Sunshine on crisp fall mornings is one of my favorite things. The temperatures drop, and the leaves start turning color. Best of all, I turn my oven back on and start baking again after a summer filled with all things grilled! Weekend mornings become filled with yummy baked goods and fresh hot coffee. These muffins are the definition of perfectly moist, (if I’m allowed to say that word) topped with cinnamon pecan streusel and lightly glazed. The inside is all soft yet slightly springy, which is the perfect contrast to the crunchy topping.
How to make this recipe step by step!
I really hope you enjoy these Almond Flour Pumpkin Muffins! If you do get a chance to make this recipe, I’d love to hear from you in the comments, and I always appreciate feedback/ratings! This recipe was originally published in 2016 but has been updated with new photos, tips and information, and nutritional information in 2021.
