Ingredients
Scale
- 1⅔ cup (380g) pureed pumpkin
- 3 eggs (room temperature)
- ⅓ cup (92g) almond butter (or nut butter of choice)
- 3 tablespoons coconut oil (melted)
- ⅓ cup coconut sugar
- ½ cup (64g) coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For the topping
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoons pepitas
Instructions
- Preheat the oven to 375ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
- In a large bowl or mixer, combine the pumpkin, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
- Divide the batter between the prepared muffin tins. In a small bowl, stir together the coconut sugar, cinnamon, and pepitas and sprinkle on top of the muffins.
- Bake in the preheated oven for 20-25 or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
- Store sealed in the refrigerator. They also freeze well!