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 Healthy Paleo Pumpkin 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!
How to Make Healthy Pumpkin Muffins with Crumb Topping
- Preheat the oven to 325º. 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 F in the middle rack for 23-25 minutes, or until a toothpick inserted in the center 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.
Pumpkin muffins you won’t believe 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 is in a paleo pumpkin muffin?
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.
These tasty pumpkin spice muffins 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!
Top Tips for this recipe
- 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.
Be sure to check out these other delicious muffin recipes!
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Healthy Pumpkin Muffins
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 1/2 cup coconut sugar
- 1 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 tsp baking soda
- 3 large eggs lightly whisked
- 1/4 cup unsweetened almond milk
- 2 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1/2 cup butter or coconut oil vegan is fine; melted & cooled slightly
Crumb Topping:
- 2 tbsp coconut oil at room temperature
- 4 tablespoons almond flour
- 4 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
-
Preheat the oven to 325 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 F in the middle rack for 23-25 minutes, or until a toothpick inserted in the center 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.
Just made these this morning as I have a ton of canned pumpkin stashed away. These are amazingly good! The crumb topping is the perfect texture to the moist pumpkin flavor of the muffins. They’re not too sweet and the pumpkin flavor really shines. I might add more cinnamon next time, but seriously, it’s hard to beat this recipe as is.
YAY! I’m so glad you love these as much as we do <3
These look incredible, but they are insanely high (per serving) in fat. Any way to get the fat content down without killing the texture completely? Possibly sub applesauce for some of the coconut oil?
That’s mostly coming from the almond flour, really! So if you wanted to try something other than almond flour, that would do it for sure. But the rest of the recipe is based heavily on that flour (which is mostly texture and does not absorb well) so I can’t give any specific recommendations there. You could definitely sub some applesauce for the coconut oil, or maybe a little mashed banana instead, too. Try it and let me know how it goes!
Easy to make, moist, tender and delicious! Love these! I used half swerve/half coconut sugar in the batter, and it came out perfectly.
Easy and delicious! I made them into mini muffins and they are the perfect bite size treats to take to an event tomorrow (if we don’t eat them all first ?)!
I posted this a few days ago but it’s no longer showing….
Is there a way to make these lower carb? I’m assuming the tapioca starch is what makes these so high in carbs?
I also asked if you used an actual muffin man or a cupcake pan? The photos look like cupcake size.
Sorry about that, Deanna! We used a muffin tin for this recipe. 🙂
You could use coconut flour instead of the almond + tapioca starch.
I just finished making these and my batter was more like a dough. they’ve been in the oven for 28 mins now and still aren’t baking, they haven’t risen at all. What happened ???
OH, no!!! How can we troubleshoot?
I used half Swerve (erithrytol) and coconut sugar and batter, to reduce carbs – came out great.
I love all things pumpkin, and I need to make these! They look so moist and delicious!
I love the crumb topping on these!
These look fantastic, absolutely the perfect fall weekend baking project!
Even my picky son who thinks paleo baked goods “taste weird” LOVED these!!! Thank you!
Yay!
Those taste really perfect. I will try and make it into the cake as well.
Yay!
Those crumbs look absolutely divine! And since these muffins are healthy, can I have an extra batch, please?
These are perfect for the fall. Totally satisfying my pumpkin cravings right now.
Love that crumb topping! Such a great way to spruce up a muffin. 🙂
So delicious! It’s hard to eat just one!
So good! Perfect for breakfast or a snack!
Cheryl, I’m curious if you have ever worked with date sugar. We found it on a trip to Palm Springs, CA. I guess I could just jump on into the fire and try it, right?!?!?lol
OOOOH, that sounds great!!!
I don’t eat dairy, or fake dairy. Any suggestions as an egg replacement?
Flax egg!
I don’t eat any form of sugar (no honey, coconut sugar, palm oil, maple syrup, agave, fake sugar, applesauce, etc.) what could I substitute to create that sweat taste? I suppose I could make my own applesauce, as I don’t like eating any processed food.
Do you have any suggestions?
Dates?
Hi Cheryl, there is an ingredient missing from the above : “1/2 cup vegan is fine, melted and cooled slightly”.
That should be butter… Sorry about that!
Looks and sounds amazing but I’m allergic to nuts. What flour would you suggest using instead of almond?
You could perhaps use an all purpose if you are not gluten-free.
I think you are missing an ingredient.
1/2 cup vegan is fine, melted and cooled slightly
That should be butter. Sorry about that!
In the ingredient list, second from the bottom it states:
1/2 cup vegan is fine, melted and cooled slightly, what ingredient is being melted?
Thank you,
Donna
Butter. Sorry about that!
There is a blank listing following 1/2 cup toward the end of the recipe. Is this for coconut oil? Ghee?
Butter. Sorry about that!
They sound yummy. Is it possible one could try substituting mashed bananas for the pumpkin for a different take?
Sure!
These look spectacular! What is the ingredient between the vanilla and the pumpkin? I’m guessing butter? Thanks~
Yes, butter. Sorry about that!
In the recipe it mentions a half cup of something melted, vegan is fine. But it doesn’t say what that is.
Butter. Sorry about that!