Paleo Coffee Cake Muffins

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!

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Servings: 12 muffins

Course: Breakfast, Muffin, Snack

Cuisine: American

Ingredients Method

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

Method

 

1. 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.
2. In a separate bowl, begin mixing the crumb topping ingredients. Use your hands to get the crumb topping to a crumbly texture!
3. 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!