Ingredients
For the Muffins:
- 4 eggs
- 1 cup pumpkin puree
- 1/3 cup full fat canned coconut milk*
- 1/4 cup organic coconut sugar
- 3 Tbsp organic molasses
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 7 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp baking soda
- pinch sea salt
For the Crumb Top:
- 6 Tbsp blanched almond flour
- 2.5 Tbsp solid organic coconut oil**
- 3 Tbsp organic coconut sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
Instructions
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Preheat your oven to 350 F and lightly grease a non-stick 12 cup muffin pan with coconut oil, or line with muffin liners.
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Prepare the muffins first: In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, coconut sugar, molasses and vanilla until well blended.
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In a separate bowl, combine the 1 cup almond flour, coconut flour, tapioca flour, 1 tsp ginger, 1 tsp cinnamon, 1/4 allspice, baking soda and salt.
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Gently stir the dry mixture into the wet until just combined, don't over-mix.
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Spoon the batter evenly into the 12 muffin cups, then prepare the crumb topping.
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In a medium bowl, use a fork or pastry blender to combine all the ingredients for the crumb topping until the mixture looks crumbly and well combined. Generously sprinkle each unbaked muffin with the topping until it's all used up.
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Bake in the preheated oven for 25 minutes or until the top is well browned and muffins are set in the centers. Remove from oven, allow the muffins to cool in the pan for 2 minutes or so before carefully removing them to cool on wire racks. Enjoy!
Recipe Notes
*I refrigerate the can prior to using, then discard half the liquid and blend the rest of the solid/liquid together for a thick creamy coconut milk
**If you don't want too much coconut flavor in the topping, I recommend using this refined organic coconut oil which has zero coconut flavor