Pumpkin Crumb Muffins

Introduction to Nut-Free Pumpkin Crumb Muffins

My Nut-Free Pumpkin Crumb Muffins are the perfect fall treat. Made with coconut flour and healing fall spices, you can serve these paleo muffins at brunch with my world famous caffeine-free Dandelion Coffee, or for dessert on a chilly fall evening. I love all things pumpkin so much that I bake these year round!

Ease of Preparation

Nut-Free Pumpkin Crumb Muffins are super easy to make. The base has 7 ingredients and calls for canned pumpkin, so you won’t need to take the time to roast your own pumpkin, making it possible to whip these up in a few minutes. The topping has 4 healthy ingredients and is also incredibly simple.

- Advertisement -

Simplicity of the Recipe

It’s funny, I see so many recipes, paleo and otherwise, that have long ingredient lists. If you make these amazing muffins you’ll understand that it doesn’t take many ingredients on my end, and much time on yours, to create a flavorful healthy recipe!

Recipe Details

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 muffins

Equipment Needed

• Food Processor
• Paper Liners
• Muffin Cups

Ingredients

Muffins

• 5 large eggs
• ⅓ cup canned pumpkin puree
• ⅓ cup coconut sugar
• ¼ cup coconut flour
• ⅛ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon pumpkin pie spice

Topping

• ⅓ cup palm shortening
• ⅓ cup coconut sugar
• 2 tablespoons coconut flour
• 2 tablespoons ground cinnamon

Instructions

1. In a food processor, combine eggs, pumpkin, and coconut sugar
2. Pulse in coconut flour, salt, baking soda, and pumpkin pie spice until well combined
3. Divide batter between 8 paper lined muffin cups
4. Rinse out food processor
5. In a food processor, combine shortening and coconut sugar
6. Pulse in coconut flour and cinnamon
7. Sprinkle topping over cupcake batter
8. Bake at 350°F for 20-25 minutes
9. Cool 1 hour
10. Serve

Storage and Shelf Life

Since this Nut-Free Pumpkin Crumb Muffins recipe is made of coconut flour, proper storage is a good idea. I leave these out to cool overnight, then wrap them in a paper towel and zip them into a plastic bag and place them in the fridge. When I don’t want to go the plastic bag route, I store them in the fridge in a sealed pyrex container. Either way, they’ll keep for around 4 days.

Nutritional Benefits

This is a healthy low-carb muffin recipe. Typical muffin recipes are made of wheat flour which is higher in carbohydrates than coconut flour, and often contain 1-2 cups of white sugar. If you are looking for low-carb recipes that are also high in fat, or LCHF recipes, check out my Keto Diet page.

Other Nut-Free Paleo Recipes

• Pumpkin Chocolate Chip Cookies
• Paleo Vanilla Birthday Cake
• Paleo Carrot Cake