Pumpkin season is upon us, so I thought sharing a tasty recipe for pumpkin muffins would be a delicious way to spend this Monday.

If you thought pumpkin muffins couldn’t get any better, think again. These are pumpkin muffins with a streusel topping, and a glaze. Even. Better.

For this recipe I used our Pumpkin Pie Spice in the muffins, and then our Cinnamon Sugar Cookie blend for the Streusel topping. The glaze is optional. If you don’t have time, or want to avoid powdered sugar, you can skip it. These muffins will be just as tasty with just the Streusel topping.

I love baking, especially baking in the fall, so developing a perfect pumpkin pie spice blend was really important to me. Our blend takes all of the guesswork out of pumpkin baking for you. There’s no need to combine your own spices for your Thanksgiving pumpkin pie, or your fall pumpkin bread. We’ve done the work for you, and the result is delicious!

I love having our Cinnamon Sugar Cookie blend on hand for baked goods, because it uses maple sugar instead of white sugar, and is the perfect option for any recipe that calls for a cinnamon sugar topping. It’s great sprinkled into coffee, on pancakes or waffles, and of course on toast.

These muffins were really fun to make, and even more fun to eat! If you are looking for something tasty to make this fall, give this recipe a try!

Since fall is just about to roll in with its cool temperatures and multitude of seasonal treats (Yes!!) it’s the perfect time to pick up our Sweet Pack of fall flavors. 🙂 

Our Sweet Pack brings together three of our favorite fall spice blends, perfect for all the familiar dishes of fall gatherings.

Apple Pie Spice: This harvest season favorite is a great addition to pies, cakes and muffins. Our unique blend of exotic spices will make any dish instantly feel cozy with warm and bright flavors. Recipes using our Apple Pie Spice

Ingredients: Saigon Cinnamon, Ginger, Allspice, Cardamom, Nutmeg

Gingersnap: Your secret ingredient for holiday baking. Enjoy it with cookies, cakes, or add it to your favorite drink for a festive twist. Recipes using our Gingersnap Spice

Ingredients:  Ginger, Maple Sugar, Saigon Cinnamon, Allspice.

Pumpkin Pie Spice: The pinnacle of fall flavors, our Pumpkin Pie Spice is fantastic for pies, muffins, cheesecake, custards, sweet potatoes and winter squash, or even your pumpkin spice latte! Recipes using our Pumpkin Pie Spice

Ingredients: Saigon Cinnamon, Ginger, Cloves, Nutmeg

Pumpkin Streusel Muffins

• Reviews
• Print Recipe
• Add to myKitchen

If you thought pumpkin muffins couldn't get any better, think again. These are pumpkin muffins with a streusel topping, and a glaze. The best!

Serves: 12

Serves: 12

Used in this recipe

Ingredients

• 1/2 cup 1/2 cup 1/2 cup Maple Sugar
• 1/2 cup 1/2 cup 1/2 cup Ghee (Clarified Butter)
• 3 3 3 Pastured Eggs
• 3/4 cup 3/4 cup 3/4 cup Pumpkin Puree
• 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
• 1 cup 1 cup 1 cup Cassava Flour
• 1 Tbsp 1 Tbsp 1 Tbsp Blanched Almond Flour
• 1/2 cup 1/2 cup 1/2 cup Potato Starch
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 1 tsp 1 tsp 1 tsp Baking Soda
• 4 tsp 4 tsp 4 tsp Primal Palate Pumpkin Pie Spice
• 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Cinnamon Sugar Cookie Blend
• 1 Tbsp 1 Tbsp 1 Tbsp Coconut Palm Sugar
• 1/4 cup 1/4 cup 1/4 cup 365 Organic Powdered Sugar
• 2 Tbsp 2 Tbsp 2 Tbsp Organic Heavy Whipping Cream

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat the oven to 350 degrees.
2. Line a muffin tin with papers, and set aside.
3. In a medium sized mixing bowl, whisk together the cassava flour, almond flour, potato starch, salt, baking soda, and pumpkin pie spice.
4. In a standing mixer, cream together the maple sugar and ghee.
5. Add in the eggs, pumpkin puree, and vanilla extract, and beat on medium speed until combined.
6. Add in the dry mixture in thirds, beating after each addition of dry mixture, and scraping down the side of the bowl in between.
7. Using an ice cream scoop, scoop the batter into each muffin paper.
8. In a small prep bowl, stir together the almond flour, cinnamon sugar cookie, and coconut sugar to make the streusel topping.
9. Sprinkle the streusel topping on each muffin to coat the top.
10. Place in the oven and bake for 30 minutes.
11. Once the muffins are finished baking, allow to cool before drizzling the glaze over each muffin.
12. To make the glaze, stir together the powdered sugar and heavy cream. Drizzle a small amount of glaze over each muffin with a spoon.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.