Grain-Free Gingerbread Pumpkin Muffins with Pecan Streusel
Servings: 12 -14 muffins
Ingredients
For the Muffins:
- 2 3/4 cup almond flour
- 1 tsp pumpkin spice
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp all spice
- 1 tsp baking powder
- 1/3 cup coconut palm sugar
- 1/4 cup molasses
- 1/3 cup pumpkin puree
- 1/4 cup almond or flax milk
- 2 eggs
- 1/4 c coconut oil melted
For the Streusel:
- 1/3 cup chopped pecans
- 1 tbsp coconut oil melted
- 1 tbsp almond flour
- 1 tsp cinnamon
- 1 tbsp coconut sugar
Instructions
- Preheat your oven to 350.
- Generally grease a 12 muffin cup tin with coconut oil (no need to use liners)
- In a large bowl, mix together your dry ingredients: almond flour, spices, baking powder, and coconut sugar.
- In a separate bowl, mix together your wet ingredients: molasses, milk, eggs, pumpkin, and oil. Add the wet ingredients to the dry and mix well using a wooden spoon, using a rubber spatula to scrape down the sides. Do not over mix, but ensure all dry pockets are well blended.
- Using a spoon, fill each muffin cup about 3/4 full.
- Make the streusel topping. Mix together melted coconut oil with sugar, flour, and pecans. Spoon about 2 tsp on top each muffin.
- Bake for 20 mins, or until an inserted toothpick comes out clean.
- Remove pan from oven, let sit inside the pan for another 5 minutes before removing each muffin.
Notes
These muffins should be stored in an airtight container. They are perfect frozen and de-frosted for future use!