Healthy Pumpkin Muffins with Cinnamon Streusel
Ingredients
The Muffins
-
2
cups
gluten-free flour
-
½
cup
maple syrup
-
2½
teaspoons
pumpkin pie spice
-
½
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
15
oz.
pumpkin puree
-
1
teaspoon
vanilla extract
-
2
units
eggs
-
½
cup
coconut oil, melted
The Cinnamon Pecan Streusel
-
⅓
cup
white whole wheat flour
-
⅓
cup
brown sugar
-
½
teaspoon
cinnamon
-
¼
cup
coconut oil
-
⅓
cup
pecans, chopped
Instructions
- Preheat the oven to 350°F.
- Mix the wet ingredients in a large bowl until smooth.
- In a separate bowl, combine the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Prepare muffin tins with cupcake liners and fill them 3/4 full with batter.
- Mix the streusel ingredients in a medium bowl and set aside.
- Top each muffin with a scoop of the streusel mixture.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
8g
Total carbohydrates
25g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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