Ingredients

The following ingredients have 12 Servings
  • 1/3 cup (71 g) firmly packed light brown sugar
  • 3 tablespoons softened coconut oil
  • 3 tablespoons low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin spice
  • Pinch salt
  • 1 2/3 cup (241 g) low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 1/8 teaspoon salt
  • 1 cup (244 g) canned pumpkin purée, such as Libby’s
  • 3/4 cup (149 g) sugar
  • 1/2 cup (120 ml) liquid coconut oil
  • 1/2 cup (120 ml) unsweetened almond milk, (at room temperature)
  • 2 large eggs, (at room temperature)
  • 2 teaspoons vanilla extract

Instruction

  • Position rack in center of oven. Preheat oven to 350°F/180°C. Coat 12 muffin wells with nonstick spray; set aside.
  • For the Streusel: Whisk together the brown sugar, softened coconut oil, flour, cinnamon, pumpkin spice and salt in a small bowl to aerate and combine; set aside.
  • For the Muffins: Whisk together the flour, baking powder, cinnamon, pumpkin spice and salt in a large bowl to aerate and combine; make a well in the center and set aside.
  • In a separate small bowl, whisk together the pumpkin purée, sugar, coconut oil, almond milk, eggs and vanilla until well combined and smooth. Scrape this wet mixture over the dry and whisk until combined. Scoop into prepared muffin tins; I like to use an ice cream scoop. Scatter the streusel over the muffins, dividing equally.
  • Bake for about 20 to 25 minutes or until a toothpick tests clean when inserted in the center of the muffins. Cool pan(s) on rack for 5 minutes, then unmold. Muffins can be served warm, or cool completely and store in an airtight container at room temperature for up to 3 days. They freeze very well, too. Slip into a zip top bag and freeze for up to a month.