Description
These healthy pumpkin muffins are made with oat flour and sweetened with coconut sugar, perfect for a guilt-free treat. They feature a delicious crumb topping and are easy to make.
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
- 3 tablespoons oat flour (for crumb topping)
- 3 tablespoons rolled oats (for crumb topping)
- 1 tablespoon coconut sugar (for crumb topping)
- 1/4 teaspoon cinnamon (for crumb topping)
- 2 1/2 tablespoons coconut oil melted (for crumb topping)
Instructions
- Preheat the oven to 180C/350F. 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
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American