Healthy Pumpkin Muffins with Crumb Topping
Posted: 09/30/19
Updated: 03/22/22
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These healthy paleo pumpkin muffins are perfectly tender and moist with the most delicious crumb topping. You’d never know they’re actually paleo, gluten free, and grain free! They’re easy to make, so they’re perfect for fall baking that tastes and feels oh so good.
Why These Muffins Are So Good
- They really taste like “normal” muffins and the crumb topping is out of this world!
- Tender and moist with a delicate crumb, it’s hard to believe they are also gluten free, grain free, and dairy free.
- They are easy and quick to throw together, making them perfect for whipping up for breakfast, snacks, or even a bake sale!
Why You’ll Never Know These Are Healthy
The texture of these muffins are out of this world! You honestly wouldn’t believe they are paleo, let alone gluten-free! They are perfectly moist and crumbly and packed full of the flavors of fall! Super easy to make and a hit with the whole family!
What Makes These Muffins Paleo?
These muffins contain all of the fall flavors you would expect to find in a regular recipe, but a few swaps have been made to make these pumpkin muffins a healthier option.
- A blend of almond flour, coconut flour and tapioca makes these muffins gluten-free.
- Coconut sugar is used instead of granulated – it’s less processed and has a lower glycemic index.
- Coconut oil is used in place of butter to make these muffins dairy-free.
Why These Are Perfect for Fall
The flavor of these muffins is exactly what I love about fall, or as I like to call it, pumpkin spice season! You can use a pre mixed spice or make your own, which is a great option if you are baking more than one batch!
Chef’s Tips
- You can mix the healthy pumpkin muffin ingredients easily by hand, or use a stand mixer on a low speed.
- You can substitute the coconut oil for butter or vegan butter.
- Bake the muffins in a fully preheated oven for the best results.
- Let the muffins cool completely before serving.
Other Delicious Muffin Recipes You’ll Love
- Paleo Blueberry Muffins
- Gluten-Free Muffins for Kids
- Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting (Dairy-Free, GF)
- Peach Ginger Paleo Muffins (Gluten-Free, Grain-Free, Dairy-Free)
- Healthy Lemon Muffins
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Healthy Pumpkin Muffins
These healthy paleo pumpkin muffins are perfectly tender and moist with the most delicious crumb topping. You'd never know they're actually paleo, gluten free, and grain free! They're easy to make, so they're perfect for fall baking that tastes and feels oh so good.
muffins
Ingredients
For the Muffins
- 2 cups almond flour
- ½ cup tapioca starch
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- ½ cup coconut sugar
- 1 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice or to taste
- 1 ½ teaspoons baking soda
- 3 large eggs lightly whisked
- ¼ cup unsweetened almond milk
- 2 teaspoon vanilla extract
- 1 cup pumpkin purée
- ½ cup coconut oil or butter (vegan is fine); melted & cooled slightly
For the Crumb Topping
- 2 tablespoons coconut oil at room temperature
- 4 tablespoons almond flour
- 4 tablespoons coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 pinch salt
Instructions
- Preheat the oven to 325° Fahrenheit. Line a muffin tin with parchment paper liners and set aside.
- Combine the crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
- In a large bowl, combine flours, tapioca, salt, coconut sugar, cinnamon, pumpkin pie spice, and baking soda and whisk until well combined and no lumps remain. Add in remaining muffin ingredients, and mix with a spatula until well combined.
- Spoon into prepared muffin tin until almost entirely full, rounding at the top. I use a disher for this purpose. Top each muffin with the crumb mixture, about a teaspoon over each muffin.
- Bake at 325° in the middle rack for 23-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean AND the surface of the muffin springs back when touched. Remove and let cool slightly, then transfer to a wire cooling rack to cool completely.
Notes
Recipe yields approximately 12 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.
Nutrition Information
Serving: 1muffin, Calories: 314kcal, Carbohydrates: 26g, Protein: 7g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 336mg, Potassium: 226mg, Fiber: 5g, Sugar: 12g, Vitamin A: 3375IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 2mg, Net Carbs: 21g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Made 3 dozen to share and they turned out SO good. Excited to keep this on the docket for future GF options.
I do have a storage question – when making these in advance, how would you recommend storing them? I wasn’t sure if a few days was too long to leave out vs. freezing and thawing.
Yes, freezing them and thawing as needed is likely the best way to store a big batch of these muffins. You won’t want to leave them out even in an airtight container for longer than 5 days or so, otherwise they will start to turn stale. But these freeze beautifully and only need to be zapped in the microwave for a minute or so to thaw! Hope this helps. 🙂
This is my go-to pumpkin muffin recipe. Delicious, flavorful, moist and healthy. I’ve been known to make pumpkin muffins throughout the year (not just autumn!)
We’re thrilled that you love this recipe, Mara! And we agree — pumpkin is good year-round!
Are these really over 400 calories for one muffin??
Because I just ate two because they were so delicious and my fitness tracker won’t be happy.
They are! Hopefully your tracker won’t be too upset. 😉
What can I use as a sub for tapioca starch? Corn starch?
You can try cornstarch or cassava flour!
These are great! I made them accidentally leaving out the pumpkin and they were still good. I added honey for some of my sweetener because I knew we would not be eating them for a few days. They froze wonderfully and were delicious.
Thanks for the awesome review!
Oh my goodness, you would never know that these are a “healthy” alternative because they are SO GOOD. So soft and moist and not overly sweet. I added paleo chocolate chips in the batter and wasn’t upset about it 🙂
Chocolate chips added to this recipe sounds amazing!