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Uncategorized Jul 02, 2020

Oh these are TOO good! And so perfect for fall!! Disclaimer, I did NOT personally make up this recipe - the original recipe is from Paleo Running Mama’s blog. It was originally too high in fat for The FITT Cycle macros, so I subbed the coconut milk for applesauce and used Lakanto ® sweeteners wherever it called for Sugar… holy heck! get ready for this amazing FALL ANY Day treat!!

Macros (No streusal or icing): Carbs: 22g, Fiber: 16g, Fat: 6g, Protein: 4g

Streusal Macros: Carbs: 9g, Fat: 1.6g, Protein: 1.6g

Icing Macros: Carbs: 5g, Fat: 0g, Protein: 0g

ALL: Carbs 36g, Fiber: 16g, Fat: 6.6g, Protein: 5.6g

Servings 11 muffins


  • 3 large eggs

  • 1 cup organic pumpkin puree

  • 1/3 cup unsweetened applesauce

  • 1/3 cup Lakanto ® sugar substitute

  • 2 Tbsp Lakanto ® Maple Syrup substitute

  • 1 tsp pure vanilla extract

  • 1 3/4 cups blanched almond flour

  • 1/4 cup tapioca flour or arrowroot

  • 1 Tbsp coconut flour

  • 1 tsp baking soda

  • 1 Tbsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • pinch fine grain sea salt


  • 3/4 cup blanched almond flour

  • 1/3 cup Lakanto ® Sugar Substitute

  • 1 tsp pumpkin pie spice

  • 1/8 tsp sea salt

  • 1/4 cup grass fed butter or ghee or coconut oil, solid and chilled


  • 1/2 cup organic powdered sugar

  • 2 tsp Lakanto ® Maple Syrup Substitute

  • 2 tsp vanilla almond milk

  • 1/4 tsp pure vanilla extract



  1. In a medium bowl, use a fork to combine the chilled ghee with the almond flour, sugar substitute, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.


  1. Preheat your oven to 350 degrees F and spray muffin tin with coconut oil spray.

  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar substitute, maple syrup subsitute, applesauce, and vanilla, until very smooth and well combined

  3. In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.

  4. Fill the muffin tin until they are about 3/4 full (it will make enough for 11-12 muffins)

  5. Top each muffin generously with the chilled streusel, then bake in the preheated oven for 24 minutes or until cooked thoroughly in the center.

  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  7. If making the icing, stir together all ingredients in a small bowl until very smooth. You might need more or less sugar to get a “drizzle” consistency. Drizzle icing over completely cooled muffins before serving. Enjoy!

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