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pumpkin sage muffins FFD
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Pumpkin Sage Muffins with Pecan Crumble

Basically all the best flavors of fall in a muffin!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: fall, muffin, pecan, pumpkin, sage
Servings: 12

Ingredients

Muffins

  • 2 cups almond flour
  • 3/4 cup tapioca starch
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 2/3 cup coconut sugar
  • 1/2 cup canned pumpkin
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 1 tbsp fresh sage, finely chopped (about 6 large leaves) can substitute 1 tsp rubbed sage

Pecan Crumble

  • 2 tbsp coconut oil
  • 4 tbsp almond flour
  • 1/4 cup pecans, chopped
  • 1 1/2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt

Instructions

Prepare the Pecan Crumble

  • In a small bowl (chilled is best so the coconut oil doesn't get melty), combine the coconut oil, almond flour, chopped pecans, coconut sugar, cinnamon and salt with a fork. You're looking for a crumbly mixture. Refrigerate until ready to use.

Prepare the Muffins

  • Preheat oven to 325 degrees F, and prepare a muffin tin with parchment paper or muffin liners.
  • In a medium mixing bowl, combine the almond flour, tapioca starch, cinnamon, nutmeg, ground ginger, ground cloves, baking soda and salt. Whisk together until well combined.
  • In a separate medium mixing bowl, combine the eggs and coconut sugar with a hand mixer. Add the canned pumpkin, almond milk, vanilla and coconut oil, and mix until well combined.
  • Add the dry ingredients into the wet ingredients, and use hand mixer to combine.
  • Add chopped sage and mix to combine.
  • Divide batter evenly between 12 muffin tins, then top evenly with the pecan crumble mixture. Lightly press the crumble into the muffin batter.
  • Bake at 325 degrees F for 25 minutes, or until a toothpick comes out clean and the crumble is lightly browned on top.

Notes

You could easily swap out some of these ingredients if you are not doing a Paleo diet.
Almond flour has more moisture, so you will likely need to use less all-purpose flour if substituting. The all-purpose flour would take the place of the almond and tapioca flours here.
Coconut sugar and regular granulated sugar can be used in the same proportions.
Coconut oil can be substituted with vegetable oil or canola oil in same proportions.
***I have not tested this recipe in any other way than Paleo. If you substitute ingredients, comment below how it turned out for you!***