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Gluten Free Pumpkin Streusel Muffins

Indulge in the ultimate fall treat with these Gluten Free Pumpkin Streusel Muffins. Moist and pumpkin-packed, every bite is bursting with warm pumpkin spice and a crunchy, buttery cinnamon-pecan topping. Finished with a drizzle of sweet maple icing, these paleo pumpkin muffins are pure comfort food perfection.
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Why you'll love these gluten free pumpkin muffins

  • Nutrient-rich: Made with ancient einkorn flour, these muffins bring extra protein, vitamins, and minerals to every bite.

  • Texturally amazing: Soft, tender pumpkin muffins topped with a buttery, crunchy streusel—perfect with coffee, tea, or as a cozy fall snack.

  • Bakes up beautifully: Golden, domed tops with a sweet crumbly topping and moist, spiced centers that capture that homemade fall charm.

Gluten free/paleo Pumpkin muffins on a cooling rack

Are you ready for a new family favorite muffin recipe? These Paleo pumpkin streusel muffins are about to steal the show! They are perfectly moist, packed full of pumpkin flavor, topped with a golden-brown cinnamon pecan streusel topping and a simple maple icing. These pumpkin streusel muffins are one of my absolute fall favorites. I love the different textures that compliment this muffin. The soft moist tender muffin is a lovely contrast to the crunchy sweet cinnamon sugar pecan topping. These muffins use an entire can of pumpkin, so you don’t have to worry about waste, and they bake up perfectly every time. I’ve made these muffins over a dozen times, and they are always a hit!

Paleo baking can be tricky as it usually uses several paleo flour mixes in order to get the right texture. This can feel unnecessary and frustrating, but it’s definitely key to getting the right texture for these muffins (and most paleo baking in general). These muffins sort of came about by accident. I was attempting to make Paleo pumpkin muffins with almond flour but soon realized I had grabbed my bag of Bobs Redmill paleo mix. The result was a tender fluffy moist muffin that you couldn’t even tell was paleo. If you have ever used pastry flour or cake flour to bake with you know it has a lower protein content (less gluten) and is ideal for making muffins, cakes, cookies etc. Paleo baking is a lot like this in the sense you have to use different paleo flours to yield just the right texture since there is no gluten when eating paleo. Baking is without a doubt a science and I’d be lying if I told you most recipes take a minimum of 3 tries to get it even close to perfect, but once you hit the “sweet spot” of baking there is no stopping you!

I highly recommend getting a bag of Bobs Redmill paleo flour mix (you will also need it for this recipe) It is a great blend of flours and especially helpful for those just starting to bake paleo as I find it can be a very good 1:1 replacement for regular flour. Outfitting your pantry with certain paleo flours such as almond, coconut, cassava etc. will feel like it’s a lot in the beginning, but if you’re new to paleo baking you will use these again and again!

Close up of paleo pumpkin streusel muffin with maple glaze.

Storing/Freezing Paleo Pumpkin Muffins

You can store these in the fridge for up to 3 days or freeze them in an airtight container for up to 3 months. Defrost in fridge after pulling out of freezer.

Variations/Substitutions

You can definitely change these up by using pumpkin seeds in the streusel topping or adding chocolate chips. My favorite variation is doing a rendition of the famous Starbucks pumpkin cream cheese muffins and filling them with dairy free cream cheese. Kite hill has a fantastic dairy free cream cheese, and they may even make an already sweetened version to save you time. 

Paleo Pumpkin Streusel Muffins

If you love pumpkin and fall desserts check out these fan favorites!

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Gluten free pumpkin streusel muffins

Gluten free Pumpkin Streusel Muffins

tinhateats
Indulge in the ultimate fall treat: these moist, pumpkin-packed muffins. Every bite is a burst of autumnal flavor, thanks to the irresistible combination of warm pumpkin spice and a buttery, cinnamon-pecan streusel. Topped off with a drizzle of sweet maple icing, these muffins are pure comfort food perfection.
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Prep Time 10 minutes
Cook Time 2 hours 22 minutes
Total Time 32 minutes
Course Baking, Breakfast, Snack
Servings 12 muffins

Equipment

  • Muffin tin and liners
  • mixing bowl
  • whisk or hand blender

Ingredients
  

Muffin

  • 1 3/4 cup Paleo flour mix Bobs redmill
  • 3/4 cup Cassava flour
  • 3/4 cup Coconut sugar
  • 1/4 cup Coconut milk
  • 1 can Pumpkin (15 oz can) Do not use pumpkin pie mix
  • 1/4 cup Coconut oil Melted
  • 3 eggs
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1 tsp Baking powder

Streusel Topping

  • 1/4 cup Coconut sugar
  • 1/4 cup Chopped pecans
  • 1/4 cup Almond flour
  • 1 tsp Cinnamon
  • 2-3 tbsp Butter or Ghee (cold)

Maple Glaze (optional)

  • 1/4 cup Coconut butter (not oil)
  • 1 tbsp Maple syrup
  • 2-3 tbsp Coconut milk
  • 1/8 tsp Vanilla extract
  • 1/8 tsp Orange zest

Instructions
 

Muffin

  • Preheat oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with liners. Set aside.
  • In a large bowl add your dry ingredients and mix until well incorporated. Now add your wet ingredients and mix until well incorporated. The consistency will resemble cake batter.
  • Evenly distribute batter among the 12-cup muffin tins. This recipes yields 12 muffins filled just below the liner.
  • Sprinkle streusel topping over top of muffins (see recipe below). Bake at 350 degrees for 22 minutes. Streusel topping should be golden brown and a toothpick inserted should come out clean.
  • Once muffins are out of the oven and have cooled, drizzle with maple glaze (see recipe below)

Streusel Topping

  • Combine chopped pecans, coconut sugar, almond flour, cinnamon and slightly chilled butter or ghee. Start with 2 tbsp butter/ghee and use a fork to combine together until crumbly. If mixture is too dry, add another tbsp butter/ghee.

Maple Glaze

  • In a cup or bowl add your coconut butter and maple syrup. Heat in microwave for 15-20 seconds until just bubbling. Use a spoon to mix together, which will form a paste like consistency. Add coconut milk 1tbsp at a time to thin out until desired consistency.
  • Drizzle over muffins with a spoon or use piping bag.
Keyword gluten free pumpkin streusel muffins, healthy gluten free pumpkin muffins, paleo pumpkin muffins
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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