| Pumpkin Streusel Muffins (Paleo, Gluten-Free, Grain-Free) |
Author: Oven Love
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
- For the streusel:
- 1/4 cup softened butter or coconut oil
- 1/4 cup almond flour
- 2 tablespoons unrefined sugar of choice
- 1/2 teaspoon sea salt
- 1 cup nuts, chopped (I used half walnuts and half macadamia nuts. Pecans or almonds would be great, too. If you like chunkier streusel, you don't have to pre-chop the nuts.)
- 1/2 cup unsweetened coconut chips or shredded coconut
- For the muffins:
- 1/2 cup pumpkin puree
- 1/2 cup melted coconut oil or butter
- 6 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/8 teaspoon black pepper
- 1/2 cup coconut flour
Instructions
- Preheat the oven to 350 degrees. Grease a muffin tin or line it with 12 muffin liners.
- To make the streusel topping, combine the butter/coconut oil, almond flour, unrefined sugar, sea salt, nuts and coconut in the bowl of a food processor. Pulse until the ingredients are loosely combined. Set aside.
- To make the batter, whisk pumpkin, coconut oil/butter, eggs, maple syrup and vanilla. Add spices, baking soda and coconut flour and whisk until it thickens up.
- Spoon the batter into 12 muffin cups. Top with the streusel. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool on a wire rack for at least 10-20 minutes. (To make sure the streusel doesn't get too brown, you can top the muffins with some foil about half way through baking.)
Recipe by Oven Love at https://www.ovenloveblog.com/pumpkin-streusel-muffins-paleo-gluten-free-grain-free/