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Nut-Free Pumpkin Crumb Muffins
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Servings
8
muffins
Ingredients
Muffins
5
large eggs
⅓
cup
canned pumpkin puree
⅓
cup
coconut sugar
¼
cup
coconut flour
⅛
teaspoon
celtic sea salt
½
teaspoon
baking soda
1
tablespoon
pumpkin pie spice
Topping
⅓
cup
palm shortening
⅓
cup
coconut sugar
2
tablespoons
coconut flour
2
tablespoons
ground cinnamon
Instructions
In a
food processor
, combine eggs, pumpkin, and coconut sugar
Pulse in coconut flour, salt, baking soda, and pumpkin pie spice until well combined
Divide batter between 8
paper lined
muffin cups
Rinse out food processor
In a
food processor
, combine shortening and coconut sugar
Pulse in coconut flour and cinnamon
Sprinkle topping over cupcake batter
Bake at 350°F for 20-25 minutes
Cool 1 hour
Serve
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Cook Mode
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Equipment
Food Processor
Paper Liners
Muffin Cups
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!