Healthy Pumpkin Muffins Recipe with Cinnamon Crumble
Healthy and simple pumpkin muffin with a cinnamon crumble topping. Gluten-free, dairy-free, refined sugar-free, and paleo-approved!
Ingredients
Cinnamon Crumble
- ½ cup almond flour
- ⅓ cup coconut sugar
- 1 tablespoon cinnamon
- ¼ cup solid coconut oil
Muffins
- ½ cup coconut flour
- ¼ cup almond flour
- ½ tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- 4 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
Instructions
CINNAMON CRUMBLE
- Mix all the dry ingredients together in a small bowl.
- Using a fork, smash the solid coconut oil into the dry ingredients until well mixed.
MUFFINS
- Preheat the oven to 375 degrees.
- Add all ingredients into a large mixing bowl and whisk together until well combined.
- Line a muffin tin with parchment paper muffin liners.
- Fill the muffin liners almost to the top with the batter. (Leave a little room for the cinnamon crumble.)
- Sprinkle the cinnamon crumble on top of the batter.
- Bake in a preheated oven for 25 minutes or until a toothpick comes out clean.
Notes
If your coconut oil is melted, place 1/4 cup in the freezer before making the crumble.
Place the cinnamon crumble in the freezer while making the muffins to keep the coconut oil from melting.
Nutrition
Serving: 12oz
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I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.