Extra Fluffy Almond Flour Pumpkin Muffins with Streusel

Tired of dense, flat muffins with disappointing flavor? I've learned many tricks for baking with almond flour so you can now enjoy light, fluffy, and perfectly spiced almond flour pumpkin muffins! This easy, gluten-free grab-and-go breakfast or snack is made in only 5 minutes and includes a sweet, nutty streusel crumble on top!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.

Step 2

For the streusel, in a small bowl combine all the ingredients. The mixture will be loose at first, but by the time you're ready to drop of the muffin tops, the butter cools and solidifies to crumble on top.

Step 3

Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 4-5 more times, or until the paper towels soaks up less moisture. This reduces extra moisture, making a fluffier muffin.

Step 4

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, and vanilla until well combined.

Step 5

Stir in the almond flour, cornstarch pumpkin pie spice, baking powder, and salt.

Step 6

Divide into the prepared muffin tins, filling ⅔ full. Sprinkle tops with the streusel.

Step 7

Bake on the middle rack for 26-30 minutes, or until the tops are set and a toothpick inserted in the middle comes out clean (be sure to check under the streusel). Tip: It's better to error on the side of slightly over baking with almond flour to make sure all the moisture has evaporated.

Step 8

Cool in muffin tins for 5 minutes before transferring to a wire rack.

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