These coffee cake muffins are the most delicious soft texture with a yummy crumble topping! They're paleo, gluten-free, dairy-free, refined sugar free, and make for the perfect breakfast or snack!
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- vanilla extract
- eggs
- coconut oil
- coconut sugar
- almond flour
- cinnamon
- baking powder
- nutmeg
See recipe card for quantities.
Storage
Store in the fridge for up to 5 days.
Paleo Coffee Cake Muffins
These coffee cake muffins are paleo, gluten-free, dairy-free, refined sugar free, and absolutely delicious!
Ingredients
For the muffins:
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoon coconut oil melted
- ⅓ cup coconut sugar
- 2 cups almond flour
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon paleo-friendly baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
For the crumb topping:
- ½ cup almond flour
- ⅓ cup coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoon coconut oil melted
- 2 tablespoon coconut oil softened
Instructions
- Preheat oven to 350°F and line 12 muffin tins with cupcake or silicone liners. In a large bowl, mix together the wet ingredients for the muffins. Add in the dry ingredients until well combined.
- In a separate bowl, begin mixing the crumb topping ingredients. Use your hands to get the crumb topping to a crumbly texture!
- Scoop the muffin batter evenly into the muffin liners. Using a spoon or your hands, sprinkle the crumb topping evenly over the tops of the muffins. Bake for 17-18 min. Let cool and enjoy!
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