Ingredients
Streusel Topping
- 4 Tablespoons organic coconut oil, melted
- 4 Tablespoons pure maple syrup
- 2 1/2 teaspoon ground cinnamon
- 2 teaspoon kosher salt
- 1 cup almond flour
- 1 1/4 cup chopped pecans
Muffins (About 20 muffins)
- 1 cup pumpkin puree
- 4 large eggs
- ⅓ cup pure maple syrup
- ½ cup coconut oil, melted
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 3/4 teaspoons cinnamon
- ½ teaspoon ground ginger
- 1/4 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips (optional)
Directions
1. Preheat the oven to 325 degrees and line two muffin baking sheets with cupcake/muffin tins
2. Combine all streusel wet ingredients in a medium sized mixing bowl, add in flour and chopped pecans. Stir until well combined and set aside.
3. In a large mixing bowl, combine pumpkin puree, eggs, maple syrup and coconut oil. In a small bowl mix together all dry ingredients. In three separate parts, add dry ingredients into the large bowl. Stir in chocolate-chips.
4. Fill muffin tins 3/4 full, should fill about 20 tins. Then add streusel mix on top, filling just below the rim of the tin.
5. Bake in the oven for 20-25 minutes. Let cool for 15-30 minutes. May be stored in the fridge.