Pumpkin Spice Muffins
Ingredients
The muffins
-
2 ¼
cups
gluten-free flour
-
1
tsp
baking soda
-
½
tsp
salt
-
1 ½
tsp
cinnamon
-
¾
tsp
ginger
-
½
tsp
nutmeg
-
2
large
eggs
-
⅓
cup
melted coconut oil
-
¾
cup
coconut sugar
-
1 ¼
cups
pumpkin puree
The crumb topping
-
⅓
cup
coconut sugar
-
¼
cup
rolled oats
-
2
tbsp
gluten-free flour
-
1
tsp
cinnamon
-
2
tbsp
melted coconut oil
Instructions
- Preheat the oven to 350°F and grease a muffin pan.
- In a small bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, combine the eggs, melted coconut oil, coconut sugar, and pumpkin puree.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Transfer the batter to the muffin pan.
- For the crumb topping, mix together the coconut sugar, oats, gluten-free flour, cinnamon, and melted coconut oil.
- Divide the crumb topping evenly among the muffins and press down slightly.
- Bake for 18 to 20 minutes until a toothpick comes out almost clean.
- Cool on a wire rack for a few minutes before removing the muffins from the pan.
Nutrition Facts (estimated)
Servings
12 servings
Calories
225
Total fat
10g
Total carbohydrates
33g
Total protein
4g
Sodium
228mg
Cholesterol
27mg
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