These Pumpkin-Streusel Muffins are for y’all who are grain-free and dairy-free. Just in time for Thanksgiving – or a mid-week treat!


1 cup canned pumpkin pie puree mix

2 eggs

1 teaspoon vanilla extract

1 cup almond flour

1/4 cup coconut flour, packed

½ tsp cinnamon

½ tsp ginger

¼ teaspoon allspice

Dash nutmeg

1 teaspoon baking soda

1/8 teaspoon salt

¼ cup melted coconut oil


1/2 cup coconut flour

1/4 cup coconut palm sugar

¼ cup light brown sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon allspice

Dash cardamom

Dash nutmeg

¼ cup coconut oil


Preheat the oven to 350℉ and prepare a muffin tin with parchment paper liners. If you don’t have liners, grease the pan and sprinkle a little coconut flour in each section.

Combine the pumpkin puree, honey, eggs, and vanilla in a medium sized mixing bowl.

Add the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt and stir until evenly combined and a batter is formed.

Fill each muffin liner a little over half full with the batter.

Make the crumb topping: Whisk the coconut flour, sugars, and spices together until combined. Using a fork, lightly mix in the coconut oil until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter.

Bake for 25 minutes.

Allow the muffins to cool in the pan for 10 minutes and then come to room temperature before eating.

Store in an airtight container.

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