These Paleo Pumpkin Chocolate Chip Muffins with Crumb Topping are grain-free, gluten-free, and delicious! Naturally sweetened, they make a great healthy treat and are perfect for fall and pumpkin season! The sweet and slightly crunchy paleo crumb topping compliments these muffins so well, the entire family will love them!
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Why you’ll love this recipe
- They make a quick and easy breakfast or snack: These muffins are great for on the go and busy school mornings! Simply grab one and reheat in the microwave (or not!) and enjoy!
- These pumpkin muffins are perfectly spiced: They have a great pumpkin spice flavor without being overwhelming. They are great for the entire family!
- They’re easy to make: This recipe comes together in no time with simple ingredients and only two bowls!
- Free from refined sugars: As with all of our recipes, these muffins are free from refined sugars which means I can feel good about indulging and serving them to my boys!
Ingredients Needed
- Blanched Almond Flour: Almond flour is my favorite ingredient to use in gluten free and grain free baked goods! Be sure to use blanched almond flour, meaning the skins are removed, for the best texture of these muffins.
- Tapioca Flour: I typically always add a little bit of tapioca flour to baked goods to give them that slightly crispy and chewy outside texture that is perfect for breads and cookies!
- Canned Pumpkin Puree: Make sure it’s not pumpkin pie filling!
- Coconut Sugar: A great refined sugar free option, using coconut sugar gives these muffins a great texture while remaining moist but not too moist.
- Chocolate Chips: I prefer to chop Hu Chocolate bars into chunks, or use Enjoy Life Foods mini chocolate chips and dark chocolate morsels.
For Paleo Crumble
The paleo crumble adds a delicious texture and sweet crunch to these pumpkin muffins!
- Pecans: Pecans can easily be swapped out for walnuts as well!
- Ghee: The ghee gives this crumble a delicious and buttery flavor.
How to make this recipe
- Mix dry ingredients: In a large bowl mix the almond flour, tapioca flour, pumpkin pie spice, salt and baking powder.
- Mix wet ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, coconut sugar, and vanilla.
- Combine the wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix together well.
- Fold in the chocolate chips. Set aside the muffin batter while you make a crumble to allow the tapioca flour to absorb more liquid before baking.
- Make the crumble: In a small bowl add all ingredients for the crumble and using the back of a fork or a pastry cutter, mix ingredients to form a crumble.
- Prepare the muffin pan: Prepare the muffin pan with liners.
- Divide the batter: Fill each muffin cup nearly all the way full, evenly dividing the batter between the 12 muffin liners.
- Top with crumble: Evenly divide the crumble between the 12 muffins and very gently press down into the batter.
- Bake the muffins: Bake at 350F for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool: Allow the muffins to cool in the pan for 5 minutes and then gently remove them from the pan and transfer to a cooling rack. Let them cool completely before storing!
- Enjoy!
Frequently Asked Questions (FAQ’s)
What’s the best way to store these muffins?
These muffins are best stored in an airtight container in the fridge for up to 4 days. I like to store them with a paper towel to absorb any moisture and prevent them from becoming too moist while storing.
Can I use almond meal?
No, I recommend sticking with unblanched almond flour for this recipe. Almond meal is simply ground almonds containing the skin. It is far more coarse than almond flour and will typically cause your baked goods to have a much different texture and be far more dense than almond flour.
Can I substitute another gluten free flour for the almond flour?
Unfortunately, most gluten free flours (such as almond flour, coconut flour, and tapioca flour) can NOT be substituted for one another on a one to one ratio. That being said, I never recommend substituting one gluten free flour for another in any recipe unless specifically stated that it has been tested.
More Paleo Baked Goods
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📖 Recipe
Paleo Pumpkin Chocolate Chip Muffins with Crumb Topping
These Paleo Pumpkin Chocolate Chip Muffins with Crumb Topping are grain-free, gluten-free, and delicious! Naturally sweetened, they make a great healthy treat and are perfect for fall and pumpkin season! The sweet and slightly crunchy paleo crumb topping compliments these muffins so well, the entire family will love them!
Ingredients
- 1 ½ cup blanched almond flour
- ¼ cup tapioca flour
- 2½ tsp pumpkin pie spice
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup pumpkin puree not pumpkin pie filling
- 3 large eggs
- ⅔ cup coconut sugar
- 1 tsp vanilla
- 1 cup chocolate chips see notes
Paleo Crumb Topping
- ¾ cup almond flour
- ¾ cup pecans very finely chopped
- 3 tbsp ghee solid, not melted
- ¼ cup coconut sugar
- 1 tsp pumpkin pie spice
Instructions
- In a large bowl mix the dry ingredients together; almond flour, tapioca flour, pumpkin pie spice, salt and baking powder.
- In a separate bowl, whisk together the wet ingredients and the sugar; pumpkin puree, eggs, coconut sugar, and vanilla.
- Add the wet ingredients to the dry ingredients and mix together well.
- Fold in the chocolate chips and set aside the muffin batter while you make a crumble to allow the tapioca flour to absorb more liquid before baking.
- In a small bowl add all ingredients for the crumble and using the back of a fork or a pastry cutter, mix ingredients to form a crumble.
- Prepare the muffin pan with liners and give the muffin batter one final mix. Fill each muffin cup nearly all the way full, evenly dividing the batter between the 12 muffin liners.
- Evenly divide the crumble between the 12 muffins and very gently press down into the batter.
- Bake at 350F for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes and then gently remove them from the pan and transfer to a cooling rack. Let them cool completely before storing and enjoy!
Notes
- Be sure you are using blanched almond flour and not almond meal. Almond meal is simply ground almonds containing the skin. It is far more coarse than almond flour and will typically cause your baked goods to have a much different texture and be far more dense than almond flour.
- I prefer to chop Hu Chocolate bars into chunks, or use Enjoy Life Foods mini chocolate chips and dark chocolate morsels to keep these paleo and dairy free.
- These muffins are best stored in an airtight container in the fridge for up to 4 days. Store them with a paper towel to absorb any moisture and prevent them from becoming too moist while storing.
- Unfortunately, most gluten free flours can NOT be substituted for one another on a one to one ratio. That being said, I never recommend substituting one gluten free flour for another in any recipe unless specifically stated that it has been tested.
Nutrition
Calories: 319kcalCarbohydrates: 27gProtein: 7gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 197mgPotassium: 90mgFiber: 4gSugar: 15gVitamin A: 3250IUVitamin C: 1mgCalcium: 94mgIron: 2mg
Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!
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