These look amazing -I’ll have to make them as a treat for my office!

    Reply
  21. Maria Valente says

    October 28, 2018 at 4:45 pm

    5 stars
    The muffins turned out well, very tasty. The streusel not so much. I used butter but not the same as the one you mentioned in the ingredients. I would definitely do them again but without the topping.

    Reply
  22. Jo says

    November 9, 2018 at 1:26 am

    These do look el perfecto, however, in Australia we literally can not buy pureed pumpkin in a tin. Its not a thing here to put pumpkin into sweet baking, so is there a simple or traditional way to puree a pumpkin? These look delicious, I’d love to make them for my birthday next week xx

    Reply
    • Michele says

      November 12, 2018 at 5:57 pm

      You can roast the pumpkin as you would any squash and then mash 🙂

      Reply
  23. Samantha says

    November 18, 2018 at 1:24 am

    I made these muffins and while they were delicious the streusel melted and the grass fed butter pooled at the bottom. I made sure to keep the streusel cold in the fridge before using. Any suggestions? I’d love to try again but get the streusel crispy and the muffin a tad less “soggy”. Tastes so good though!

    Reply
    • Michele says

      November 18, 2018 at 6:15 pm

      Using a higher oven temp can sometimes help with that, I haven’t had that issue with these muffins but sometimes with others. Using a bit less butter might help too.

      Reply
  24. Scarlet Heminover says

    November 20, 2018 at 6:52 pm

    5 stars
    ut wanna input that you have a very decent site, I the style and design it actually stands out.

    Reply
  25. Kristen Lee says

    November 28, 2018 at 2:47 pm

    5 stars
    I made these without changes to the recipe and they turned out both tasty and beautifully textured. I was happy to find they were still in perfect condition the next day (covered at room temperature). I’m so happy to have found a paleo pumpkin muffin my family loves.

    Reply
  26. Isabella says

    December 17, 2018 at 8:08 pm

    Nice recipe but I have to agree with other visitors that there are WAY too many ads! Really, REALLY annoying. I’m *this* close to just leaving your website and never returning. I’m spending more time closing the ads than reading your content! Shame as you seem to have interesting recipes.

    Reply
  27. Jodi C says

    January 1, 2019 at 10:16 am

    5 stars
    I made these for my extended family this Christmas. Everyone loved them and no one knew they were grain free!

    Reply
  28. Caroline says

    January 6, 2019 at 6:39 pm

    To make these more whole-30-Esque (whole 30 ingredients but I known you can’t bake “treats” technically on it) I replaced all sugar with food processed dates and threw a banana in there too. I loved them!

    Reply
  29. Chelsea says

    February 7, 2019 at 12:36 pm

    I’ve made there three times this week. They are incredible.

    Reply
    • Michele says

      February 7, 2019 at 4:33 pm

      That’s awesome! Thrilled you love them 🙂

      Reply
  30. High-quality Products says

    February 11, 2019 at 8:58 am

    5 stars
    With the increasing demand for healthcare services and medicines rising globally, a lot of young aspirants are willing to build their career in the Pharma industry.

    Reply
  31. Kayla Walker says

    March 30, 2019 at 11:33 pm

    5 stars
    These turned out amazing!! Smell and taste so delicious and were quite easy to make, cant wait to try out some more of your recipes!

    Reply
  32. Andrea Turke says

    April 18, 2019 at 2:52 pm

    Amazing!! Super moist and delicious!

    Reply
  33. Andrea Turke says

    April 18, 2019 at 2:53 pm

    5 stars
    Amazing!! Super moist and delicious!!

    Reply
  34. Sonja Watson says

    April 26, 2019 at 10:49 am

    Have you tried coconut oil for the streusel part? I did ghee last night and I must say it didn’t taste that great nor turn out very well. I wanted to avoid using butter.

    Reply
    • Kathleen Sliwiak says

      July 19, 2019 at 6:15 am

      I used coconut oil in streusel. Everyone loved them.

