Paleo Pumpkin Streusel Muffins 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 STREUSEL MUFFINS

Steps:

• Preheat oven to 350.
• Line a muffin tin with liners or grease the inside of the pan well so that the muffins do not stick, and set aside.
• 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.
• In a medium bowl, whisk together the dry ingredients (almond flour, pumpkin pie spice, baking soda, baking powder, and sea salt).
• In another bowl, whisk together the wet ingredients (pumpkin puree, eggs, honey, and vanilla extract).
• Pour the wet ingredients into the bowl with the dry ingredients. Mix together until incorporated, but do not overmix.
• Divide the batter among 10-12 of the muffin liners (depends how big you want to make the muffins).
• Scoop the crumble mixture onto each muffin.
• Bake for 25-29 minutes, or until a toothpick comes out clean.

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!