Fall in love with the flavors of autumn with our irresistible Paleo Pumpkin Muffins with Cinnamon Streusel! These delightful treats are not only gluten-free and wholesome but also packed with the warm, comforting spices that make pumpkin everything a seasonal favorite. Imagine biting into a soft, moist muffin topped with a crunchy pecan streusel that perfectly complements the rich pumpkin flavor. Whether you're looking for a nutritious breakfast option or a sweet snack to enjoy throughout the day, these muffins are sure to satisfy your cravings. Get ready to impress your family and friends with this simple yet delicious recipe that will have everyone asking for seconds!
Ingredients
- 1 cup pumpkin puree
- 2 cups almond flour
- 1/2 cup honey or maple syrup
- 3 eggs
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped pecans (for streusel topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, melted coconut oil, and eggs. Whisk together until the mixture is smooth and well combined.
- In another bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and salt. Stir until all dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- In a small bowl, prepare the streusel topping by mixing the chopped pecans with a bit of cinnamon and a drizzle of honey or melted coconut oil, if desired, to help bind the mixture together.
- Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the pecan streusel topping generously over each muffin.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Paleo Pumpkin Muffins with Cinnamon Streusel warm or at room temperature! They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Choose Quality Pumpkin Puree: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Customize Your Sweetness: Adjust the amount of honey or maple syrup according to your taste preference. If you prefer a less sweet muffin, start with 1/3 cup and add more if needed.
- Pecan Streusel Variations: Feel free to experiment with the streusel topping! Add some shredded coconut or a sprinkle of dark chocolate chips for an extra layer of flavor.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Storage Tips: These muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them and simply thaw as needed for a quick snack or breakfast!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 7g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 55mg
