Pumpkin Coffee Cake Muffins (Paleo, GF)

It’s time for a fall coffee date and a batch of these Pumpkin Coffee Cake Muffins! Supremely moist, naturally sweetened, packed with pure pumpkin flavor, and topped with cinnamon crumble and dairy-free icing. These healthy pumpkin muffins are exactly what you need too start your day! Kid friendly, Paleo, and Grain-free too.

This pumpkin train is not stopping anytime soon. It’s only the middle of October, and so far I’ve gone through a thousand cans of pumpkin. A little exaggeration of course, but is there such thing as too much pumpkin flavored foods? I don’t seem to think so….

And neither does any of my family! They are currently loving my No Bake Pumpkin Chocolate Chip Cookie Dough Truffles, Pumpkin Bread with Chai Glaze, and my Pumpkin Apple Breakfast Bake. But after a recent trip to our local coffee shop, my kids could not stop talking about the Pumpkin Streusel Muffin they enjoyed. It’s only appropriate that I went home and promptly began working on a healthier version.

These are everything you guys want in a muffin!

How to make Pumpkin Coffee Cake Muffins:

Let’s gather up our ingredients!

• almond flour
• arrowroot starch
• sea salt
• pumpkin pie spice
• baking soda
• pumpkin puree
• maple syrup
• vanilla extract
• coconut oil
• eggs
• coconut sugar
• powdered sugar (can make your own for paleo option)
• coconut milk

Start by mixing together the dry ingredients: almond flour, arrowroot starch, sea salt, pumpkin pie spice, and baking soda in a medium sized bowl. In a separate bowl, add the melted coconut oil, pumpkin puree, maple syrup, vanilla extract, and eggs. With a wooden spoon, mix the dry ingredients with the wet ingredients.

Once the batter is well incorporated, scoop into a prepared 12 cup muffin pan. You can use cupcake liners or grease each cup. Fill halfway.

In a separate small bowl, stir together almond flour, coconut sugar, and cinnamon. Drizzle in melted coconut oil and stir until it forms a crumbly mixture. Spoon the crumb topping onto each muffin. Transfer the pan to the oven. Bake at 350 for 17 minutes.

Remove from oven, and let cool completely before adding the glaze.

Optional glaze:

The glaze on top is delicious, but also optional. Use powdered sugar, coconut milk, and vanilla extract.

For a paleo option, make your own powdered sugar. Blend 1/2 cup coconut sugar or maple sugar in a food processor with 1 tsp of arrowroot starch.

Drizzle the glaze on top of the cooled muffins.

Storing:

I prefer to store these in the freezer. If left in a container at room temperature for a few days, they tend to get overly moist. From frozen, just leave out at room temperature for about 20 minutes and they’ll be ready to eat!