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 these for my family tonight and my husband and sons loved them! I’m hiding one for my teatime escape tomorrow! I will be making these again!
Pam, we love “tea time escape”. 🙂
These muffins were delicious 😋 I made them tonight and will be making them again. Thank you for sharing the recipe 😀
I’m so glad, Jazmin! It’s definitely one of my go-to recipes 🙂
These were so yummy! I forgot they were in the I’ve and left them in for like 45 minutes, but surprisingly they were still amazing. I can’t wait to make them again and NOT forget about them 😂
I also used cassava flour instead of tapioca and it turned out great!
Aw, yay! We are so glad that substitution worked for you. 🙂
If I only have almond flour can I use that for all the flour instead of partial almond and coconut?
Unfortunately that won’t work as almond flour really needs an additional flour to operate well!
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!