Pumpkin Muffins
Servings: 12 muffins
Ingredients
Wet Ingredients:
- ¾ cup pumpkin puree
- 5 organic eggs
- 1 tsp lemon juice
- ¾ cup unsweetened apple sauce
Dry Ingredients:
- ¾ cup coconut flour
- 2 tsp pumpkin pie spice
- ¾ tsp baking soda
Crumble Topping (optional)
- ¼ cup + 1 tbsp pumpkin seeds, finely chopped, leave 1 tbsp while
- ¼ cup sunflower seeds, finely chopped
- 2 tsp coconut oil, softened
- 1 tbsp unsweetened apple sauce
- 1 tbsp coconut flour
Instructions
- Preheat oven to 350*C and line a muffin tin with large parchment liners, or use a silicone muffin pan.
- In a small bowl whisk together dry ingredients. Set aside.In a large mixing bowl, using a whisk or a hand blender, mix eggs thoroughly for 1 minute.
- Add the rest of the wet ingredients to the eggs and blend again for another minute.
- Gently incorporate dry ingredients, just until blended, this will be a thick batter. Set bowl aside to use later for the crumble.
- Scoop batter into 12 large baking cups.
- In your small mixing bowl blend all ingredients for the crumble together with a fork breaking into small pieces; it should resemble granola. Depending on how wet your apple sauce is, you may need to add a bit more coconut flour ( 1 – 2 tsp).
- Spoon crumble evenly over muffins, then top each with a pinch of whole pumpkin seeds.
- Bake for 35 – 45 minutes.
- These muffins, as with any made with coconut flour, are best when allowed to cool a bit.
- Serve on their own or with apple butter.