Yield:Description
Perfectly spiced, naturally sweetened, and an easy-to-make snack the whole family, including the kids, will enjoy.
Scale
Ingredients
- 6 eggs
- 1 cup canned pumpkin
- 1 cup gluten free flour
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Streusel Topping
- 5 Tablespoons honey
- 4 Tablespoons ghee, melted
- 2 Tablespoons cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 to 1 cup, chopped or halved walnuts
Instructions
- Combine the wet ingredients together with a whisk. Add the spices, baking soda, and sea salt and mix. Add the flour and mix just until combined.
- Set aside.
- Mix all the streusel ingredients together (except the walnuts) in a small bowl.
- Pour 1/2 the muffin batter into the paper-lined muffin cups. Spoon streusel over, saving half for the top. Layer the remaining muffin batter over the streusel. Top with the walnuts and drizzle the remaining streusel over the nuts.
- Bake at 350 degrees for 20-25 minutes. (This may vary depending on what type of gluten free flour you used.) For me, it was about 23 minutes.
Notes
Streusel recipe is from http://thenourishinghome.com/2012/03/cinnamon-streusel-muffins-gf/