These Pumpkin Gingerbread Paleo Coffee Cake Muffins are the perfect healthy sweet treat this season! Soft and moist with plenty of cinnamon crumb topping and sweet spices. Gluten free, grain free, dairy free, Paleo.
I’m excited to finally share these delicious pumpkin gingerbread muffins! I made them 3 weeks ago, I believe, posted a photo as a bit of a teaser, and then posted probably 5 different recipes at least in between, even though you guys requested the recipe ASAP! Eek, bad blogger alert, but it’s better late than never for these sweet and spicy little muffins.
The combination of pumpkin and gingerbread seems just right for where we are now – which is somehow halfway through November already. Between my election-night hangover and the kids being off from school for a couple of days, I feel like I missed out on an entire week. Did I mention my dryer is broken too? Is anyone else really thrown off? Do I literally say this twice per month at least?
This week was even worse than others though it seems. So much so that I completely skipped my usual TOL post on Thursday in favor of trying to catch up on life. I still don’t feel caught up, and the reason is most likely that I can’t stop making new recipes.
Stress baking/cooking, perhaps? It’s that, and my never-ending list of ideas that always seems to be nagging me. Maybe one day I’ll actually stick to a plan, but, for now, I’ll try to catch up with actually posting all the recipes coming out of my kitchen.
I can’t be too mad at my own impulsivity though. These pumpkin gingerbread muffins almost did not get their crumb top – it was a completely last minute decision on my part since they were looking a little bit naked to me right before going into the oven. COFFEE CAKE TO THE RESCUE!
Look, I would wear crumb topping if that was a thing for people too, wouldn’t you? This outfit needs a little something extra. How about a scarf, with rich, crumbly cinnamon sugar sprinkled all over it. You guys know I’m right!
Anyway, I quickly put together the crumb top, and now they are happily pumpkin gingerbread Paleo coffee cake muffins!
I based this muffin recipe loosely on my Simple Paleo Pumpkin Bread that’s been getting a whole lot of love lately, so you can’t go wrong here! I replaced some of the coconut sugar with molasses, and added just the right amount of ginger and allspice. BOOM! Dreamy pumpkin gingerbread coffee cake muffins – husband and kid approved, moist and soft but not mushy, and packed with flavor. Let me know what you guys think. Okay, let’s bake!
Pumpkin Gingerbread Paleo Coffee Cake Muffins
Pumpkin Gingerbread Paleo Coffee Cake Muffins
Ingredients
For the Muffins:
- 4 eggs
- 1 cup pumpkin puree
- 1/3 cup full fat canned coconut milk*
- 1/4 cup organic coconut sugar
- 3 Tbsp organic molasses
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 7 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp baking soda
- pinch sea salt
For the Crumb Top:
- 6 Tbsp blanched almond flour
- 2.5 Tbsp solid organic coconut oil**
- 3 Tbsp organic coconut sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
Instructions
-
Preheat your oven to 350 F and lightly grease a non-stick 12 cup muffin pan with coconut oil, or line with muffin liners.
-
Prepare the muffins first: In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, coconut sugar, molasses and vanilla until well blended.
-
In a separate bowl, combine the 1 cup almond flour, coconut flour, tapioca flour, 1 tsp ginger, 1 tsp cinnamon, 1/4 allspice, baking soda and salt.
-
Gently stir the dry mixture into the wet until just combined, don't over-mix.
-
Spoon the batter evenly into the 12 muffin cups, then prepare the crumb topping.
-
In a medium bowl, use a fork or pastry blender to combine all the ingredients for the crumb topping until the mixture looks crumbly and well combined. Generously sprinkle each unbaked muffin with the topping until it's all used up.
-
Bake in the preheated oven for 25 minutes or until the top is well browned and muffins are set in the centers. Remove from oven, allow the muffins to cool in the pan for 2 minutes or so before carefully removing them to cool on wire racks. Enjoy!
Recipe Notes
*I refrigerate the can prior to using, then discard half the liquid and blend the rest of the solid/liquid together for a thick creamy coconut milk
**If you don't want too much coconut flavor in the topping, I recommend using this refined organic coconut oil which has zero coconut flavor
Nutrition
What I Used To Make My Pumpkin Gingerbread Paleo Coffee Cake Muffins:
Want more delicious Paleo muffin recipes? Try one of these!
Simple Paleo Blueberry Muffins
Double Chocolate Banana Muffins
Paleo Gingerbread Muffins on the web:
Gingerbread Chocolate Chip Muffins
Pumpkin Gingerbread Muffins {Nut Free}
Tell Me!
Are you impulsive or do you stick to the plan?
What were the last muffins you baked?
meredith (The Cookie ChRUNicles) says
November 12, 2016 at 6:15 amyour dryer and my coffee maker this week! oh, and my microwave stopped working too! and I feel like the kids are hardly in school. one more full week and then only a 3 day week again!
Michele says
November 12, 2016 at 7:31 amThe microwave ugh! We actually had a dryer delivered, only to have it not fit through my basement door, LOL grr! So I had to return that one and pick out a new one that should fit. Supposed to come today, something is off in the air this week!
Bethany @ athletic avocado says
November 13, 2016 at 12:21 pmThe pumpkin gingerbread combo is reverent for this time of year! Totally drooling over these moist delicious muffins with a perfect crumby topping!
Michele says
November 13, 2016 at 10:02 pmLove this combo right now! Thanks!
Amanda @ .running with spoons. says
November 13, 2016 at 4:25 pmWe’re getting to that time of the year when I get completely obsessed with molasses, so gingerbread sounds like perfection! And please don’t ask me about the last muffins I baked. I’m not ready to talk about it 😥
Michele says
November 13, 2016 at 10:02 pmI don’t blame you! Such a frustrating time to have to be waiting!
Wendy says
December 6, 2016 at 11:57 amI can’t find tapioca flour, what could I use to substitute?
Michele says
December 6, 2016 at 3:54 pmI find the tapioca gives muffins and breads a better texture – less dense and more “fluff” if that makes sense, that said, you don’t “need” tapioca for these though without it (or arrowroot starch, that would be a sub) I’m not sure how the texture would come out. If you don’t have tapioca or arrowroot, try adding just a half Tbsp more of coconut flour (it’s very dense and absorbs a ton of moisture) and let me know how they turn out. Hope this helps!