Ingredients
Muffins:
- 1 ½ cups fine almond flour
- 1 cup canned pumpkin puree
- 1 tbsp pumpkin pie spice you can easily make your own with this recipe!
- 4 large eggs
- ¼ cup honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp sea salt
Crumb topping:
- 2 tbsp coconut oil, room temperature
- 4 tbsp almond flour
- ¼ cup coconut sugar
- ¼ tsp pumpkin pie spice
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners or grease the inside of the pan well so that the muffins do not stick, 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 medium bowl, whisk together the dry ingredients (almond flour, pumpkin pie spice, baking soda, baking powder, and sea salt).
- In another bowl, whisk together the wet ingredients (pumpkin puree, eggs, honey, and vanilla extract).
- Pour the wet ingredients into the bowl with the dry ingredients. Mix together until incorporated, but do not overmix.
- Divide the batter among 10-12 of the muffin liners (depends how big you want to make the muffins).
- Scoop the crumble mixture onto each muffin.
- Bake for 25-29 minutes, or until a toothpick comes out clean.
Notes
If you really want to take these muffins to the next level, might I suggest adding a powdered sugar glaze to drizzle on top? All you have to do is whisk together one cup powdered sugar with two tablespoons water or non-dairy milk, and 1 teaspoon vanilla extract, and drizzle on top!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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