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Pumpkin Cinnamon Streusel Muffins (Flourless)
Shivangi Rao
By Shivangi Rao
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Course
Breads, Breakfast, Dessert
Servings
12
muffins
Ingredients
1x
2x
3x
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
Instructions
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!
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@raodyrecipes
if you like it!