It’s hard to say if I love these gluten-free pumpkin muffins or the pumpkin bread (with dates) more, but if you need a ‘healthier’ option, these win hands down! If you’d like to have a printable version sent to your inbox, you can get that here!

Fall Pumpkin Muffins:

Ingredients:

Muffins:

1/4 cup Coconut Oil (melted)

1/4 cup Maple Syrup (room temperature)

1 cup Canned Pumpkin or Pumpkin Puree

4 Eggs (room temperature)

1/4 cup Coconut Sugar

1 cup Almond Flour

1/4 cup Coconut Flour

1/2 teaspoon Baking Soda

1-1/2 teaspoon Pumpkin Pie Spice

1/2 teaspoon Cinnamon

1/2 teaspoon Salt

1/2 cup Raisins

Crumb Topping (Optional):

1/4 cup Coconut Flour

1/2 cup Almond Flour

2 tablespoons Coconut Sugar

1/2 teaspoon Cinnamon

2 tablespoons Maple Syrup

2 tablespoons Coconut Oil (melted)

Instructions:

In a large bowl, combine dry ingredients. Combine melted coconut oil, maple syrup, eggs, and pumpkin; stir into dry ingredients until moistened. (If your eggs or syrup are cold, the coconut oil will harden and create lumps, so it’s best to have all ingredients at room temperature) Stir in raisins. Fill paper-lined muffin cups 3/4 full.

To make crumb topping, combine all ingredients and stir or use a pastry cutter until the mixture resembles coarse crumbs. Sprinkle streusel topping over muffins.

Bake at 350° for 20-23 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 -minutes before removing from pans to wire racks to cool completely.

Let me know if you try them! And if you’re looking for more recipes, you can find them here!