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Moist, delicious pumpkin goodness with a crunchy and sweet streusel topping!
These muffins are delicious on their own, but I DEFINITELY recommend adding the streusel topping to take them up a notch. Serve these to a group (or keep them for yourself!) and I can guarantee they won’t last long!
For the pumpkin pie spice, you can buy it pre-made, or mix together a batch to have on hand. I mix: 3 TB cinnamon + 2 tsp ground ginger + 2 tsp nutmeg + 1.5 tsp ground cloves. Store in an empty spice jar and use for all your fall baking needs 🙂
Cinnamon Sugar Pumpkin Muffins
Persons
10
Prep Time
10 minutes
Cook Time
27 minutes
Total Time
37 minutes
Ingredients
- 1 cup canned pumpkin
- 3 eggs, at room temperature
- 1/3 cup coconut sugar
- 2 TB avocado oil or coconut oil
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
- Streusel:
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 4 TB softened butter or coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350.
- In a large bowl, combine pumpkin, eggs, coconut sugar and oil.
- In another bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking soda and salt.
- Add dry to wet and stir to combine.
- Spray 10 muffin cups with coconut oil spray (I used silicone cups). Divide batter between cups.
- In another bowl, combine streusel topping ingredients. Sprinkle over muffins.
- Bake 25-27 minutes or until toothpick comes out clean.
- Let cool on wire rack.