      Reply
  35. Haylee says

    April 30, 2019 at 1:00 pm

    5 stars
    My roommate’s favorite muffins, and I can’t disagree. Thank you for the lovely recipe!

    Reply
  36. Holly says

    May 7, 2019 at 9:52 am

    The muffins tasted foods d streusel turned out nice but the muffin isn’t “cake like” it seems like it’s not baked! I’m new to this Paleo life style so I’m not sure if this is how it’s supposed to taste or if I need to be baking longer! The tooth pick came out clean after 20 min

    Reply
  37. Kathleen Sliwiak says

    July 19, 2019 at 6:13 am

    5 stars
    Husband said these were as good as muffins from a professional bakery (made streusel but not the icing). Thank you so much! Flawless paleo recipes are hard to find.

    Reply
  38. Liv says

    September 2, 2019 at 6:18 pm

    4 stars
    These are really good, although definitely not overly sweet. I did make them without the icing. The streusel was great and if I made these again, I would try to layer the streusel in the middle of the muffin and then again on top to add some extra sweetness to the batter. Over all I would make them again! My nephew who has to be dairy free loved them and kept saying “mmm mmm” every time he ate them. 🙂

    Reply
  39. paul nye says

    September 2, 2019 at 6:55 pm

    5 stars
    The pumpkin muffins were a smash hit at the house. My wife just started a paleo diet. I saw this recipe and tried it. This is the first time that I have really liked a recipe that uses almond flour. Usually I find almond flour recipes have a grainy texture.

    Thank you

    Reply
  40. Sapana says

    September 6, 2019 at 12:51 pm

    5 stars
    Wow, just wow! These muffins are incredible and making this entire transition from summer to fall a whole lot easier!

    Reply
  41. Denise says

    September 15, 2019 at 2:33 pm

    5 stars
    OH MY WORD! I have tried several of your recipes and they’ve all been wonderful! I made these today and even my non-Paleo family loved them!

    Reply
  42. GAFletch says

    September 16, 2019 at 1:32 pm

    Have you had any luck with egg substitutions in these muffins? I tried 1/2 banana and 2-1/4c unsweetened applesauce, but the muffins were a gooey mess. Smelled wonderful, but couldn’t eat them.

    Reply
  43. Natalie Voortman says

    September 19, 2019 at 11:20 am

    5 stars
    These are so incredibly good. I never comment on recipes/posts, but I had to with this one. Thank you!

    Reply
  44. Lisa Schutts says

    September 26, 2019 at 7:59 am

    This is probably the best pumpkin muffin I’ve ever had! Paleo or not! Thank you so much for this delish recipe:-)

    Reply
  45. Cheri White says

    September 29, 2019 at 9:33 pm

    5 stars
    This recipe is delicious! My family loved it, and I plan on making it again and again. Thank you for this recipe!

    Reply
    • Michele says

      October 1, 2019 at 8:17 am

      So happy you all enjoyed it!

      Reply
  46. Shouna says

    October 3, 2019 at 11:45 pm

    Are the measurements the same if I changed it into keto ingredients? Replace the sugar. Please let me know. This looks so good and I want to make it this upcoming holiday!

    Reply
  47. Desiree says

    October 10, 2019 at 9:54 am

    Delicious! The texture is like a mix between a muffin and pumpkin pie. I will definitely make these again 🙂

    Reply
  48. Sue arp says

    October 21, 2019 at 7:28 pm

    5 stars
    Soooo yummy! i baked for 26 minutes and they came out perfectly light with a little moisture in the center. I didn’t make the icing. It would probably be good but make it very sweet.

    Reply
  49. Rebecca says

    October 27, 2019 at 2:46 am

    I am allergic or highly sensitive to most nuts. I’ve heard that tigernut flour is a good substitute for almond flour. Have you ever tried baking with it? I’d love to try your baked goods, but nuts are a no-go for me.

