Paleo Pumpkin Cranberry Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!
Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…
“This post is sponsored by Honeyville, all opinions are my own.”
It’s only the beginning of October and we have already posted 2 pumpkin recipes, a huge pumpkin roundup and lots of other fall-themed recipes! I guess we just love all things Autumn. I mean, who can resist drinking a nice hot PSL while eating a huge bowl of oatmeal wearing a fuzzy sweater, a burlap scarf and boots!?
Today I’m posting a recipe that should have been posted a loooooooong time ago, AKA muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up?
I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!
Let’s get to talking about these beauties. These Pumpkin Muffin Tops are stupid-easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour.
We use almond flour in many of our recipes because, number 1, we believe it’s the best grain-free sub for regular flour and, number 2, it’s pretty easy to work with, unlike some GF flours.
We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.
Let’s see what else goes into these cranberry-studded pumpkin goodies:
Honeyville blanched almond flour
Pumpkin pie spice
Baking soda
Drippy almond butter
Pumpkin puree
Maple Syrup
Egg/flax egg
Fresh/frozen cranberries
These Paleo Pumpkin Cranberry Muffin Tops live up to their name. They’re crusty on the outside with a hefty cinnamon-sugar pepita streusel and soft and fluffy on the inside. They are also highly customizable and you can use your add-in of choice!
Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!
The BEST Paleo Pumpkin Cranberry Muffin Tops
Ingredients
- 1 cup Honeyville blanched almond flour
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 1 egg or flax egg
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree mashed
- 1/2 cup cranberries fresh or frozen
- TOPPING
- 1/4 cup pepitas pumpkin seeds
- 2 tbsp crushed walnuts
- 1/2 tbsp coconut oil melted
- 1-2 tbsp coconut sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper. Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well. Add wet ingredients to dry ingredients and mix well, add in cranberries and combine. Make topping by combining all ingredients together. Spoon batter into 6 large or 12 smaller muffin tops and divide topping. Bake for 15-20 minutes or until done.
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The muffin top is FOR SURE the best part of the muffin! These look wonderful!! ALL the FALL FLAVORS!
I think they’re more like soft cookies, but okay 😉
I just want to eat an entire pile of these– YUM!
These are just bursting with fall, pumpkin, eat-me-now goodness!! I swear I buy like 6 cans of pumpkin every time I go to the store, and it still disappears crazy fast. And I love it 😀
Oooh, these look so so good! Fresh cranberries screaaam fall for me!
These look perfect for the season! I love the idea of making muffin tops, too! 🙂
YES, you did get the best part of the muffin right here. And you know what? I think I might have just enough almond flour to make them today. 🙂
Muffin tops are most definitely the best part of a muffin and these look SO good! Loving the pumpkin seeds on there 🙂 yum!
OMG I need these nowwwww. Why make an entire muffin when you can just make the best part? 😉
I’m SO LUCKY to love in the Willamette valley, and have access to incredible local organic squash and pumpkin! And you’re right, muffins are a great way to use (& you can nix most added sugar when you do!!)
Love this flavor combo! So perfect for fall.
oooh yes these sound amazing!! love the combo of cranberry and pumpkin 🙂
thank you! Love that combo 🙂
thank you! I agree 🙂
You are so lucky! I love fresh squash 🙂
IKR, they are my fav thing EVER!
Yes they are! the topping is on-point too 🙂
Yes muffin tops are the best! Thank you for making them Emily! <3
thank you! They are even better than muffins!
Yes I had to break out the cranberries sooner or later! They are the perfect addition to pumpkin 🙂
Haha same for us! We go through SOOOO much! Thank you Natalie <3
Haha that’s what I did 🙂
Haha they technically are soft cookies for breakfast lol! 🙂
Agreed, thanks Kaila!
Oh wow, these are such a good idea. I want!
HI Bethany & Nicole,
Thes little muffins sound delicious and nutritious. What a great breakfast or snack. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
These little gems look so very delicious. All the ingredients are what I love. Cranberry pumpkin muffins.
Kathleen
Blogger’s Pit Stop
Congratulations!
Your recipe is featured on Full Plate Thursday this week and is pinned to our Full Plate Thursday Features Board! Enjoy your new Red Plate and have a great weekend!
Miz Helen
Can you tell me the carb count for these? *diabetic*
Hi Mary,
1/6 of the recipe (one large muffin top w/ toppings) is approximately 25 g of carbs with 6 g of fiber. Hope that helps!