Ingredients

The following ingredients have 12 Servings
  • 2 cups fine almond flour
  • 3/4 cup coconut sugar
  • 1/2 cup tapioca starch
  • 2 teaspoons Vietnamese cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 4 tablespoons melted butter/avocado oil/ghee
  • 1/2 cup pumpkin purée, not pumpkin pie filling
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup almond flour
  • 1 cup pecans, chopped
  • 1 teaspoon Vietnamese cinnamon
  • pinch of sea salt
  • 2 tablespoons maple syrup
  • 1 tablespoon avocado oil
  • 3 tablespoons coconut butter, also called coconut mana
  • 1 tablespoon maple syrup
  • 1 tablespoon freshly squeezed lemon juice

Instruction

  • Preheat the oven to 350ºF and line a muffin tin with muffin cups liners. Or grease a muffin tin with either butter or coconut oil.
  • In a medium sized mixing bowl, whisk together the almond flour, coconut sugar, tapioca starch, cinnamon, nutmeg, sea salt, and baking powder.
  • Add the avocado oil/melted butter/ghee, pumpkin purée, eggs, and vanilla extract. Stir until the wet ingredients are completely combined with the dry ingredients.
  • Portion the batter equally into the greased muffin tin, you will have 12 muffins total.
  • Mix together all the streusel ingredients and portion the streusel evenly over the top of the 12 muffins, about 1 1/2 tablespoons of streusel per muffin.
  • Bake the muffins in the preheated oven for 18-20 minutes, or until puffed and a toothpick inserted comes out clean or with moist crumbs.
  • Let the muffins cool for 10 minutes in the tin before removing them and cooling them further on a cooling rack.
  • Make the glaze by melting the coconut butter over low heat, whisk in the maple syrup and lemon juice. If the glaze is too thick, mix in water 1 teaspoon at a time until you have the texture of a normal powdered sugar type of frosting.
  • Each batch of coconut butter I’ve bought is slightly different so sometimes you’ll need a little extra water, and sometimes you won’t. If the glaze ‘breaks or seizes’ don’t worry just whisk in water bit by bit until it becomes smooth and glossy.
  • To get the nice zig zag lines across the muffins, put the finished glaze into a squeeze bottle and squeeze the glaze over the top of the muffins. Or you can use a Ziplock with a small hole cut off the corner.
  • Serve!