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Happy Halloween! These Banana Pumpkin Streusel Muffins need top make their way into your menu this weekend! They didn’t last long at my house because they are insanely good. The are gluten-free and refined sugar free, but taste better then the pumpkin bread at Starbuck’s. Make these treats now all the way through the holidays. I promise you will make your crowd happy!


1 can pumpkin
2 overly ripe bananas, mashed
1/2 cup maple syrup
2 eggs
2 tsp vanilla
2 1/2 cups almond flour
1/4 cup coconut flour
1 tsp salt
2 tsp pumpkin pie spice
2 tsp baking soda


1/4 cup coconut palm sugar

1 tsp pumpkin pie spice
1/4 cup chopped pecans
2 tbsp coconut oil, melted


Preheat oven to 350 degrees. Line a muffin tin with liners.  In a large bowl, combine pumpkin, mashed bananas, maple syrup, eggs, and vanilla. Beat with a whisk until smooth. Add almond flour, coconut flour, salt, pumpkin spice and baking soda. Mix well until combined. Spoon the batter into prepared muffin tin, evenly dividing. Each should be filled almost to the top.

In a small bowl, combine all ingredients for the topping. Sprinkle evenly on the top of each muffin.

Bake for 26-28 minutes, or until a toothpick comes out clean. Enjoy!