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
Muffins
- 5 large eggs
- ⅓ cup canned pumpkin puree
- ⅓ cup coconut sugar
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
Topping
- ⅓ cup palm shortening
- ⅓ cup coconut sugar
- 2 tablespoons coconut flour
- 2 tablespoons ground cinnamon
Instructions
- 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
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:
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Danielle Siemens says
Help my daughter needs something without eggs, nuts, gluten, rice, potato, dairy. can I substitute something for the eggs on this one?
Elana says
Hi Danielle, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
And here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
I hope you find something you love for your daughter on these pages!
Elana
christine says
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.
Elana says
Christine! Quickest recipe ever?! Thanks :-)
kamila says
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!
Elana says
Kamila, thanks for letting us know these were so good :-)
Debbie says
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!
Elana says
Debbie, thanks for letting us know these were a huge hit!
Julie says
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 !!!
Elana says
Julie, thanks for letting me know these were a big win!
Grace says
Do you have proportions for 12 muffins? Thanks.
Elana says
Thanks for your comment Grace! I haven’t measured these after baking them, if you do I hope you’ll report back :-)
Ronnie says
Looks delish! What are the net carbs per muffin?
Elana says
Ronnie, for more info on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Kim says
What could you use instead of Palm shortening?
Elana says
Kim, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Robin says
I’ve used butter in place of palm shortening for other recipes. I’d give that a try .
Elana says
Robin, I’d love to know if that will work in this recipe :-)
Karen says
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
Elana says
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 :-)
Andrea says
Can these be made into a bread? Or does the recipe need to be doubled?
Elana says
Andrea, I haven’t tried that so not sure. Here’s my recipe for Paleo Pumpkin Bread for you:
https://elanaspantry.com/paleo-pumpkin-bread/
Enjoy!
Elana