Paleo Pumpkin Muffins

These healthy paleo pumpkin muffins are perfectly tender and moist with the most delicious crumb topping. You’d never know they’re actually paleo, gluten free, and grain free! They’re easy to make, so they’re perfect for fall baking that tastes and feels oh so good.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325º. Line a muffin tin with parchment paper liners and set aside.

Step 2

Combine the crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.

Step 3

In a large bowl, combine flours, tapioca, salt, coconut sugar, cinnamon, pumpkin pie spice, and baking soda and whisk until well combined and no lumps remain. Add in remaining muffin ingredients, and mix with a spatula until well combined.

Step 4

Spoon into prepared muffin tin until almost entirely full, rounding at the top. I use a disher for this purpose. Top each muffin with the crumb mixture, about a teaspoon over each muffin.

Step 5

Bake at 325 F in the middle rack for 23-25 minutes, or until a toothpick inserted in the center comes out clean AND the surface of the muffin springs back when touched. Remove and let cool slightly, then transfer to a wire cooling rack to cool completely.

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