Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
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Healthy Pumpkin Muffins | gluten free recipe
Healthy pumpkin muffins that are a gluten free recipe!
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Hey everyone! In todays video I'm showing you healthy pumpkin muffins the are a healthy pumpkin muffins recipe. If you love pumpkin muffins then you will love this pumpkin muffins recipe that is tasty and moist. They are also gluten free pumpkin muffins that are a great healthy breakfast recipe or healthy breakfast idea for weight loss. If you are looking for a gluten free muffin recipe then you will love this video. #keepupwithliv #pumpkinmuffins #glutenfree
1/2 cup coconut flour
1/4 cup tapioca flour or arrowroot
1/2 tsp baking powder
1/2 tbsp of pumpkin pie spice
1/2 tsp baking soda
2 eggs
2/3 cup pumpkin puree
1/2 cup coconut oil
2 tsp vanilla
1/4 cup maple syrup
Bake 350F for 18-20 mins
Crumb topping
- 1 tbsp coconut oil
- 2 tbsp almond flour
- 2 tbsp coconut sugar
- 1/2 tsp pumpkin spice
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Crumble Topping Recipe for ANY FRUIT PIE!
CRUMBLE TOPPING RECIPE // CRAZYFORCRUST.COM
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This recipe for crumble topping is the perfect crumble for any pie recipe. You can even make it for muffins or coffee cake!
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INGREDIENTS
12 tablespoons unsalted butter
2/3 cup sugar (brown or white or a combination)
1 1/2 cups all-purpose flour
INSTRUCTIONS
Grate cold butter into a large bowl. Alternately, you can dice it small.
Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).
Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.
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Healthy Pumpkin Streusel Muffins - with a Gluten-Free Option!
These Healthy Pumpkin Muffins are gluten-free, quick and easy-to-make, and are topped with the BEST streusel crumble. This fluffy pumpkin muffin recipe is full of pumpkin pie spices and is healthy enough to eat for a cozy Thanksgiving breakfast or Fall afternoon snack!
RECIPE:
INGREDIENTS:
2 cups flour, gluten-free, 1-to-1 -
¾ cup coconut sugar
1 tsp. baking soda
1 ½ tsp. pumpkin pie spice
½ tsp. salt
¾ cup pumpkin puree
1 egg, whisked
⅓ cup coconut oil, melted
⅓ cup pure maple syrup, room temperature
½ cup milk, cashew or almond milk
1 1½ tsp. vanilla extract
Streusel Topping:
⅓ cup flour gluten-free, 1-to-1
2 Tbsp. butter softened, almost melted
2 Tbsp. coconut sugar
½ tsp. cinnamon
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a large bowl combine flour, coconut sugar, baking soda, pumpkin pie spice, and salt. Whisk until combined.
In a separate bowl combine the pumpkin puree, whisked egg, melted coconut oil, maple syrup, milk, and vanilla extract. Whisk until well combined.
Slowly add dry ingredients to wet ingredients, mixing well after each addition, until all ingredients are combined.
For the streusel topping: Combine the ingredients in a medium-sized bowl. Using a fork or pastry cutter cut the ingredients together until the mixture forms coarse crumbs.
Line a 12-count muffin tray with cupcake liners and spray with non-stick cooking spray. Fill each cavity with ~⅓ cup batter, or until almost full. Sprinkle equal amounts of streusel topping on each.
Bake muffins in preheated oven for 24-26 minutes, or until a toothpick when inserted in comes out clean.
Let cool to room temperature and then serve. Enjoy!
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