Description
Cozy, moist and delicious mini pumpkin muffins topped with the perfect pecan crumble. Lightly spiced and sweetened with real maple syrup. Hello, Fall! Gluten free. Paleo.
Ingredients
Scale
FOR THE CRUMBLE
- 1/2 cup pecans, chopped
- 2 tbsp almond flour
- 2 tbsp coconut sugar (like this)
- 1/2 tsp cinnamon powder (I prefer ceylon cinnamon)
- pinch of salt
- 2 tbsp butter, ghee, or coconut oil – melted
FOR THE PUMPKIN MUFFINS
- 1 and 1/4 cups blanched almond flour (I use THIS super fine brand)
- 1/4 cup arrowroot powder (like this) OR tapioca flour (like this)
- 2 tbsp coconut flour, sifted (I use THIS brand)
- 1 and 1/2 tsp pumpkin spice powder (like this)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/4 cup butter, ghee, or coconut oil – melted
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree (I use THIS BPA free brand)
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar (I use THIS raw brand)
Instructions
- Preheat oven to 350’F. Line 24 mini muffins with mini muffin liners.
- Prepare crumble by combining chopped pecans, almond flour, coconut sugar, cinnamon, and salt in a small bowl. Drizzle melted fat over top and mix until well incorporated. Set aside.
- Mix together almond flour, arrowroot, coconut flour, pumpkin spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together eggs, melted fat of choice, maple syrup, pumpkin puree, vanilla extract, and apple cider vinegar. Add dry ingredients to wet and stir until combined.
- Scoop about 1 heaping tablespoon of mixture into each prepared muffin tin. Spoon about one teaspoon of crumble onto each muffin.
- Bake for 17-20 minutes, until golden and toothpick comes out clean in center. They taste amazing warm. Enjoy!
Notes
If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 1 and 1/2 teaspoons of this mixture for this recipe.