Pumpkin Cinnamon Streusel Muffins (Flourless)

Pumpkin Cinnamon Streusel Muffins (Flourless)

Shivangi Rao
By Shivangi Rao
Course Breads, Breakfast, Dessert
Servings 12 muffins


Ingredients for muffins:

  • 1/2 cup pumpkin purée sweet potato purée works great too!
  • 1 cup almond butter
  • 1/3 cup maple syrup or honey
  • 2 eggs
  • 1 tbsp pumpkin pie spice or 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg
  • 1/2 tsp baking soda gluten free and aluminum free
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Ingredients for cinnamon streusel: adapted from paleo running momma’s streusel recipe:

  • 1 cup almond flour
  • 1/4 cup chilled and solid coconut oil
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp ground cardamom optional
  • 1/8 tsp salt


  • Preheat oven to 350 degrees F
  • Line a muffin tin with parchment paper
  • Mix all streusel recipes together using a fork until a crumbly texture is created. Place in the fridge until ready to bake muffins.
  • Mix all muffin ingredients together in a mixing bowl.
  • Pour batter into muffin cups (3/4 of the way)
  • Remove streusel from the fridge and use clean fingers or a spoon to place on top of muffins.
  • Bake in the oven for 25-30 minutes or until muffins are cooked through and streusel is slightly golden brown on top.
  • Remove and let cool. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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