Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten-free flour
  • 1/2 cup maple syrup
  • 2 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 15 oz. pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup of coconut oil, melted
  • 1/3 cup of white whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 1/3 cup of pecans, chopped

Instruction

  • Preheat oven to 350°F.
  • In a large bowl, mix pumpkin puree, maple syrup, vanilla extract, eggs and coconut oil until smooth.
  • Add flour, pumpkin pie spice, baking soda, baking powder and salt. Using a wooden spoon mix together until flour is all incorporated.
  • Combine flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl. Set aside. 
  • 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.
  • for about 20 minutes, or until a toothpick inserted into the center comes out dry.
  • Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.