Ingredients
For the muffins:
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut sugar
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 1 egg
• ⅓ cup pumpkin puree (unsweetened)
• ¼ cup unsweetened almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
For the cinnamon-sugar swirl:
• 2 tbsp brown sugar or coconut sugar
• 1 tsp cinnamon
• 1 tbsp melted butter or coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or grease well.
- In a bowl, whisk almond flour, oat flour, coconut sugar, baking powder, pumpkin spice, and salt.
- In another bowl, beat egg, then add pumpkin, almond milk, coconut oil, and vanilla. Mix well.
- Pour wet ingredients into dry and stir until just combined.
- In a small bowl, mix brown sugar and cinnamon.
- Spoon half the batter into muffin cups. Drizzle with melted butter, then sprinkle with cinnamon-sugar.
- Top with remaining batter, filling each cup about ¾ full.
- Bake 18–20 minutes, until a toothpick comes out clean.
- Let cool 5 minutes, then enjoy warm and gooey!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 6 muffins , Calories : 160 , Net Carbs: 14g , Fats: 10g , Protein: 4g