Pumpkin cinnamon streusel muffins are delicious for a cozy fall morning. Enjoy with your favorite pumpkin spice latte! Gluten-free, grain-free, paleo.
What is better than a delicious pumpkin cinnamon streusel muffin on a crisp autumn day?
Fall is most definitely my favorite season. I’m sure I’ve mentioned that at least a few times, but I really do find myself saying that out loud almost every day, during this time of year.
Not only do I love the changing colors, the crisp weather and apple picking, but I also love EVERYTHING pumpkin. Give me all the warm, spicy, sweet and cozy pumpkin treats, and I will be the happiest person in the world.
So when I made these pumpkin cinnamon streusel muffins, can you guess how happy I was? That’s right, SUPER happy!
Not only are they packed with pumpkin and maple syrup, but they are topped with a sweet cinnamon crumble topping with coconut sugar and butter/ghee.
They’re super easy to make, so that you can spend more time frolicking in the leaves outside
To make these delicious pumpkin cinnamon streusel muffins, you will need the following ingredients:
For the muffins:
- Almond flour
- Pure pumpkin, not pumpkin pie filling
- Maple syrup
- Baking soda
For the cinnamon streusel topping:
- Butter or ghee
- Coconut sugar
- Almond flour
First, you will want to gather two bowls. In the first bowl, mix the almond flour with the pure pumpkin, maple syrup, egg and baking soda. Stir until there are no clumps left.
Portion mixture out into greased baking cups. Mine fit nicely in 9 cups. Be sure to leave a little room for the topping!
To make the topping, add cinnamon, butter or ghee (room temperature), coconut sugar and almond flour to a second bowl. Stir until it forms a crumble consistency. If it is too wet, add a little more almond flour. If it is too dry, add a little more butter or ghee. Top the muffins with the streusel topping.
Bake for 15-18 minutes, or until the tops begin to brown. Allow to cool fully before consuming. Store leftovers in the refrigerator for 4-5 days in an air-tight container.
What if my streusel topping is too wet? Too dry?
If the mixture is too wet, add in a little more almond flour and stir well. If it’s too dry, add in a tiny bit more butter or ghee. The consistency you want is that of a crumble topping. It should fall apart when you squeeze it in your fingers.
Can I use coconut flour instead of almond flour?
Yes, you can, although I find that the coconut flavor will be noticeable here. If that doesn’t bother you, then you will want to substitute the almond flour for approximately 1/4 the amount of coconut flour. The volume will be less, so this will make less muffins. Be sure to re-calculate the macros for the coconut flour, if you are counting them.
You may also enjoy:
Pumpkin Cinnamon Streusel Muffins
- 2 cups blanched almond flour
- 1 cup pure pumpkin no added sugar or fillers
- 1/3 cup maple syrup
- 1 egg
- 1/2 teaspoon baking soda
Cinnamon Streusel Topping
- 1 teaspoon cinnamon
- 1 tablespoon butter or ghee
- 2 tablespoons coconut sugar
- 5 tablespoons almond flour
- Preheat oven to 350F. Mix all muffin ingredients together in a bowl. Add to a muffin tin lined with baking cups.
- Mix together ingredients for cinnamon streusel topping. Top muffins with topping.
- Bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes before consuming.