Paleo Pumpkin Coffee Cake Muffins

26 Nov

Every time I think I’ve come up with my final PUMPKIN EVERYTHING recipe for fall, I end up making another.  Will this be my last?  We shall see, the start of winter is still 3 1/2 weeks away!

Paleo pumpkin coffee cake muffins

Paleo pumpkin coffee cake muffins

Ingredients:

Muffins

3 large eggs

3 cups canned pumpkin (not pumpkin pie filling)

1 cup coconut sugar

1/2 cup agave

1 tbl. cinnamon

1/2 tbl. vanilla extract

1 1/2 cups almond flour

3/4 cup arrowroot powder

1/2 cup coconut flour

1/4 cup tapioca flour

1/2 tbl. baking soda

1/2 tbl. baking powder

1/2 tsp. kosher salt

1/2 cup coconut oil, melted

Streusel

2 2/3 cup almond flour

2 tbl. maple sugar

2 tbl. maple syrup

1/4 cup ghee

1/4 tsp. Himalayan sea salt

1 tbl. cinnamon

Method:

Preheat oven to 350°F.  Add streusel ingredients to food processor and pulse to combine, scraping down sides of bowl as needed.  When the mixture forms large crumbs it is complete, set aside.  In the bowl of your stand mixer with paddle attachment, whisk eggs on medium for 1 minute.  Add coconut sugar and mix another 30 seconds.  Add pumpkin, mix 30 seconds.  Add remaining ingredients and mix until combined.  Dispense batter evenly across 30 lined muffin cups.  Sprinkle streusel over muffins and bake at 350°F for 40 minutes.  Cool and enjoy!

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