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

Ingredients
Serves:
8muffins
Print Recipe
Instructions
  1. In a food processor, combine eggs, pumpkin, and coconut sugar
  2. Pulse in coconut flour, salt, baking soda, and pumpkin pie spice until well combined
  3. Divide batter between 8 paper lined muffin cups
  4. Rinse out food processor
  5. In a food processor, combine shortening and coconut sugar
  6. Pulse in coconut flour and cinnamon
  7. Sprinkle topping over cupcake batter
  8. Bake at 350°F for 20-25 minutes
  9. Cool 1 hour
  10. Serve
This may be the quickest recipe ever! I was able to make them while getting my kids ready for school.

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:

Comments

45 responses to “Nut-Free Pumpkin Crumb Muffins”

  1. Help my daughter needs something without eggs, nuts, gluten, rice, potato, dairy. can I substitute something for the eggs on this one?

  2. I just made these this morning, and they turned out great! I replaced the shortening with butter, and it was fine. This may be the quickest recipe ever! I was able to make them while getting my kids ready for school.

  3. I made these over the weekend and they were so good! My only change was to use coconut oil for the topping instead of the palm shortening. And I only made 6 because I wanted them to be big – “bakery style.” They rose beautifully and I baked them for the same amount of time. Thanks!

  4. I just made these tonight and they were a huge hit! I would highly suggest that you spray the cupcake liners though, as the batter stuck to mine quite a bit. Will definitely make again and plan on making for our Thanksgiving gathering!

  5. This came out perfect ! Once again Elana nails a recipe!! My favourite part ? I already had all the ingredients required in my house!! Big win, they are gorgeous and delicious!!

    I’m requesting gingerbread men :) as a future project !!!

    • Thanks for your comment Grace! I haven’t measured these after baking them, if you do I hope you’ll report back :-)

  6. Are your baking recipes for high altitude? I know you go to the mountains but was not sure how high you live. I am 7400ft and baking has not been a “gift” to me.
    Thanks

    • Karen, I test all of my recipes at an altitude of 5,500 feet, and often make them at 8,500 feet and they turn out very well :-)

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Recipes » Breakfasts » Nut-Free Pumpkin Crumb Muffins