Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups gluten-free flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/3 cup melted coconut oil
  • 3/4 cup coconut sugar
  • 1 1/4 cups pumpkin puree
  • 1/3 cup coconut sugar
  • 1/4 cup rolled oats (chopped)
  • 2 tbs gluten-free flour
  • 1 tsp cinnamon
  • 2 tbs melted coconut oil

Instruction

  • Preheat the oven to 350 degrees and grease a muffin pan.
  • Mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a small bowl.
  • In a large bowl, mix the eggs, coconut oil, coconut sugar, and pumpkin puree.
  • Add the dry ingredients to the wet ingredients and stir to combine. Transfer the batter to a muffin pan.
  • To make the crumb topping, stir together the coconut sugar, oats, flour, cinnamon, and coconut oil. Divide the topping evenly among the muffins and press down slightly.
  • Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out almost clean. Pumpkin muffins are always good when they’re a bit underdone.
  • Cool on a wire rack for a few minutes before removing the muffins from the pan, then transfer the muffins from the pan to the rack to cool completely.