Description
Paleo muffins made with canned pumpkin, almond flour and pecans and topped with a cinnamon-pecan crumble topping.
Ingredients
Scale
Muffins
- 3/4 cup organic pumpkin puree
- 3 large eggs
- 1/4 cup avocado oil
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca starch (60g)
- 2 tsp paleo baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup raw pecans
Crumble Topping (optional)
- 1/4 cup finely chopped pecans
- 1 Tbsp coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 silicone or paper muffin liners.
- Add the pumpkin puree, eggs, avocado oil, maple syrup and vanilla to a food processor or high powered blender. Blend until well combined.
- Add in the almond flour, tapioca starch, baking powder, pumpkin pie spice and salt. Blend until well combined, stopping to scrape the sides if needed.
- Add the pecans and pulse them a few times until they're mixed into the batter. (Or blend them for longer if you want smaller pecan pieces.)
- Scoop the muffin batter into your lined muffin tin, filling each slot about 3/4 full.
- Combine the ingredients for the topping by mixing them together in a small bowl.
- Sprinkle a portion of the topping onto each muffin.
- Place the muffins in your oven and bake at 350 degrees F for 25 - 30 minutes.
- After baking, let the muffins cool in the muffin tin for 5-10 minutes, then transfer them to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to 10 days.
Notes
For best results, measure ingredients by weight (when given).