Nut-Free Pumpkin Crumb Muffins

My Nut-Free Pumpkin Crumb Muffins are the perfect fall treat. Made with coconut flour and healing fall spices, you can serve these paleo muffins at brunch with my world famous caffeine-free Dandelion Coffee, or for dessert on a chilly fall evening. I love all things pumpkin so much that I bake these year round!

Nut-Free Pumpkin Crumb Muffins are super easy to make. The base has 7 ingredients and calls for canned pumpkin, so you won’t need to take the time to roast your own pumpkin, making it possible to whip these up in a few minutes. The topping has 4 healthy ingredients and is also incredibly simple.

It’s funny, I see so many recipes, paleo and otherwise, that have long ingredient lists. If you make these amazing muffins you’ll understand that it doesn’t take many ingredients on my end, and much time on yours, to create a flavorful healthy recipe!

Nut-Free Pumpkin Crumb Muffins

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Servings 8 muffins





  • In a food processor, combine eggs, pumpkin, and coconut sugar
  • Pulse in coconut flour, salt, baking soda, and pumpkin pie spice until well combined
  • Divide batter between 8 paper lined muffin cups
  • Rinse out food processor
  • In a food processor, combine shortening and coconut sugar
  • Pulse in coconut flour and cinnamon
  • Sprinkle topping over cupcake batter
  • Bake at 350°F for 20-25 minutes
  • Cool 1 hour
  • Serve
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Since this Nut-Free Pumpkin Crumb Muffins recipe is made of coconut flour, proper storage is a good idea. I leave these out to cool overnight, then wrap them in a paper towel and zip them into a plastic bag and place them in the fridge. When I don’t want to go the plastic bag route, I store them in the fridge in a sealed pyrex container. Either way, they’ll keep for around 4 days.

This is a healthy low-carb muffin recipe. Typical muffin recipes are made of wheat flour which is higher in carbohydrates than coconut flour, and often contain 1-2 cups of white sugar. If you are looking for low-carb recipes that are also high in fat, or LCHF recipes, check out my Keto Diet page.

Here are some of my other nut-free paleo recipes:

This may be the quickest recipe ever! I was able to make them while getting my kids ready for school.


45 responses to “Nut-Free Pumpkin Crumb Muffins”

  1. Good morning everyone, just made these muffins using my hand held mixer and they came out fine. I filled muffin pan to the top which made six. Very yummy,waited 5 minutes and dove in. DELICOUS…….So I am making more now….so easy and fast to assemble. Thanks Elana.

  2. I want to make this recipe into a cake! How many times would I have to double this for a bundt pan that holds nine cups? Any idea how long to bake it for? Tia

  3. Just made these! I followed the directions for the muffin exactly. I was surprised how smooth the batter was, like a pancake batter consistency, so I was glad they turned out! For the topping I didn’t have quite enough coconut sugar so I used brown sugar for the rest. I had to sub butter as I don’t have palm shortening. It looked like a nice crumb going in, but completely disappeared into the top of the muffin. No crumb texture like your beautiful ones ): Do you think that was because of the butter? Otherwise the taste and the texture is fantastic! Thank you!

    • Mary, thanks for your comment, and glad these turned out! Yes, when you make changes to the recipe it definitely alters the results, and it sounds like that’s what happened here :-)

      • I had the same problem, but followed the recipe exactly other than homemade baking powder that I use all the time. I checked brands on all the major ingredients and I am even using the exact brands linked except for coconut flour which I used Bob’s Mill brand. I was surprised at how runny the batter was as most paleo style batters I make up aren’t quite so runny. I would say it is exactly like a pancake batter as the other reviewer mentioned. In addition, the crumb mixture that goes on top (I used same coconut sugar brand, same palm shortening brand), was quite moist and didn’t look quite the same as a crumble mix. I had to break it up by hand to place it on the muffin and a lot of it sunk into the batter rather than resting on top since the batter wa so runny.

        I baked 25 minutes. I’d highly recommend letting these cool for the suggested hour. The flavors and texture just come together a lot better once they’ve cooled off. I tried one after 20 minutes sitting as I was impatient and it had that spongy texture I’m accustomed to with coconut baked products that I dislike. I tried another after the hour and it was better than the first one. I had a lot of problems peeling the muffin away from the muffin liner and lost quite a bit of the muffin, so not sure how to mitigate that issue.

        The crumb topping was tasty, but it wasn’t really crumbly like shown in the picture and had of course sunk mostly into the muffin because the batter was so runny. I don’t know why my crumb mixture was so moist? I wonder if it would help if I refrigerated the palm shortening first? Would pulsing too much cause a problem with the batter or the crumb mixture?

        • hmm, so just read the recipe again and I messed up using baking powder rather than baking soda, but I don’t think that would change the batter consistency, would it? Seems like using baking powder might just cause it to rise a bit more, but not effect the actual batter.

          • Amanda, my recipes work very well with the recommended ingredients, if you start to replace them you are experimenting with the recipe. I hope you’ll give this a go with the recommended ingredients and brands, I think you’ll love it!

        • Hi Amanda, for best results please use the recommended ingredients and brands called for in the recipe. Here’s a link to my Coconut Flour Page for you which will provide you with more info on this:

          BTW, this recipe calls for baking soda, not baking powder and they are very different.

          Have a great day!

  4. These were great! I subbed a combo of coconut oil and butter for the topping. Worked great. Elana, I’m curious to hear your take on the ethics of palm oil. I have heard that there are no ethical sources of this since its essentially a problem of being in such high demand. I know you are a thoughtful and environmentally conscious consumer, so I wondered what your take was. Thanks for another tasty, easy, and healthy recipe!

  5. Hi, I love to bake and have just been taken off most gluten.
    What is the ratio of cinnamon, nutmeg, etc if you don’t have “pumpkin spice “? Thx!!

  6. Another winner Elana! I couldn’t believe how simple and fast this recipe comes together! I made these last night for my son’s birthday breakfast treat. I made them as mini muffins and instead of your crumb topping, I topped them with your cream cheese frosting to make them more birthday’ish. Huge hit! I brought some to work this morning and no one here except me is grain-free and they loved them too! Thank you.

    • Kim, you’re welcome, and happy birthday to your boy! Simple and fast is the name of the game over here! Glad to hear this was another winner :-)

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Recipes » Breakfasts » Nut-Free Pumpkin Crumb Muffins