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Get your morning off to a great start with one of these moist and fluffyPumpkin Muffins! Topped with a lightly crunchy cinnamon pecan streusel, they’re easy to make in about 30 minutes.
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Ingredients
Pumpkin Muffins
- 2 cupsgluten-free flour
- 1/2 cupmaple syrup
- 2 1/2 teaspoonpumpkin pie spice
- 1/2 teaspoon小苏打
- 1 teaspoonof baking powder
- 1/2 teaspoonof salt
- 15 oz. pumpkin puree
- 1 teaspoonvanilla extract
- 2eggs
- 1/2 cupof coconut oil, melted
Cinnamon Pecan Streusel
- 1/3 cupof white whole wheat flour
- 1/3 cupbrown sugar
- 1/2 teaspooncinnamon
- 1/4 cupcoconut oil
- 1/3 cupof pecans, chopped
Instructions
- Preheat oven to 350°F.
- Mix Wet Ingredients:In a large bowl, mix pumpkin puree, maple syrup, vanilla extract, eggs and coconut oil until smooth.
- Mix Dry Ingredients:Add flour, pumpkin pie spice, baking soda, baking powder and salt. Using a wooden spoon mix together until flour is all incorporated.
- Make the Streusel:Combine flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl. Set aside.
- Assemble Muffins:Add cupcake liners to each muffin tin, fill the cups 3/4 of the way full with batter. Top each with a scoop of cinnamon pecan streusel.
- Bakefor about 20 minutes, or until a toothpick inserted into the center comes out dry.
- 酷。Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Keywords:healthy pumpkin muffins, cinnamon muffins, muffins with pumpkin
