Pumpkin Coffee Cake Muffins

Pumpkin Coffee Cake Muffins
Pumpkin AND coffee?! This recipe sounds too good to be true. Impress all your friends this fall with this healthy gluten free treat.
For the Muffins:
3/4 c. Broma 
1/3 c. canned pumpkin
2 eggs
3 Tbsp. maple syrup 
1 tsp. pumpkin pie spice 
1 tsp. vanilla
1/2 tsp. baking soda
1/8 tsp salt 
For the topping: 
1/3 c. almond flour 
2 tbsp. coconut oil 
2 tbsp. coconut sugar 
pinch of pumpkin pie spice 
Preheat oven to 375F. Line or spray a  Mix the muffin ingredients in a bowl and whisk until smooth. In a separate bowl, mix the topping ingredients together until they form a clumpy mixture. Set aside. To help pour into the muffin pans, transfer the muffin batter into a glass measuring cup. Fill the cups about 3/4 the way up. Top with 2 tsp. of mix per muffin. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes. Enjoy. 
Makes 9 muffins 

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