Pumpkin Spice Muffins with Coconut Crumble

Pumpkin Spice Muffins with Coconut Crumble

Pumpkin is a great source of minerals, fiber, and beta-carotene (which our body converts to vitamin A — an essential vitamin that promotes good vision, a healthy immune response, and cell growth). And pumpkin seeds are full of zinc which supports our immune system — because cold season is upon us!

Pumpkin Spice Muffins with Coconut Crumble

MAKES 12 REGULAR SIZED MUFFINS

INGREDIENTS:

1/4 cup pumpkin seeds
1/4 cup shredded coconut
1 Tbs. coconut sugar

1 cup pumpkin puree
3 eggs
1/2 cup maple syrup
1/2 cup Kroma OMG cookie butter
1/3 cup avocado or coconut oil, warmed
1 tsp. vanilla extract

1 cup almond meal 
1/4 cup coconut flour
2 tsp. pumpkin pie spice (or La Boite Reims)
1/2 tsp. baking soda
1/2 tsp. sea salt

DIRECTIONS:

  • Preheat oven to 350 degrees and grease a 12-count muffin tin with coconut oil or line with parchment paper cups.

  • In blender, pulse together pumpkin seeds and shredded coconut until chopped. Transfer to a small bowl and mix in coconut sugar. Set aside. 

  • Add pumpkin puree, eggs, maple syrup, almond butter, coconut oil, and vanilla extract to blender and blend until well combined. 

  • Add dry ingredients to blender and pulse until well combined. Batter should be thick, but pourable. 

  • Divide batter evenly among the 12 muffin cups. Sprinkle each with a scant 1 tablespoon of the topping mixture and gently press into batter. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. 

  • Let muffins sit for 10 minutes before removing them from the baking tin and transferring to wire rack to cool completely. 

    NOTES:

    Muffins will keep at room temperature for several days or in the fridge for up to one week. You could also freeze them, well sealed and individually wrapped, for 1-2 months

    Non-blender method: Coarsely chop pumpkin seeds and mix together with coconut flakes and coconut sugar. Whisk or beat together wet ingredients in a large bowl until uniform and some volume has been built up. Then fold in dry ingredients until just combined. Proceed as written. 

Recipe developed for SWW® by Erin Parekh