Kick off pumpkin season with these sweetly spiced muffins! They’re a fall favorite and of course happen to be gluten free, dairy free and paleo friendly.
Don’t be intimidated by the list of ingredients – it’s what makes these the perfect texture and oh so delicious!
Ingredients:
Muffins
3 eggs
1 cup canned pumkin
1/3 cup coconut milk, from can
2 tablespoons liquid monkfruit sweetener
2 tsp vanilla
1 3/4 cup almond flour
1/4 cup tapioca flour
1 tablespoon coconut flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
pinch salt
Streusel
2/3 cup almond flour
1/3 cup coconut sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
pinch salt
1/4 cup vegan butter, cold
Icing
1/2 cup stevia/truvia powdered sugar
2 teaspoons liquid monkfruit sweetener
2 teaspoons coconut milk
1/4 teaspoon vanilla
Step 1
Preheat oven to 350. Line your cupcake/muffin pan with liners and set aside. Makes roughly 14-18.
Make the streusel first: Cut the vegan butter into small cubes, make sure it is cold. In a small bowl, using a fork, combine all of the ingredients for the streusel. This should be crumbly. Set aside in the fridge while you make the muffin batter.
Step 2
Using the paddle attachment, combine the wet ingredients for the muffins. Separately, whisk together all of the dry ingredients. On low speed, slowly add in the dry to the wet and mix until just combined.
Step 3
Fill muffin cups about 3/4 of the way full. Top each muffin generously with the prepared streusel topping. Place in oven for roughly 20 minutes, or until toothpick comes out clean.
Step 4
While the muffins are baking, prepare the icing. Using a fork, combine all of the ingredients in a small bowl just until combined. Once the muffins come out, let stand for 10 minutes, and using a spoon, drizzle the icing on top.
Enjoy!
Living Intuitively 