Paleo Pumpkin Muffins with Streusel Topping

These Paleo pumpkin muffins are soft, fluffy and bursting with pumpkin flavor! This recipe is warm, cozy and perfect for crisp fall mornings. They have the best light fluffy texture and autumn flavors. Great for breakfast, an afternoon snack or even dessert. The streusel topping is crumbly and sweet. These grain free muffins are perfect for fall!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 12 muffins

Calories: 197 kcal per serving

Ingredients

2 cups - almond flour
½ cup - tapioca flour
3 tablespoons - coconut flour
⅓ cup - coconut sugar
1 tsp - baking soda
2 teaspoons - cinnamon
½ tsp - pumpkin pie spice
3 tablespoons - dairy free milk
3 - eggs
1 tsp - vanilla extract
1 cup - pumpkin purée
½ cup - melted coconut oil
⅔ cup - almond flour
¼ cup - coconut sugar
1 tsp - cinnamon
¼ cup - cold butter, or cold coconut oil

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.
Prepare the crumb topping first. Chop butter into small cubes. Combine all ingredients in a mixing bowl. I like to use my hands to break up the butter. Or, use a fork or pastry cutter. Once crumbly, place in fridge.
In a large mixing bowl or stand mixer, combine almond, coconut and tapioca flours. Stir to combine.
Next, add all remaining muffin ingredients and stir until combined.
Using a cookie scoop or ice cream scoop, add muffin batter into muffin liners. Next, top each muffin with a tablespoon of crumble topping.
Bake for 21 to 22 minutes or until a toothpick inserted comes out clean. Then, allow to cool 10 minutes in the muffin pan. Transfer to a cooling rack to cool.
If desired, drizzle a little melted coconut butter on top!

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