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
- 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.
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.
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!
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Pumpkin Coffee Cake Muffins (Paleo)
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
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.
*For a paleo option, make your own powdered sugar. In a food processor, pulse together 1/2 cup coconut sugar with 1 tsp of arrowroot starch.
Nicole S says
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!!
Amy Rains says
Love that!! Thank you, Nicole!
These are so good I can’t eat just 1 but I’m wondering about the nutritional information. Can you please post it?