Pumpkin Coffee Cake Muffins
If you’re a pumpkin loving girlie like me this is one’s for you!
Meet: Pumpkin Coffee Cake Muffins
AND, even if you’re not, my boyfriend says this is his favorite muffin recipe of mine to date. Just sayin’ :)
At this point, I should be the designated tigernut flour spokeswoman...
You’ll find some of my other tigernut recipes in My Cookbook & on my site: blueberry muffin scones, cardamom peach crisp or cinnamon raisin swirl muffins
Pumpkin Coffee Cake Muffins
Makes 11-12 muffins
What you need:
Muffins:
1.5 cups tigernut flour (sifted)
1/4 cup arrowroot starch
1 tsp baking soda
1 tsp baking powder
1.5 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground cloves
½ tsp salt
2 eggs
¼ cup raw maple syrup* (bump to 1/3 cup if you like a sweeter muffin)
1 cup organic pumpkin puree (I baked a sugar pumpkin until soft & scooped out the flesh)
1/4 cup melted grass fed butter **
1 tsp organic vanilla extract
Optional: 1/3 cup chopped toasted walnuts or pecans
Coffee cake topping (you can also forgo this if you like a simpler muffin):
1/2 cup tigernut flour
2T arrowroot
2T butter (cold)
1T raw maple syrup
1/2 tsp cinnamon
How you do it:
Preheat the oven to 350 F and grease or line a muffin tin
Toast the walnuts in the oven for about 6-7 minutes
Sift together the dry ingredients (first 8)
Whisk together the wet ingredients (eggs->vanilla) in a separate bowl
Combine wet->dry and mix until well combined
Fold in (optional) nuts
Scoop into muffin tins, fill almost the entire cup
Combine topping ingredients in a smaller bowl (make sure butter is cold)- use your hands to combine, should be a chunky, soft crumble - sprinkle over muffins
Bake for 23-24 minutes or until appearing golden brown around the edges and knife comes out of the center clean
Enjoy with a schmear of organic cream cheese or warm butter :)
Tip: Store on the counter for 2-3 days or fridge for 4-5; freezes well!
*manuka or raw honey would also work well
**for dairy free use coconut oil; could also use ghee!
