Gluten-free Pumpkin Pear Streusel Muffins

Before I started eating for fat loss, I started each day with a giant icing-covered muffin from my local coffee shop. I kid you not. It was a morning ritual I loved so much that it was one of the last parts of my lifestyle to change. Even though I knew better, even though I knew I'd be hungry and tired an hour later, I had conditioned myself to wake up, get ready for work, hop in my SUV and drive around the corner to St. Elmo's for a Low Fat Cinnamon Coffee Muffin and medium coffee with enough half & half to make in blonde. 

Take it from a girl who always wanted to go back to bed (with a box of donuts in tow) around 9 a.m.:

Don't just eat muffins for breakfast!

Sure, these muffins are "cleaned-up": we reduced the carbs/sugar and increased the protein. But a muffin, no matter how healthy or fat loss-friendly, is not enough calories or nutrients to keep your Hunger, Energy, and Cravings (HEC) in check! 

Serve one of these gluten-free Pumpkin Pear Streusel Muffins with a huge omelet (2 whole eggs + 2 egg whites) stuffed with non-starchy vegetables and a little bit of good cheese. 

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Happy baking!

- Leslie Ann

Adapted from PaleOMG - makes 8 muffins


1/2 c. coconut flour

1/2 c. tapioca flour

1/4 c. coconut sugar

2 scoops Tera’s Whey Bourbon Vanilla Protein Powder

4 packets of Stevia in the raw

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cardamom

pinch of salt

1 ripe pear, peeled, cored and diced

1/3 c. applesauce or homemade spiced pear sauce (RECIPE HERE)

1/4 c. pumpkin puree

1/4 c. unsweetened milk (coconut, almond, or rice)

3 eggs, whisked

1 tsp. vanilla extract

1 tsp. lemon juice 

For the Streusel:

1 Tbs. tapioca flour

2 Tbs. almond flour

2 Tbs. coconut sugar

1 Tbs. unsalted butter, melted


1. Preheat oven to 350 degrees F.

2. Prepare dry ingredients: In a large bowl, combine coconut flour, tapioca flour, coconut sugar, whey protein powder, Stevia, baking soda and powder, spices, and salt. Whisk to incorporate.

3. Prepare wet ingredients: In a separate bowl, add the rest of the ingredients except the diced pear and mix well until combined. 

4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in diced pear. Using an ice cream scoop, scoop the mixture into prepared muffin cups. (I used a silicone muffin pan.)

5. In a small bowl, mix together streusel ingredients and combine with a fork until it resembles wet sand. Add about a teaspoon of the streusel topping onto each muffin.

6. Bake for 30 minutes. Let cool slightly before removing from silicone liner.