Pumpkin Crumb Muffins

Tuesday, October 27, 2015 Alanna Figueira 8 Comments


1/4 cup pumpkin purée
3 large eggs
1/2 cup almond flour
1/4 cup coconut flour
2 tbsp Otto's cassava flour
1/4 cup coconut sugar
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp baking soda

For the crumb

5 tbsp Otto's cassava flour
2 tbsp butter, melted
2 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp baking soda
*Just mix it all up in a small bowl, let it thicken, the crumble on top


1.  Preheat oven to 350F.  Spray 7 muffin tins or line with papers.

2.  Mix all ingredients up in a large mixing bowl until smooth and well combined.

3. Fill the muffin tins 3/4 of the way.

4.  Add the crumble, optional.

5. Bake at 350F for about 25 mins, or until cooked through. *to make this into a bread, bake 45-55 mins in a loaf pan.

6.  Allow to cool before removing from pan.

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  1. Approximately how many muffins does 1 recipe make?

  2. This comment has been removed by the author.

  3. Is there any substitute for coconut flour?

  4. According to me like all other art forms cooking is also an art. From here i have got a wonderful recipe to do in my kitchen. Thanks for this post here.

  5. This comment has been removed by the author.

  6. Cinnamon and pumpkin puree are my favorite combination. It reminds me of Halloween. Thank you detailed for the recipe and description. I want to cook a cookie after do my homework for me online. I separately want to note that you know how to photograph appetizing.