Living in Los Angeles my whole life, I have to admit I never really experienced fall. Never seen the trees change color, feel the breeze of winter, or start changing into warmer outfit. I sounds very cozy and beautiful. All we have to do starting October, is bring a light sweater out just in case it gets slightly cold…and by cold I mean below 70 degrees. I know, shameful!
With fall season upon us, out comes everything pumpkin flavor. And so here is a great natural pumpkin recipe for muffins. Probably the best part of this recipe is the streussal topping. Honestly such a great recipe, that I really hope you give it a try.
Ingredients:
3 cups of Gluten Free oat flour
1/2 natural organic cane sugar
1/2 cup light brown sugar
1 tsp of baking powder
1 tsp nutmeg
1 tsp cinnamon
1 cup of pumpkin puree
1 cup of almond milk
1 egg
1 tsp vanilla
6 tbsp of butter
2 tbsp of coconut oil
Instructions:
1. Preheat oven to 350 degrees
2. In a large bowl, mix all dry ingredients minus 1 cup of oat flour and the 1/2 cup of brown.
3. In a separate large bowl, mix all the wet ingredients minus the coconut oil
4. Pour the wet ingredient into the dry ingredient bowl and mix well
5. Pour the batter into 8-12 prepared muffin tins
6. For the streusel topping, mix the remaining oat flour, brown sugar, and the coconut oil until it begins to cluster. Also can add more cinnamon, if desire.
7. Add the streusel mix on top of each muffin batter
8. Bake the muffins for 20-25 minutes and allow them to cool for an additional 5 minutes.
Serving size of 12 muffins: Per one serving is 182 calories, 9.5 fat, 21.4 carbs, 4.8 protein.
Ingredients
- 3 cups of Gluten Free oat flour
- 1/2 natural organic cane sugar
- 1/2 cup light brown sugar
- 1 tsp of baking powder
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup of pumpkin puree
- 1 cup of almond milk
- 1 egg
- 1 tsp vanilla
- 6 tbsp of butter
- 2 tbsp of coconut oil
