Yield
12Author
Ayla KavanaghPrep time
10 MinCook time
22 MinTotal time
32 MinPumpkin Muffins with Cinnamon Streusel
The Original recipe had an icing toping, I left that out. You could also leave out the cinnamon streusel, if you want to reduce the sugar.
The 3 different flours half to create a texture closer to white flour.
This is adapted from a recipe from PaleoRunningMomma.
Ingredients
Instructions
- Preheat over to 400 degrees. Line muffin tin pan with parchment paper muffin liners, if you have them. If not, spray pan with olive oil.
- Mix streusel ingredients in a medium sized bowl. Use a pastry cutter or 2 forks to blend. Refrigerate until ready to use.
- Mix eggs, sugar, vanilla, coconut milk and maple syrup in a large bowl. Add flours, baking soda, cinnamon, pumpkin spice, and a pinch of salt. The mixture will be wet.
- Fill muffin liners 3/4 of the way. Top with the refrigerated streusel mixture.
- Bake for 22 minutes. Let cool in pan for 10 minutes.
Calories
286.20Fat (grams)
20.07Sat. Fat (grams)
6.59Carbs (grams)
22.73Fiber (grams)
3.65Net carbs
19.08Sugar (grams)
14.54Protein (grams)
6.92Sodium (milligrams)
190.65Cholesterol (grams)
59.40
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