Healthy Pumpkin Muffins with Crumb Topping

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!

• Paleo Blueberry Muffins
• Gluten-Free Muffins for Kids
• Peach and Ginger Paleo Muffins

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Healthy Pumpkin Muffins

A perfectly spiced healthy pumpkin muffin that’s tender and moist with a crumb topping that’s out of this world. Paleo, gluten free, grain free, dairy free.

4.97 from 26 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 461 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 461kcalCarbohydrates: 31gProtein: 11gFat: 36gSaturated Fat: 13gCholesterol: 41mgSodium: 266mgPotassium: 56mgFiber: 7gSugar: 12gVitamin A: 3128IUVitamin C: 1mgCalcium: 119mgIron: 2mgNet Carbs: 24g

Keyword grain free pumpkin muffins, healthy muffin recipe, paleo muffin recipe

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Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.