Pumpkin Spice Muffins with Crumble Topping


Hooray! Just in case you were feeling like you weren’t getting enough pumpkin spice goodness into your life I have another gourd-ious recipe for you (har har). OK, but in all seriousness pumpkin muffins are a paleo classic, and the crumble topping is irresistible. These fluffy delights are also my fall-time gift-basket go-to and are a major hit with everyone who sinks their teeth into them. Not too sweet, the perfect consistency, and packed with immune-boosting benefits of pumpkin, clove, cinnamon, ginger, and nutmeg, these awesome muffins are the perfect seasonal treat, especially when they’re fresh out of the oven and dripping in melted grass-fed butter...mmmm…

Recipe: Pumpkin Pie Power Balls

Recipe: Pumpkin Pie Smoothie



The muffins…

  • 3 eggs
  • ½ cup pumpkin puree
  • ½ cup almond butter
  • ¼ cup coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp clove
  • ½ tsp nutmeg
  • ¼ tsp sea salt

The crumble topping…

  • ½ cup pecans or walnuts
  • ½ cup pumpkin seeds
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil or grass-fed butter, melted
  • a punch of sea salt


  1. Preheat the oven to 350F and line a muffin try with 7 paper muffins cups.
  2. In a food processor or by hand, combine pumpkin puree, almond butter, coconut oil, maple syrup, and vanilla until fully integrated and smooth.
  3. In a separate bowl, combine almond flour, coconut flour, baking soda, baking powder, sea salt and spices.
  4. Slowly add dry ingredients to wet by pulsing the mixture in via the food processor, or by hand with a spoon, fork or spatula. Make sure the wet and dry ingredients are fully combined. The batter should be light and fluffy, not runny or overly stiff.
  5. Spoon the batter evenly into the 7 muffin cups, and smooth down the top with your fingers or a spoon.
  6. At this point resist the urge to clean the food processor or mixing bowl, leaving the remnants of the muffin batter for the crumble topping.
  7. In that same food processor (or bowl), pulse together the pecans, pumpkin seeds, sea salt, remaining maple syrup and remaining coconut oil until just combined. If you’d like, you can add some extra almond or coconut flour, or even some coconut sugar for an even more crumbly topping!
  8. Evenly top the 7 muffins with the crumble, pressing it in slightly and very gently into the batter so that it sticks.
  9. Bake for about 25 minutes until the center is cooked all the way through.
  10. Remove from the oven, let cool for a few minutes in the tray, then either transfer to a wired rack, or enjoy your muffins nice and warm.