    Reply
  50. Loretta says

    November 6, 2019 at 11:05 pm

    As someone new to eating gluten free I find a lot of recipes to be bland or grainy. I absolutely loved this recipe!! Flavorful and moist. I will be making these again

    Reply
  51. Lauren Prentiss says

    November 13, 2019 at 1:42 pm

    These were delicious! They are definitely a “treat” and would be approved by all types of eaters. I would make them for special occasions – otherwise I just eat them too fast for myself! We did not make the maple syrup and it was plenty sweet without it for me, but others may like it if you prefer a sweeter muffin.

    Reply
  52. Danielle Polgar says

    November 29, 2019 at 2:17 pm

    Hmmm did anyone else feel 1 tsp of baking soda was too much? Not sure why but they tasted awful — as if there was too much baking soda.

    Reply
  53. Kim Kauffman says

    November 29, 2019 at 6:12 pm

    So delicious! Thank you for a wonderful recipe. Followed recipe exactly and they turned out perfect!

    Reply
  54. Kim says

    November 29, 2019 at 6:14 pm

    5 stars
    I left a comment above but forgot to rate it!

    Reply
  55. Matthewbal says

    December 30, 2019 at 10:29 pm

    apollon market – apollon market link, apollon market url

    Reply
  56. Kristie Vang says

    January 17, 2020 at 4:48 pm

    5 stars
    I made these today. It is incredibly good. Soft and moist. No one will know they are grain-free and dairy-free! Also, may I highly recommend to not omit the icing on top. It makes a difference! Thank you for your recipe. It’s a keeper!

    Reply
  57. JoAnna says

    January 29, 2020 at 5:08 pm

    5 stars
    These turned out amazing! I weighed out and sifted my dry ingredients. I used fresh pumpkin and a coconut/almond milk blend. Skipped the streusel and icing for my test batch, but I will definitely try those when I make them again! The texture is light and soft, just perfection. I don’t think they will last through the day…

    Reply
  58. Noemi says

    January 31, 2020 at 5:25 am

    Muffins are always a big favorite, even better if it is healthy! I’ll prepare it with my boys 🙂 Thanks for the recipe!

    Reply
  59. karan says

    March 4, 2020 at 3:20 am

    wow thanks for sharing

    Reply
  60. Ela says

    March 12, 2020 at 10:05 pm

    I loved the muffins! They were definitely delicious!

    Reply
  61. Laura says

    March 15, 2020 at 3:28 pm

    1 star
    These did not turn out well. Partially my fault that I used room temperature ghee. Because of the way canned coconut milk settles, it is very hard to make the coconut milk solids blend well in the batter and these came out very runny and oily.

    Reply
    • Rachel says

      April 10, 2020 at 11:40 am

      5 stars
      You can’t rate a recipe 1 star if you didn’t follow the instructions! These turned out great. The butter (or whatever you use for the streusel) needs to be cold. Put your can of coconut milk in warm water to help combine the water and cream easier. The only thing I changed was baking for 5 minutes longer and I’m glad I did.

      Reply
  62. maryharman @ mac.com says

    April 11, 2020 at 8:45 am

    YOU need to check your ad feed. There was a terrible, sad image of a dead dog that came up (with a link to a vet) in this blog entry at least a half dozen times. I will never come to your site again.

    Reply
  63. Kerie says

    April 11, 2020 at 3:20 pm

    I don’t understand the streusel – says to use the almond flour, but then you say you all 3 flours for the dry ingredient mix. Are you using a portion of the almond flour for the streusel?

    Reply
    • JoAnn says

      April 15, 2020 at 5:03 pm

      The flour for the streusel recipe is separate from the flour in the rest of the batter. You use 3/4 cup flour in the streusel recipe ( although this made too much streusel in my opinion ) and 1 3/4 cup almond flour with the tapioca flour & coconut flour for the muffin batter.
      I would use 2/3 cup almond flour, 2-3 T coconut sugar and 3T cold butter with the spices for the streusel next time.

