Pumpkin Gingerbread Paleo Coffee Cake Muffins

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I’m excited to finally share these delicious pumpkin gingerbread muffins! I made them 3 weeks ago, I believe, posted a photo as a bit of a teaser, and then posted probably 5 different recipes at least in between, even though you guys requested the recipe ASAP! Eek, bad blogger alert, but it’s better late than never for these sweet and spicy little muffins.

The combination of pumpkin and gingerbread seems just right for where we are now – which is somehow halfway through November already. Between my election-night hangover and the kids being off from school for a couple of days, I feel like I missed out on an entire week. Did I mention my dryer is broken too? Is anyone else really thrown off? Do I literally say this twice per month at least?

This week was even worse than others though it seems. So much so that I completely skipped my usual TOL post on Thursday in favor of trying to catch up on life. I still don’t feel caught up, and the reason is most likely that I can’t stop making new recipes.

Stress baking/cooking, perhaps? It’s that, and my never-ending list of ideas that always seems to be nagging me. Maybe one day I’ll actually stick to a plan, but, for now, I’ll try to catch up with actually posting all the recipes coming out of my kitchen.

I can’t be too mad at my own impulsivity though. These pumpkin gingerbread muffins almost did not get their crumb top – it was a completely last minute decision on my part since they were looking a little bit naked to me right before going into the oven. COFFEE CAKE TO THE RESCUE!

Look, I would wear crumb topping if that was a thing for people too, wouldn’t you? This outfit needs a little something extra. How about a scarf, with rich, crumbly cinnamon sugar sprinkled all over it. You guys know I’m right!

Anyway, I quickly put together the crumb top, and now they are happily pumpkin gingerbread Paleo coffee cake muffins!

I based this muffin recipe loosely on my Simple Paleo Pumpkin Bread that’s been getting a whole lot of love lately, so you can’t go wrong here! I replaced some of the coconut sugar with molasses, and added just the right amount of ginger and allspice. BOOM! Dreamy pumpkin gingerbread coffee cake muffins – husband and kid approved, moist and soft but not mushy, and packed with flavor. Let me know what you guys think. Okay, let’s bake!

Pumpkin Gingerbread Paleo Coffee Cake Muffins

These Pumpkin Gingerbread Paleo Coffee Cake Muffins are the perfect healthy sweet treat this season! Soft and moist with plenty of cinnamon crumb topping and sweet spices. Gluten free, grain free, dairy free, Paleo.Author: Michele RosenPrep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesCourse:Pumpkin Gingerbread Paleo Coffee Cake MuffinsCuisine:Gluten-free, Paleo &ampServings: 12 muffinsPrint this RecipeDid you make this recipe?Leave a review

Ingredients

For the Muffins:

4eggs1cuppumpkin puree1/3cupfull fat canned coconut milk*1/4cuporganic coconut sugar3Tbsporganic molasses1tsppure vanilla extract1cupblanched almond flour7Tbspcoconut flour1/4cuptapioca flour1tspginger1tspcinnamon1/4tspallspice1tspbaking sodapinchsea salt

For the Crumb Top:

6Tbspblanched almond flour2.5Tbspsolid organic coconut oil**3Tbsporganic coconut sugar2tspcinnamon1/2tspginger1/4tspallspice

Instructions

Preheat your oven to 350 F and lightly grease a non-stick 12 cup muffin pan with coconut oil, or line with muffin liners.Prepare the muffins first: In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, coconut sugar, molasses and vanilla until well blended.In a separate bowl, combine the 1 cup almond flour, coconut flour, tapioca flour, 1 tsp ginger, 1 tsp cinnamon, 1/4 allspice, baking soda and salt.Gently stir the dry mixture into the wet until just combined, don’t over-mix.Spoon the batter evenly into the 12 muffin cups, then prepare the crumb topping.In a medium bowl, use a fork or pastry blender to combine all the ingredients for the crumb topping until the mixture looks crumbly and well combined. Generously sprinkle each unbaked muffin with the topping until it’s all used up.Bake in the preheated oven for 25 minutes or until the top is well browned and muffins are set in the centers. Remove from oven, allow the muffins to cool in the pan for 2 minutes or so before carefully removing them to cool on wire racks. Enjoy!

Recipe Notes

*I refrigerate the can prior to using, then discard half the liquid and blend the rest of the solid/liquid together for a thick creamy coconut milk
**If you don’t want too much coconut flavor in the topping, I recommend using this refined organic coconut oil which has zero coconut flavor