Pumpkins here!

I told you there would be pumpkin.

I warned you that there might be a ton of pumpkin.

I stick to my word.

What can I say?

We have had small bouts of cooler weather here and there, but it’s still pretty hot.

I saw my first decorative pumpkin while out on my run this past Sunday, and my aunt already blinged out her backyard in Halloween decorations.

Soooooo, when I went to my aunt and uncles for pasta lunch on Sunday, I thought it only befitting to bring something with pumpkin.

Even if, technically, these are for breakfast.


These are the ULTIMATE pumpkin coffee cake muffins.


I mean, just look at that crumbly, crunchy, cashew topping!


Then ya know…I drizzled em’ with some coconut butter.


Ha, bet you thought that was a powdered sugar glaze.

IMG_0991Fooled ya!


Everyone said they were absolutely delicious…little did they know they were healthier 😉

IMG_0994I’m tricky like that.

5.0 from 1 reviews
Pumpkin Coffee Cake Muffins
Recipe type: Muffins, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
A slightly sweet, fluffy pumpkin muffin topped with a cashew coconut sugar streusel. Perfect for breakfast on a cool fall morning. Gluten-free, paleo, refined sugar-free.
  • For the muffins:
  • ¼ c. cashew butter
  • 1 c. unsweetened pure pumpkin
  • 1 large egg
  • 1 c. unsweetened, vanilla coconut milk
  • ½ c. granulated stevia
  • 2 T. pure maple syrup
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • 2½ t. baking powder
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • For the streusel:
  • ¼ c. coconut butter, at room temperature
  • 2 T. coconut sugar
  • 1 t. coconut flour
  • 1 t. ground cinnamon
  • ¼ c. chopped, raw, unsalted cashews
  • For topping, optional:
  • melted coconut butter
  1. For the muffins, preheat the oven to 350 degree F. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the cashew butter, pumpkin, egg, milk, stevia, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, baking powder, cinnamon, and salt.
  4. Fill each muffin cup ½ full with the muffin batter.
  5. In a small mixing bowl, combine the topping ingredients until a crumbly mixture forms.
  6. Sprinkle each muffin with a bit of the topping.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  8. Let the muffins cool slightly and drizzle each with melted coconut butter.



  1. Shelly Gregory says:

    Every recipe you post is worthy of a wonderful cup of coffee, and good company, right along with it!

  2. Keira says:

    do you think coconut butter would work here in place of the cashew butter?
    thanks so much!!

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