Pumpkin Coffee Cake Muffins
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Pumpkin AND coffee?! This recipe sounds too good to be true. Impress all your friends this fall with this healthy gluten free treat.
Ingredients:
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
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
Directions:
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