      Reply
  64. JoAnn Oswald says

    April 15, 2020 at 4:47 pm

    5 stars
    Ok these are insanely delicious. I just made a few changes – used monkfruit sweetner in the batter instead of coconut sugar and only used 3 T instead of the 1/3 cup. But I did add 1T of coconut oil to the recipe.
    Did use the coconut sugar in the streusel recipe.
    Next time I will cut down the streusel measurements because it made too much – even with putting 1T of streusel on each muffin.
    Love the combination of grain free flours!

    Reply
  65. Sheryl says

    April 21, 2020 at 10:41 pm

    Hey. I really want to use your recipes. Unfortunately, I use my mobile device in the kitchen to look up recipes while Im cooking/baking. Your site contains so many ads on your site that the webpage literally crashes every time I open a recipe. I had to whip out my laptop to write this comment. Even on a computer, the website is bogged down by ads and videos. I’ve resorted to taking screen shots of the ingredients. So with all of that said, while I have been able to make a few of your recipes and I do absolutely love them, I will be finding another paleo chef/baker to follow. It’s just not worth the frustration of swimming through the blocks of text, ads and pictures to get to the damn recipe.

    Reply
  66. Claire call says

    July 24, 2020 at 8:02 pm

    5 stars
    Paleo pumpkin muffins were phenomenal, taste was perfect and looked like made in a high end bakery! Your recipes are the best, got us through isolation for COVID and my friends request the banana scones every week, so I buy your cookbook and send them a gift. Have you ever tried peach scones, or are they too juicy?

    Reply
  67. rate my company says

    August 11, 2020 at 10:10 pm

    4 stars
    This is truly a great and easy recipe. Thanks for sharing it! My daughter really love this cake!

    Reply
  68. Audrey says

    September 6, 2020 at 11:39 am

    This recipe was so so delicious! Thanks for sharing!

    Reply
  69. Zoe says

    September 24, 2020 at 1:24 am

    Is there a flour alternative in place of almond flour that would work well in these muffins? I am allergic to almonds and have been having a hard time finding yummy paleo recipes without almond flour and I am not sure how to substitute other flours in it’s place!

    Reply
  70. Vanessa says

    September 27, 2020 at 8:47 am

    5 stars
    My son, who is three, devoured these—the whole family loved them! Thanks for all of your amazing recipes.

    Reply
  71. Gabriela Quarantiello says

    October 7, 2020 at 11:06 am

    5 stars
    Such an amazing fall recipe 🙂 Definitely a nice change up from the constant pumpkin. Turned the recipe into a cake and it turned out great!

    Reply
  72. Amber says

    October 28, 2020 at 6:26 pm

    5 stars
    My absolute FAVORITE recipe!! So, so yummy!!

    Reply
  73. Sam says

    November 23, 2020 at 10:17 am

    5 stars
    Perfect consistency! The texture of the muffin is perfect and the streusel sticks on top so well. Great flavor 🙂

    Reply
  74. Carol says

    December 16, 2020 at 5:45 pm

    5 stars
    These are the BEST muffins! I made a dozen two nights ago and there are only 2 left. My husband loves them, and that’s a win for me!!!

    Reply
  75. Amy says

    February 6, 2020 at 4:56 pm

    5 stars
    I am just starting out Paleo and these don’t make me miss flour at all!

    Reply

Trackbacks

  1. Cinnamon Apple Coffee Cake {Paleo} | The Paleo Running Momma says:
    September 9, 2018 at 5:01 am

    […] Pumpkin Muffins with Cinnamon Streusel […]

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  2. Fudgy Pumpkin Blondies with Chocolate Chips {Paleo, GF, DF} | says:
    September 26, 2018 at 5:01 am

    […] Pumpkin Streusel Muffins […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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