Apple Streusel Muffins with Pumpkin Frosting (grain free)

  • Author: Katja from Savory Lotus
  • Yield: 12 delicious muffins 1x



  • 2 cups almond flour (this is the brand I use)
  • 3 eggs (preferably pastured)
  • 1/2 cup REAL maple syrup OR RAW honey
  • 1/2 cup ghee, butter, OR coconut oil (melted)
  • 1 cup peeled and chopped apples (into 1/2 inch cubes)
  • 1 tsp baking soda
  • 1/2 tsp ginger powder
  • 1/4 tsp allspice powder
  • pinch of clove
  • 1/2 tsp celtic sea salt (I use this one)

For the streusel:

  • 1/2 cup finely chopped nuts of choice (hazelnuts, pecan, walnuts) ~ preferably soaked and dehydrated
  • 3 TBS REAL maple Syrup or RAW honey
  • 3 TBS ghee, butter, OR coconut oil (melted)
  • 2 tsp cinnamon powder

For the icing:

  • 1/2 cup coconut oil (like this)
  • 1/2 cup butter or ghee, softened (like this)
  • 2 TBS RAW honey or REAL maple syrup (like this)
  • 4 TBS cooked pumpkin puree
  • dash of cinnamon
  • dash of ginger powder
  • dash of allspice powder (like this)
  • dash of clove powder


  1. Preheat oven to 350’F. Line muffin tin with 12 unbleached paper liners (like these).
  2. To prepare streusel: mix chopped nuts, fat of choice, honey (or syrup) and cinnamon. Set aside.
  3. Combine almond flour, baking soda, sea salt, ginger, allspice, and clove in a large bowl.
  4. In another bowl, whisk together eggs, 1/2 cup fat of choice, and honey (or syrup). Add dry ingredients and mix to combine. Fold in apple pieces.
  5. Spoon out a heaping TBS of mixture into each lined muffin cup. Then divide streusel evenly among 12 muffins. Top with remaining muffin batter.
  6. Bake for 20-24 minutes, until muffins are golden brown.
  7. While muffins are cooling,using a hand blender, cream together all frosting ingredients until smooth. Place in fridge for a few minutes to harden if too soft. Once muffins are completely cool, frost your muffins any way that you feel inspired. ENJOY!