These Grain-Free pumpkin muffins with almond butter and nut streusel topping are big, fluffy, moist, and bursting with pumpkin flavor. No one will believe that they are healthy, gluten-free, grain-free, and Paleo-friendly.
Happy Monday! I hope you all had a fabulous weekend. We had PERFECT weather here in Utah over the weekend. It was the high 70’s and low 80’s all weekend long with plenty of sunshine.
I went on a long walk with my mom at the park while my children played on the playground. It was such beautiful, perfect weather. Then my girls and I went to “The Wizard of Oz” at our local theater and enjoy a fantastic performance. How was your weekend?
Anyway, as the weather starts to cool down, leaves start to change colors (only in the mountains right now), and the football season gets into full swing, I think of two things…I am actually looking forward to wearing my hoodies again (but no snow please), and I want everything I eat to have pumpkin in it (is that too much to ask?).
Fall flavors and smells make the thoughts of cold weather and snow a little more bearable…honestly, if we skipped winter all together I would not complain one bit :).
I obviously can’t stop winter from coming (trust me if I could I would), but I can eat A LOT of pumpkin to help me forget that I live in Utah where it snows all winter long, and these muffins are the perfect way to drown my winter woes and help me enjoy the beautiful fall season.
The almond butter glaze is optional, but I can’t think of any good reason to leave it off of these Pumpkin Muffins. It makes them taste like you are eating dessert for breakfast, and let’s be honest…if it was socially acceptable and didn’t negatively affect your waistline who wouldn’t eat dessert for breakfast – daily?
Luckily, for all of us, these Muffins are totally socially acceptable for breakfast, and these will NOT be negatively affecting your waistline – – so eat up and enjoy. I know I will!
While you are here, you should check out my Paleo Pumpkin Muffins with Almond Flour for a similar but really totally different type of muffin. I would love to know how your weekend was and if you like this recipe. Please comment below!
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These Grain-Free Pumpkin Muffins with almond butter and nut streusel topping are big, fluffy, moist, and bursting with pumpkin flavor. No one will believe that they are healthy, gluten-free, grain-free, and Paleo friendly.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 10 1x
- Category: Breakfast
- Cuisine: American
For the Muffins
For the Nut Streusel
For the Glaze
- 2 Tbsp almond butter
- 1–2 Tbsp pure maple syrup
- 1 Tbsp milk (I used unsweetened almond milk)
For the Muffins
- Preheat oven to 350 degrees
- Combine all ingredients in a large bowl and mix well (see notes)
- Divide into 10-12 well greased muffin tins
For the Streusel Topping
- Combine all ingredients together until a crumbly mixture is formed
- Divide evenly onto tops of unbaked muffins
- Bake 12-15 minutes or until toothpick comes out clean
- Allow to cool
For the Glaze
- Mix all ingredients together and drizzle over muffins
Not all almond butter is created equal, if your batter is runny and not a cake-like batter consistency, add 1 Tbsp coconut flour at a time until that consistency is reached (be careful with adding too much coconut flour) – 2 Tbsp was the perfect amount for the almond butter I used (Kirkland Brand).
Keywords: Paleo, Pumpkin, Muffins, Nut Streusel, Grain-Free