Paleo Pumpkin Muffins With Cinnamon Streusel Recipes

PALEO PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
• Whisk the coconut sugar, tapioca flour, almond flour, and cinnamon together in a medium bowl. Add the ghee, and mix everything together with a fork until crumbs form (don't over-mix). Set the streusel aside so it can harden slightly.
• In a large bowl, whisk the cassava flour, almond flour, tapioca flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger together. Fold in the eggs, ghee, pumpkin, maple syrup, and vanilla extract, and stir until combined.
• Transfer the batter to the prepared muffin tin, filling each slot about ⅔ full. Slightly flatten the batter of each muffin if necessary. Using your fingers, crumble the streusel evenly on top of the muffins. Lightly press the streusel into the muffins so it sticks.
• Bake the muffins for 20-22 minutes, or until a toothpick comes out clean.
• Combine the powdered sugar, maple syrup and coconut milk in a small bowl. Let the muffins cool for 10-15 minutes prior to adding the glaze.

PALEO PUMPKIN MUFFINS WITH CINNAMON STREUSEL

Steps:

• In a medium bowl, use a pastry blender or fork to combine the cold butter or ghee (or coconut oil) with the almond flour, sugar, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.
• Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
• In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, maple syrup, coconut milk, and vanilla, until very smooth and well combined
• In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
• Fill the liners 3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
• Top each muffin generously with the chilled streusel, then bake in the preheated oven for 22 minutes or until they rise and a toothpick inserted near the center of one comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• If making the icing, stir together all ingredients in a small bowl until very smooth. You might need more or less sugar to get a "drizzle" consistency. Drizzle icing over completely cooled muffins before serving. Enjoy!

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

PALEO PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Heat the oven to 350°. Line 2 12-cup muffin pans with muffin cups.
• Make the streusel: In a medium bowl, blend together the coconut sugar, chopped pumpkin seeds, coconut oil, 2 teaspoons coconut flour and ½ teaspoon cinnamon, until the mixture is like crumbly, coarse sand. Set aside.
• Make the muffins: In a large bowl, whisk together 1 cup coconut flour (sifted after measuring), arrowroot, 5 teaspoons cinnamon, ginger, salt, baking soda, cream of tartar, nutmeg and allspice.
• In a medium bowl, whisk together the eggs, pumpkin puree, maple syrup and vanilla extract until completely blended.
• Stir the wet ingredients into the dry ingredients until full combined. The batter will be somewhat thick but pourable.
• Use a 1/4 cup ice cream/cookie scoop or measuring cup to portion out the batter into the muffin pans.
• Sprinkle the reserved streusel topping over the muffins. Don't completely cover the muffins - you want the steam to be able to escape to help them rise.
• Place in the oven and bake for 18-20 minutes, swapping and rotating the pans halfway through, until a toothpick inserted in the center of one comes out clean (it might have some of the topping stuck to it but that's fine).Let cool completely on a cooling rack.