These fluffy gluten-free Almond Flour Pumpkin Muffins are topped with a crunchy Maple Pecan streusel. Sweetened with coconut sugar and maple syrup, these pumpkin spice streusel muffins are a breakfast treat!
When there's a nip in the air on fall mornings, nothing beats a warm mug of coffee and a fresh-from-the-oven pumpkin muffin to start the day off right!
If you're looking for a reliable recipe for pumpkin muffins with streusel topping, may I suggest this one? And if you like two-bite pumpkin muffins, I've converted this recipe to make mini ones in this recipe for Mini Chocolate Chip Pumpkin Muffins.
❤️ Why you'll love this recipe
- Sweet and pumpkin-spicy! These almond flour pumpkin muffins are topped with a maple pecan streusel topping, giving them just the right amount of sweet crunchiness to contrast with a tender fluffy muffin!
- All the cozy fall aromas! Your kitchen will smell amazing as those warm pumpkin spices waft from the oven. If you love those cozy fall aromas, make a quick batch of this Homemade Simmering Fall Potpourri to get you in an autumn mood while you bake!
- An easy recipe: No mixer needed, just bowls, a whisk, a spatula and a muffin tin!
- Nutritious: A wholesome, healthy muffin sweetened with coconut sugar and a touch of maple syrup!
🛒 Ingredients and substitutions for the BEST gluten-free pumpkin muffins!
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.
- almond flour: finely ground almond flour is readily available in grocery stores or online. It's made from blanched almonds. It gives muffins and baked goods a fluffy texture.
- tapioca flour: also called tapioca starch. It helps to give structure to the muffins. This combination of almond flour and tapioca makes the best muffins and coffee cakes. I use it in many recipes, like Gluten-free Sunshine Muffins, Grain-free Blueberry Banana Bread, and more. If you use almond flour without it, you would have to increase the number of eggs to help the muffins rise.
- pumpkin: use pure pumpkin purée, either canned or your own homemade pumpkin puré, not pumpkin pie filling. The two are often sold side-by-side on grocery store shelves, so check the label.
- sugar: For the best flavour use either coconut sugar or brown sugar.
- eggs: This recipe needs eggs to provide structure and leavening. If you need a pumpkin muffin recipe without eggs, I'd suggest you google "vegan pumpkin muffins".
- oil: melted coconut oil or melted butter.
- spices: I use my homemade pumpkin spice mix. I've included the recipe for it below. It's great to have a small jar of it pre-made for all your fall pumpkin recipes.
- streusel topping: made with almond flour, coconut sugar or brown sugar, pecans, cinnamon and a little maple syrup to bind it all together. Delish!
Here's an overview of what you'll do to make a perfect batch of pumpkin streusel muffins. You'll find complete instructions in the recipe card at the end of this post.
After you've lined your muffin pan with parchment paper or culinary muffin liners and preheated the oven, whisk the dry ingredients together in a large bowl.
In a separate smaller bowl, whisk the eggs then combine with the rest of the wet ingredients.
Add the wet ingredients to the dry ingredients, stirring by hand until completely moistened.
Divide the batter evenly between 12 muffin cups and top with two teaspoonfuls of the maple pecan streusel topping. Bake until a toothpick comes out clean. Cool on a wire rack, but be sure to eat at least one while they're still warm!
🔁 Possible Variations
Mix-ins: Feel free to add ½ cup of mix-ins, like raisins or dried cranberries. Or you could add ½ cup of chopped pecans to the batter and omit the pecans from the streusel if you'd like.
Make dairy-free pumpkin muffins: use coconut oil instead of butter.
Make chocolate chip pumpkin muffins! Add ½ cup of dark chocolate chips to the batter and sprinkle a few extra on top before baking instead of adding the streusel.
For Paleo pumpkin muffins: use coconut oil instead of butter and coconut sugar instead of brown sugar.
👍🏼 Helpful Tips
It's always best to use the "spoon and level" method to measure almond flour. Scooping it straight from the bag can result in almond flour that is too packed.
An even more reliable way is to weigh it using a digital kitchen scale. Two cups of almond flour weigh 192 grams.
No, they'll be fine at room temperature for a few days if you store them in a covered container.
You could add ½ cup of chocolate chips if you'd like. However, I find that the streusel topping is sweet enough for me. You could always add the chocolate chips and omit the streusel.
While you can buy Pumpkin Spice Mix ready-made, it’s ridiculously easy to make your own and you can be sure that the spices you’re using are fresh. Mix the following spices, store them in a small jar, and label it.
To make your own Pumpkin Spice Mix, combine:
3 tablespoons cinnamon
2 tablespoons ground ginger
2 tablespoons ground nutmeg
1 ½ tablespoons ground allspice
1 ½ tablespoons ground cloves
Then you'll have it ready to make other pumpkin recipes, like these
Low-Carb Roasted Pumpkin Spice Pecans
Maple Nut Pumpkin Spice Granola
Creamy Pumpkin Pie Overnight Oats
Pumpkin Spice Bread
or my favourite Pumpkin Baked Oatmeal.
All are gluten-free recipes!
I've got you covered! See this helpful list of Smart Ideas for Leftover Pumpkin Purée.
You can also search "pumpkin" in the search bar for lots of ideas for using small amounts of pumpkin purée.
⏰ Storage Instructions
To store: Store at room temperature in a covered container for 3 - 4 days.
To freeze: Freeze for up to 3 months in an airtight container. You could also wrap these individually to pack in a daypack or lunch box for a healthy snack.
🗒 More gluten-free muffins and loaves
When you make these gluten-free pumpkin muffins, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox.
Almond Flour Pumpkin Muffins with Maple Pecan Streusel
Gluten-free Pumpkin Muffins
- 2 cups almond flour, finely ground
- ½ cup tapioca flour, also called tapioca starch
- 1 tablespoon pumpkin spice mix, see Notes
- 2 teaspoons baking powder, gluten-free
- ½ teaspoon sea salt or Kosher salt
- 2 large eggs, at room temperature
- ½ cup pumpkin purée, not pie filling
- ¾ cup coconut sugar, or brown sugar
- ¼ cup coconut oil, or butter, melted
- 1 teaspoon pure vanilla extract
Maple Pecan Streusel
- ¼ cup almond flour, finely ground
- 1 teaspoon ground cinnamon
- ½ cup pecans, finely chopped
- 1 pinch sea salt or Kosher salt
- 2 tablespoons coconut sugar, or brown sugar
- 1 tablespoon pure maple syrup
- Combine the streusel ingredients in a small bowl and set aside.
- Preheat oven to 350°F. LIne a 12 cup muffin tin with culinary or parchment paper liners.
- In a large bowl, measure and whisk the dry ingredients together: almond flour, tapioca flour, baking powder, pumpkin spice mix and salt.
- In a medium bowl, whisk the eggs, then add pumpkin purée, sugar, melted coconut oil or butter, and vanilla extract. Mix until well combined.
- Use a spatula or spoon to combine the wet ingredients with the dry ingredients, stirring just until combined.
- Use a spoon or a scoop to divide the batter evenly into the lined muffin cups.
- Top each muffin with 2 small spoonfuls of maple pecan streusel.
- Bake for 18 - 20 minutes or until toothpick inserted in the center of a muffin comes out clean. Let sit in the muffin pan for 5 - 10 minutes, then remove to a cooling rack to cool completely.
- 3 tablespoons cinnamon
- 2 tablespoons ground ginger
- 2 tablespoons ground nutmeg
- 1 ½ tablespoons ground allspice
- 1 ½ tablespoons ground cloves