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Pumpkin season always brings out my inner baker, and these Pumpkin Coffee Cake Muffins are exactly the kind of cozy treat we all need this time of year. They’re soft and tender, with just the right amount of spice and a cinnamon crumb topping that takes them over the top.
My kids recently had a muffin from a local coffee shop and couldn’t stop talking about it. Naturally, I came home and made a healthier version—one that still felt like a treat but used real ingredients I feel good about. These muffins are now on repeat in our house.
We’ve been baking our way through all the fall flavors lately. If you’re on a pumpkin kick like me, you might also love my No Bake Pumpkin Chocolate Chip Cookie Dough Truffles, Pumpkin Bread with Chai Glaze, and my Pumpkin Apple Breakfast Bake. You can find even more pumpkin-inspired recipes right here.
What You’ll Love About These Muffins
- Naturally sweetened with maple syrup and coconut sugar.
- Made with wholesome flours like almond flour and arrowroot, making them grain-free and gluten-free.
- A crumbly cinnamon topping adds the perfect texture.
- You can add the optional glaze for a fun coffee shop-style touch, or skip it for a simpler version.
- As a nutritionist, I love that these include fiber, protein, and healthy fats to help balance blood sugar and keep energy levels steady.
- They also pair well with your favorite fall drink. Try them with an oat milk latte or spiced herbal tea!
Tips for Success
- Keep wet and dry separate at first. This helps maintain a light, fluffy texture. Gently warm the coconut oil and pumpkin mixture if it begins to solidify when mixed.
- Don’t skip the crumb topping. It’s what gives the “coffee cake” feel and adds a comforting crunch.
- Glaze is optional but fun. If you’re Paleo, make your own powdered sugar using coconut sugar and arrowroot starch.
- Freeze any extras. They keep best this way and defrost in just 20 minutes at room temperature.
These muffins are one more reason to grab a warm drink, pull on your coziest sweater, and settle into the season. If you make a batch, I’d love to hear how they turn out!
Pumpkin Coffee Cake Muffins (Paleo)
Ingredients
For the muffins:
- 2 cups blanched almond flour
- 2 tbsp arrowroot starch
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- pinch of sea salt
- 1/4 cup melted coconut oil
- 1/2 cup pumpkin puree
- 3 tbsp real maple syrup
- 2 large eggs
- 1 tsp vanilla extract
For the crumb topping:
- 1/2 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 2 tbsp melted coconut oil
For the glaze:
- 1/2 cup powdered sugar*
- 1 tbsp coconut milk
- 1 tsp real maple syrup
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Prepare a 12 cup muffin pan by lining with cupcake liners or lightly greasing. Set aside.
- In a medium sized bowl, whisk together your dry ingredients: almond flour, arrowroot starch, pumpkin pie spice, baking soda, and a pinch of sea salt.
- In another medium sized bowl, whisk together the wet ingredients. Melted coconut oil, pumpkin puree, maple syrup, vanilla extract, and eggs. You may want to genthly heat the coconut oil, pumpkin, maple syrup, and vanilla before adding the eggs to they are nice and smooth (and don't cause cold coconut oil to get lumpy).
- Add the dry ingredients into the wet and stir with a wooden spoon or spatula. Continue to stir and incorporate until no dry pockets remain.
- Scoop the batter into the prepared muffin cups until they are half full.
- Make the crumb topping: in a small bowl whisk together almond flour, coconut sugar, and cinnamon. Stir in the melted coconut oil and mix until a crumbly mixture forms. Spoon on top of each muffin cup. Transfer the pan to the oven.
- Bake for 17 minutes, or until slightly firm on top. Remove from oven and let cool completely.
- While cooling, make the glaze. Whisk together powdered sugar, coconut milk, maple syrup, and a pinch of sea salt. Drizzle on top of each muffin.
These are so good I can’t eat just 1 but I’m wondering about the nutritional information. Can you please post it?
I’ve made these twice now and they go fast!! The texture is perfect and they are just the right amount of sweet! I followed the recipe exactly! So good!!
Love that!! Thank you, Nicole!