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.
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).