Pumpkin Spice Muffins
These gluten-free pumpkin spice muffins feature coconut sugar and cinnamon for the best flavor!
Servings 12 servings
Calories 225kcal
Cost $.52 per muffin
Equipment
Ingredients
For the Muffins
- 2 1/4 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs
- 1/3 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 1/4 cups pumpkin puree
For the Crumb Topping
- 1/3 cup coconut sugar
- 1/4 cup rolled oats chopped
- 2 tbs gluten-free flour
- 1 tsp cinnamon
- 2 tbs melted coconut oil
Instructions
- Preheat the oven to 350 degrees and grease a muffin pan.
- Mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a small bowl.
- In a large bowl, mix the eggs, coconut oil, coconut sugar, and pumpkin puree.
- Add the dry ingredients to the wet ingredients and stir to combine. Transfer the batter to a muffin pan.
- To make the crumb topping, stir together the coconut sugar, oats, flour, cinnamon, and coconut oil. Divide the topping evenly among the muffins and press down slightly.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out almost clean. Pumpkin muffins are always good when they’re a bit underdone.
- Cool on a wire rack for a few minutes before removing the muffins from the pan, then transfer the muffins from the pan to the rack to cool completely.
Nutrition
Calories: 225kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 69mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4011IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
