Paleo Pumpkin Muffins with Coconut Streusel
Print the Paleo Pumpkin Muffins recipe here!
Hello dear friends,
I hope your weekend treated you well. =)
On a recent sleepless night, which happens more often than I’d like to admit, I moseyed down to the kitchen around 2am and started baking. I had two different types of muffins on my mind that I’ve made many times over and many moons ago. I’ve been thinking of my dad a lot with the holidays and how much I enjoyed baking and cooking for him. He was the best taste tester, eager to try anything I prepared, raved about all of my attempts, and always finished the entire batch I brought for him. If there was ever a person who made me feel confident in my (likely not always all that great) cooking or baking…it was my dad.
So…I moseyed downstairs, turned on all of my Christmas trees, made some coffee, turned on Hallmark’s Countdown to Christmas, and looked at the ingredients I had on hand.
Lucky me. ;)
I decided to make my Paleo Pumpkin Chocolate Chip Muffins and a (half batch) of my Paleo Pumpkin Muffins with Streusel (because I didn’t have enough ingredients for both full recipes nor the reverse).
I must say, my dad loved these in the past and he would have really loved these this time. :’}
(I’m sharing the full recipe even though I made 1/2 batch AND* I didn’t have pecans so my streusel was only coconut.)
This recipe is Paleo friendly. Please PIN to Pinterest to share or to save for later.
Shopping List
Muffins:
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 6 large eggs, room temperature
- 1/4 cup maple syrup or honey
- 1 tsp vanilla
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 tbsp pumpkin spice (or allspice)
- 1 tsp cinnamon
Cinnamon Coconut Streusel:
- 1/4 cup coconut oil, softened but not melted
- 1/4 cup almond flour
- 4 tbsp coconut palm sugar
- 1 tbsp ground cinnamon (more if desired)
- 1/2 cup shredded, unsweetened coconut
- sea salt to taste
Directions:
Preheat the oven to 350* F and spray a 12 cup muffin pan with coconut oil spray.
Combine the wet ingredients of the muffin batter together and blend using a hand mixer. Add in the dry ingredients and beat on low until mixed thoroughly and batter thickens.
Spoon the batter evenly into 12 muffin cups and set aside.
Photo from 2017
Mix together all of the streusel ingredients in a large bowl using a whisk, a fork, or a hand mixer if desired. (I used a fork this time.) Spoon the streusel over the twelve muffin cups. You will likely have extras as I have each time. Sprinkle some extra cinnamon over the tops of the muffins if desired.
Bake for 35-40 minutes, or until a toothpick comes out clean.
Let the muffins cool for about 10 minutes before serving. These were incredibly moist and delicious.
*Note, you can add in whatever crushed nut preference you have into the streusel. And you do not have to use shredded coconut if you’re not a huge coconut fan. I like coconut, but not enough to eat an Almond Joy; however, I actually loved this muffin’s coconut streusel.
I am leaving the original recipe I shared below as you can easily add whatever you’d like to the streusel. And a reminder than I halved all of the ingredients to make a half batch this recent time (because of what I had on hand) and they were exquisitely moist and flavorful. Depending upon your dietary needs, you can always* add more coconut oil OR butter to the streusel which makes everything more delightful because calories, carbs, and fat do not count during the holidays. =)))
Pumpkin Muffins with Cinnamon Pecan Streusel
Paleo
Have you made any seasonal muffins or desserts recently that you’d recommend? Comment below?
XOXO
