Pumpkin Crumb Muffins

Tuesday, October 27, 2015 Alanna Figueira 6 Comments



Ingredients:

1/4 cup pumpkin purée
3 large eggs
1/2 cup almond flour
1/4 cup coconut flour
2 tbsp Otto's cassava flour
1/4 cup coconut sugar
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp baking soda

For the crumb

5 tbsp Otto's cassava flour
2 tbsp butter, melted
2 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp baking soda
*Just mix it all up in a small bowl, let it thicken, the crumble on top

Directions:


1.  Preheat oven to 350F.  Spray 7 muffin tins or line with papers.

2.  Mix all ingredients up in a large mixing bowl until smooth and well combined.

3. Fill the muffin tins 3/4 of the way.

4.  Add the crumble, optional.

5. Bake at 350F for about 25 mins, or until cooked through. *to make this into a bread, bake 45-55 mins in a loaf pan.

6.  Allow to cool before removing from pan.



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6 comments :

  1. Approximately how many muffins does 1 recipe make?

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  3. Is there any substitute for coconut flour?

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  4. According to me like all other art forms cooking is also an art. From here i have got a wonderful recipe to do in my kitchen. Thanks for this post here.

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