The Best Pumpkin Muffins for Fall

I woke up this morning and the air was cool and the leaves on the tree that I look at out my window were painted with shades of orange and it was as if overnight fall had arrived. These muffins are perfect for mornings like these. I hope you enjoy.

Servings: 12 large muffins | Prep time: 20 minutes | Bake time: 25-30 minutes

Ingredients

1 15oz can pumpkin

1/3 cup melted coconut oil

2 eggs (if vegan use 1/3 cup apple sauce of 2 flax eggs—2tbsp flax meal + 5tbsp water—instead)

1/3 cup maple syrup

1/3 cup coconut sugar

1 tsp vanilla

1 cup almond flour

1 cup gluten-free flour blend (can be homemade or storebought)

1 tsp baking soda

1 tsp baking powder

1 heaping tsp ground cinnamon

1 tsp ground ginger

1/2 heaping tsp ground nutmeg

1/2 tsp ground allspice or cloves

1/2 tsp salt

1/2 cup non-dairy milk (I use unsweetened almond milk)

For the Topping

3 tbsp melted coconut oil

1/2 cup oats

1-1/2 tbsp coconut sugar

1 tsp cinnamon

Pinch of salt

Directions

1. This recipe couldn’t be easier. I use one bowl and mix everything by hand with a spatula. To begin, preheat your oven to 350 degrees.

2. In your bowl, mix together pumpkin, eggs (or egg replacement) and coconut oil until well combined. Add in the vanilla, coconut sugar and maple syrup and mix until well incorporated and mixture is smooth.

3. Add in your flours, baking powder, baking soda, salt, and spices, stirring vigorously until well combined. Pour in your almond milk and mix until incorporated and the mixture is smooth.

4. Set aside and make streusel topping by combining all the ingredients in a bowl.

5. Prepare a muffin tin by lining with nonstick cooking spray or paper cupcake liners. Fill each tin 3/4 of the way. Top each with about 1/2 tbsp streusel.

6. Bake for 25-30 minutes, until a toothpick, when inserted in the center of the muffin, comes out clean. Serve warm with a cup of coffee or tea.