Pumpkin Muffins with Nut Streusel Topping

Pumpkin Muffin

Happy Monday!  I hope you all had a fabulous weekend.  We had PERFECT weather here in Utah over the weekend.  It was the high 70’s and low 80’s all weekend long with plenty of sunshine.  I ran a 5k Saturday morning, and I couldn’t have asked for better weather.  I am a fair weather runner, meaning I refuse to run outside in anything but perfect running weather.  It hasn’t always been that way.  I used to run all-the-time, even with snow on the ground…but I have gotten older and wiser, and therefore much pickier about my running weather.  Anyways, the race was fabulous (even though I started a few minutes late – because I couldn’t get myself out of bed 5 minutes earlier :).  It always feel good to workout outside.  Over the rest of the weekend we got to go to a fun Fall Festival as a family, finally found new beds for the kids, and spent a relaxing Sunday at church and watching football.  How was your weekend?

Pumpkin Muffin4

Anyways, as the weather starts to cool down, leaves start to change colors (only in the mountains right now), and football season gets into full swing, I think of two things…I am actually looking forward to wearing my hoodies again (but no snow please), and I want everything I eat to have pumpkin in it (is that too much to ask?).  Fall flavors and smells make the thoughts of cold weather and snow a little more bearable…honestly, if we skipped winter all together I would not complain one bit :).


I obviously can’t stop winter from coming (trust me if I could I would), but I can eat A LOT of pumpkin to help me forget that I live in Utah where it snows all winter long, and these Pumpkin Muffins with Nut Streusel Topping are the perfect way to drown my winter woes, and help me enjoy the beautiful fall season.  They are big, fluffy, moist and bursting with pumpkin flavor, no one would ever guess that they are healthy, gluten free, grain free, and paleo approved.  The almond butter glaze is optional, but I can’t think of any good reason to leave it off of these muffins.  It makes them taste like you are eating dessert for breakfast, and let’s be honest…if it was socially acceptable and didn’t negatively affect your waistline who wouldn’t eat dessert for breakfast – daily?  Luckily, for all of us, muffins are totally socially acceptable for breakfast, and these will NOT be negatively affecting your waistline – – so eat up and enjoy.  I know I will!

Pumpkin Muffin

Pumpkin Muffins with Nut Streusel Topping
Serves 10
Write a review
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
For the Muffins
  1. 1/2 cup pumpkin puree
  2. 1/2 cup almond butter
  3. 1/4 cup pure maple syrup
  4. 1 egg
  5. 2 Tbsp coconut flour
  6. 1 1/2 tsp pumpkin pie spice
  7. 1 tsp vanilla
  8. 1 tsp baking powder
  9. 1/2 tsp salt
For the Nut Streusel
  1. 1/3 cup pecans, chopped
  2. 1/3 cup walnuts, chopped
  3. 1/4 cup unsweetened shredded coconut
  4. 2 Tbsp coconut sugar
  5. 2 Tbsp coconut oil
  6. 1 tsp cinnamon
For the Glaze
  1. 2 Tbsp almond butter
  2. 1-2 Tbsp pure maple syrup
  3. 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
  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
  1. 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).
Nutrition Information (calculated for 10 servings)
  1. Calories: 180 Fat: 16 grams Carbs: 8 grams Protein: 5 grams
Pumpkin Muffin

15 thoughts on “Pumpkin Muffins with Nut Streusel Topping

  1. Pingback: Pumpkin Round-Up

  2. Thank you for this recipe. The flavor, unadorned, is delicious…but, I think perhaps there is an error in the ingredients. I am going to try it again using double the coconut flour in the ingredient list because they came out really mushy, even after 25 minutes in the oven (toothpick just would not come out clean!) My whole family agreed, though, that the flavor was perfection!

    • Oh no, I am so sorry. I actually just made a batch of these for Saturday morning breakfast, so the recipe is fresh in my mind, and they turned out great for us. The only thing I can think of is the consistency of your almond butter might be the cause of the mushy muffins. Almond butter is not created equal, just like natural peanut butter is not created equal. I agree with you, add a little bit more coconut flour, starting with 1 Tbsp at a time until the batter reaches a cake-like batter consistency. I will add a note to the recipe. Thanks for letting me know. I really appreciate the feedback, and I am sorry that they didn’t turn out for you 🙁

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  4. Delicious flavor but the same thing also happened to me – 20 minutes in the oven and still were not muffin texture. I should have read more carefully on your added note. Will try again:)

    • Oh no, I am so sorry. I make these muffin all the time, so I promise when they are not mushy they are fabulous – – that dang almond butter :(.

      • They were not wasted! I gobbled them up anyway and they were delicious even with being slightly mushy! I think with just a tad more flour they will be perfect!! Thank you for a great site with great recipes that are healthy!

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