Ingredients

The following ingredients have 4 Servings
  • 2  cups  almond flour
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • ¼ teaspoon  sea salt
  • ½ cup  coconut sugar
  • 1 teaspoons  cinnamon
  • 1  teaspoon  pumpkin pie spice (or to taste)
  • 1 ½ teaspoons baking soda
  • 3  large eggs  (lightly whisked)
  • ¼ cup  unsweetened almond milk
  • 2  teaspoon  vanilla extract
  • 1  cup  pumpkin purée
  • ½ cup coconut oil (or butter (vegan is fine); melted & cooled slightly)
  • 2  tablespoons coconut oil (at room temperature)
  • 4  tablespoons  almond flour
  • 4  tablespoons  coconut sugar
  • ½ teaspoon  cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1 pinch  salt

Instruction

  • Preheat the oven to 325° Fahrenheit. Line a muffin tin with parchment paper liners and set aside.
  • Combine the crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
  • In a large bowl, combine flours, tapioca, salt, coconut sugar, cinnamon, pumpkin pie spice, and baking soda and whisk until well combined and no lumps remain. Add in remaining muffin ingredients, and mix with a spatula until well combined.
  • Spoon into prepared muffin tin until almost entirely full, rounding at the top. I use a disher for this purpose. Top each muffin with the crumb mixture, about a teaspoon over each muffin.
  • Bake at 325° in the middle rack for 23-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean AND the surface of the muffin springs back when touched. Remove and let cool slightly, then transfer to a wire cooling rack to cool completely.