Healthy grain-free and gluten-free pumpkin muffins are moist and easy to make. The streusel topping takes them to the next level.

I just LOVE muffins on the weekend for breakfast. Maybe with a smoothie or a fried egg, these gluten-free pumpkin muffins are the perfect healthier treat.
It’s taken me a really long time to be able to confidently develop healthy and gluten-free muffin recipes. They easily fall flat, get dry, or just kind of stay gloopy in the oven.

BUT, I’ve found the perfect ration of great, gluten & grain-free muffins and these pumpkin babies are no exception. I also love that these come together in one bowl. There’s nothing worse than coming across a great healthy recipe that uses 5 million ingredients and kitchen tools.

So, what’s in these gluten-free pumpkin muffins?
- Coconut sugar – my favorite healthier sweetener because it is dry and doesn’t add excess moisture that’s not needed. It also tastes like brown sugar.
- Coconut oil – this is our fat. All baked goods need fat and coconut oil is great because it’s dairy-free!
- Almond butter – this is also used as fat, but I love it because it adds a bit of protein.
- Eggs – eggs bind, add moisture, and help the muffins to rise in the oven.
- Pumpkin – pumpkin muffins, duh 🙂
- Almond flour – this is our flour base for the recipe. I love blanched, fine almond flour because it acts most like all-purpose.
- Coconut flour – coconut flour also is a flour base, but it helps give the muffins stability by binding them.
- Baking powder & soda – leavening agents!
- Pumpkin pie spice – pumpkin muffins, duh 🙂
- Vanilla & sea salt – flavor!
- Delicious strudel topping – coconut oil, almond flour, coconut sugar & pecans – YUM!

How do you make this recipe?
Like I said earlier, what I like best about this recipe is that it’s made in one bowl. You don’t have to do anything differently for these gluten-free pumpkin muffins, they’re just like the muffins you ad growing up!
You start by whisking together and combining the wet ingredients, and then you fold in the dry! It’s really easy.
Then, you scoop the batter into muffin tins, bake for a bit, sprinkle on the streusel, bake a bit more & voila! Perfect, healthy muffins!

Love gluten-free baking? Check out my gluten-free pie crust or cashew cookie bars!
PrintGluten-Free Pumpkin Muffins with Streusel Topping
Healthy grain-free and gluten-free pumpkin muffins are moist and easy to make. The streusel topping takes them to the next level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: about 8 muffins 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the muffins:
- 3/4 cup coconut sugar
- 1/4 cup + 2 Tbsp. melted coconut oil
- 1/4 cup + 2 Tbsp. almond butter (or nut butter of your choice)
- 3 eggs, beaten
- 1 and 1/2 cups pumpkin puree
- 1 and 1/2 tsp. vanilla extract
- 1/2 cup + 1 Tbsp. almond flour
- 1/4 cup+ 2 Tbsp. coconut flour
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 and 1/2 tsp. pumpkin pie spice
- 1 pinch sea salt
For the crumble:
- 3/4 cup chopped pecans
- 3 Tbsp. almond flour
- 1 and 1/2 Tbsp. coconut sugar
- 1 and 1/2 Tbsp. coconut oil
Instructions
- Preheat the oven to 350F.
- Mix together the coconut sugar, coconut oil, almond butter, beaten eggs, pumpkin, and vanilla extract well.
- Stir in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Incorporate well.
- Pour the batter evenly between lined muffin tins.
- Slide the muffin tin in the oven and set the timer for 10 minutes.
- Mix together the crumble ingredients and one the muffins have baked for 10 minutes, sprinkle over the tops of the muffins.
- Return the muffins to the oven and cook for 15-20 minutes, or until the muffins spring back a bit when touched.
- Cool in the muffin tins for at leat 15 minutes before removing and cooling further or eating.
Nutrition
- Serving Size: 1 muffin
- Calories: 249
- Sugar: 21 g
- Sodium: 227 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: pumpkin, pumpkin muffin, healthy
How can I get the nutritional info on your recipes?
For this recipe and most, it can be found on the recipe card.
I love cupcakes…these are so cute. Btw are they healthy when someone is on a diet?