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These Paleo Pumpkin Crunch Muffins are perfect for healthy holiday baking!

Paleo Pumpkin Crunch Muffins


  • Author: Kelsey

Ingredients

Scale

Muffins:

  • 2 cups pumpkin puree
  • 4 eggs
  • 1/2 cup cashew butter or almond butter
  • 3 tablespoons melted ghee or coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/4 cup + 2 tablespoons almond flour
  • 2 tablespoons arrowroot powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (look for gluten free to make paleo)
  • pinch of sea salt

Topping:

  • ¼ cup chopped pecans
  • ¼ cup chopped walnuts
  • 1 tablespoon almond flour
  • 1 teaspoon flax meal
  • 1 tablespoon coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons melted ghee or coconut oil
  • 1 teaspoon water

Instructions

  • Preheat your oven to 350 degrees. Combine your pumpkin, eggs, and nut butter, ghee, maple syrup and vanilla in a bowl and whisk to combine.
  • Once all of your ingredients are combined, add in your coconut flour, almond flour, arrowroot powder, pumpkin pie spice, cinnamon, baking soda, baking powder and sea salt and mix well.
  • Pour your batter into muffin tins either sprayed with oil spray or lined with cupcake liners.
  • In a small bowl combine all topping ingredients and stir until everything is consistent.  Scoop a little bit of the topping onto each muffin and place in your preheated oven.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean.