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Paleo Pumpkin Streusel Muffins Recipe (with Video)

Vegetarian, Wheat-free, Not vegan
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Discover our Paleo Pumpkin Streusel Muffins Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 20min


- 1 tsp Baking soda
- 0.5 tsp Cinnamon
- 5 tsp Cinnamon
- 1 cup Coconut flour, sifted
- 2 tsp Coconut flour
- 2 Tbs Coconut oil, softened
- 0.25 cup Coconut sugar
- 1 tsp fine sea salt
- 3 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 6 Large eggs, at room temperature
- 0.25 cup Pumpkin seeds, chopped
- 2 tsp Vanilla extract
- 0.25 tsp ground allspice
- 0.75 cup dark maple syrup
- 1 15 oz. can pumpkin puree
- 1 cup arrowroot starch
- 1 tsp cream of tartar
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1. Heat the oven to 350°.
2. Line 2 12-cup muffin pans with muffin cups.
3. Make the streusel: In a medium bowl, blend together the coconut sugar, chopped pumpkin seeds, coconut oil, 2 teaspoons coconut flour and ½ teaspoon cinnamon, until the mixture is like crumbly, coarse sand. Set aside.
4. Make the muffins: In a large bowl, whisk together 1 cup coconut flour (sifted after measuring), arrowroot, 5 teaspoons cinnamon, ginger, salt, baking soda, cream of tartar, nutmeg and allspice.
5. In a medium bowl, whisk together the eggs, pumpkin puree, maple syrup and vanilla extract until completely blended.
6. Stir the wet ingredients into the dry ingredients until full combined. The batter will be somewhat thick but pourable.
7. Use a 1/4 cup ice cream/cookie scoop or measuring cup to portion out the batter into the muffin pans.
8. Sprinkle the reserved streusel topping over the muffins. Don't completely cover the muffins - you want the steam to be able to escape to help them rise.
9. Place in the oven and bake for 18-20 minutes, swapping and rotating the pans halfway through, until a toothpick inserted in the center of one comes out clean (it might have some of the topping stuck to it but that's fine).
10. Let cool completely on a cooling rack.

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