BY: Lively Staff

October 14, 2016

Pumpkin Streusel Muffins

Can’t have eggs?  No problem!  We’ve got the perfect egg-free & gluten-free Pumpkin Streusel Muffin for you to enjoy this fall.  It’s naturally sweetened with coconut sugar and molasses, and filled with pumpkin pie spice for that familiar #PSL flavor.  Our Beef Gelatin helps to bind these muffins and keep them moist inside – no eggs needed.

Yields: about 8

For the muffins:

1 c. pumpkin puree

¼ c. canned light coconut milk

¼ c. melted butter, ghee, or coconut oil

½ c. coconut sugar

1 tsp. molasses

1 tsp. vanilla extract

2 tsp. apple cider vinegar

1 tsp. pumpkin pie spice

½ tsp. sea salt

1 ½ c. blanched almond flour

3 tbsp. coconut flour

3 tbsp. ground flaxmeal

1 tbsp. Vital Proteins Beef Gelatin

1 tsp. baking powder

¼ tsp. baking soda

For the streusel:

¼ c. whole almonds

2 tbsp. blanched almond flour

2 tsp. coconut sugar

1 tbsp. butter, ghee, or coconut oil



Preheat the oven to 350F.  Line a 12-cup muffin pan with cupcake liners.

Add the pumpkin puree, coconut milk, melted butter, coconut sugar, molasses, vanilla extract, apple cider vinegar, pumpkin pie spice, and sea salt to a large bowl.  Whisk well until smooth.

Add the almond flour, coconut flour, ground flaxmeal, Beef Gelatin, baking powder, and baking soda to a separate bowl.  Whisk well.

Add the dry ingredients to the wet and mix with a wooden spoon.  Set aside 3 minutes to allow excess moisture to be absorbed by the flours and gelatin.  Mix again vigorously to ensure everything is combined evenly.

Prepare the streusel by adding the whole almonds, blanched almond flour, coconut sugar, and butter to a food processor.  Pulse a few times until the almonds are broken up and the butter gets mixed in.  Continue pulsing until a desired streusel texture is reached.

Portion the batter into the muffin cups using a large scoop (a large ice cream scoop works well for a standard muffin pan).  The scoop should be large enough to fill the muffin cups entirely.  Sprinkle the streusel over the top.  Bake for 35-40 minutes or until golden and a toothpick inserted into the center comes out clean.

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