Almond Flour Pumpkin Muffins with Maple Pecan Streusel
These fluffy gluten-free Almond Flour Pumpkin Muffins are topped with a crunchy Maple Pecan streusel. Sweetened with coconut sugar and maple syrup, they're a breakfast treat!
Combine the streusel ingredients in a small bowl and set aside.
Preheat oven to 350°F. LIne a 12 cup muffin tin with culinary or parchment paper liners.
In a large bowl, measure and whisk the dry ingredients together: almond flour, tapioca flour, baking powder, pumpkin spice mix and salt.
In a medium bowl, whisk the eggs, then add pumpkin purée, sugar, melted coconut oil or butter, and vanilla extract. Mix until well combined.
Use a spatula or spoon to combine the wet ingredients with the dry ingredients, stirring just until combined.
Use a spoon or a scoop to divide the batter evenly into the lined muffin cups.
Top each muffin with 2 small spoonfuls of maple pecan streusel.
Bake for 18 - 20 minutes or until toothpick inserted in the center of a muffin comes out clean. Let sit in the muffin pan for 5 - 10 minutes, then remove to a cooling rack to cool completely.
Notes
To make your own Pumpkin Spice Mix, combine:
3 tablespoons cinnamon
2 tablespoons ground ginger
2 tablespoons ground nutmeg
1 ½ tablespoons ground allspice
1 ½ tablespoons ground cloves
Store in a small jar. You'll need 1 tablespoon of this mix to make these pumpkin muffins.