Description
These healthy pumpkin muffins are perfect for a snack or breakfast, featuring a delightful crumb topping and made with wholesome ingredients like oat flour and pumpkin puree.
Ingredients
- 3 cups oat flour (gluten-free, if needed)
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups pumpkin puree (15 oz can)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 2 tbsp unsweetened almond milk (any milk works)
- 1 cup coconut sugar
Crumb topping:
- 3 tablespoons oat flour
- 3 tablespoons rolled oats
- 1 tablespoon coconut sugar
- 1/4 teaspoon cinnamon
- 2 1/2 tablespoons coconut oil, melted
Instructions
- Preheat the oven to 180°C/350°F. Grease a 12-count muffin tin and fill each one with muffin liners.
- In a small bowl, whisk together the flour, baking powder, and pumpkin pie spice and set aside. In a mixing bowl, add the remaining ingredients and cream together until smooth.
- Gently fold through the dry ingredients into the wet ingredients and mix until combined. Distribute the batter evenly amongst the muffin tin.
- Make the crumb topping by mixing together the oat flour, rolled oats, coconut sugar, cinnamon, and melted coconut oil. Sprinkle over the top of each muffin.
- Bake the muffins for 18-20 minutes, or until a toothpick comes out mostly clean.
- Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Notes
- These muffins are a great healthy snack or breakfast option.
- Using gluten-free oat flour makes them suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American