Paleo Pumpkin Muffins With Almond Butter & Nut Streusel Topping {Gluten-Free, Clean Eating, Dairy-Free}

Paleo Pumpkin Muffins With Almond Butter

5 from 4 reviews

These Paleo 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.


For the Muffins

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/4 cup pure maple syrup
  • 1 egg
  • 2 Tbsp coconut flour
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt

For the Nut Streusel

  • 1/3 cup pecans, chopped
  • 1/3 cup walnuts, chopped
  • 1/4 cup unsweetened shredded coconut
  • 2 Tbsp coconut sugar
  • 2 Tbsp coconut oil
  • 1 tsp cinnamon

For the Glaze

  • 2 Tbsp almond butter
  • 1-2 Tbsp pure maple syrup
  • 1 Tbsp milk (I used unsweetened almond milk)


For the Muffins

  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a large bowl and mix well (see notes)
  3. Divide into 10-12 well greased muffin tins

For the Streusel Topping

  1. Combine all ingredients together until a crumbly mixture is formed
  2. Divide evenly onto tops of unbaked muffins
  3. Bake 12-15 minutes or until toothpick comes out clean
  4. Allow to cool

For the Glaze

  1. 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).

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