I know, I know.  Everyone wants to push pumpkin on you.  It’s fall.  I get that.  But who wants to eat pumpkin sushi?  Seriously, anyone on the planet?  Pumpkin latte?  Done.  Pumpkin bread? Yep.  Though must admit, completely over the bread with chocolate chips.

So here I am, giving you yet another option for Pumpkin.  A DELISH muffin, with crunchy topping that has walnuts, coconut sugar, and rich in taste and actually, good for you.  Great for breakfast or as a snack.  And they are actually Paleo.  However, if no one told you, you would never know.  Eat them warm out of the oven with a pat of butter.  Or nuke in the microwave for 20 seconds.

Paleo Schmaleo Pumpkin Muffins  (Yes, they are that good!)


Muffin mix:

    • 1/4 cup melted coconut oil
    • 1/4 cup maple syrup
    • 1/4 cup coconut sugar
    • 1 cup canned pumpkin
    • 4 eggs
    • 1 cup almond flour
    • 1/4 cup coconut flour
    • 1/2 teaspoon baking soda
    • 1 1/2 teaspoons pumpkin pie spice
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 1/2 C Chopped Walnuts
Crumb Topping:
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup  (or use sugar-free for Keto)
  • 2 tablespoons coconut oil
  • 1/4 C chopped walnuts
  • 2 T butter

Let’s Go:

Preheat oven to 350 degrees F.  Grease a muffin tin with butter- this will make 12 standard size muffins.

You can make either part first; honestly, I don’t think it matters.  So let’s start with the batter for the muffins.  Mix the wet ingredients, and stirring well to combine.  Then add the dry ingredients. Add the chopped walnuts last, stirring gently to mix in.   Let stand while you mix the crumb topping.


For the crumb topping, put all ingredients, except walnuts into a medium bowl and combine.  Should resemble crumbles.  Add in walnuts.  Stir to incorporate.


Begin spooning batter into the muffin tins.  Fill about 3/4 way full.  Then top with crumb mixture.   Use it all up!


Put into oven and cook for 30 minutes.  Check with toothpick- should come out clean.  If it doesn’t, put it back in for a few more minutes but watch closely.  You don’t want the crumb mixture to burn.

When done, remove from oven and run a knife around the outside of each muffin.  Should come out easily from the muffin tin.  Place on cooling rack.

Personally, I need to have one right out of the oven with a pat of butter.  SO GOOD!  Even my husband calls these the best muffins ever!


PS. Keep them in the refrigerator.  Then pull one out and micro for 20 seconds.  If they last that long!




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