Cinnamon Sugar Pumpkin Muffins

Name: Cinnamon Sugar Pumpkin Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cup almond meal; 1 cup wholemeal self-raising flour, can replace with gluten-free self raising; ½ tsp baking soda; ½ tsp ground ginger; ½ tsp nutmeg; ½ tsp pumpkin pie spice; ½ tsp sea salt; 1 tsp cinnamon; 3 eggs; 1 tsp vanilla extract; 1½ cup pumpkin mash, or 15 oz can; 1/3 cup coconut oil, melted and cooled to room temperature; ½ cup maple syrup; 1/2 c walnuts, chopped (optional); 3 tbsp coconut sugar; 1½ tsp cinnamon

6 steps

Prep:20minCook:25min

These nourishing muffins have a decadent crunchy topping that will make your whole house smell divine!

Updated at: Thu, 17 Aug 2023 11:32:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories235.1 kcal (12%)

Total Fat13.8 g (20%)

Carbs22.9 g (9%)

Sugars13.2 g (15%)

Protein5.5 g (11%)

Sodium154.4 mg (8%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ½ cupalmond meal

1 cupwholemeal self-raising flour

can replace with gluten-free self raising

½ tspbaking soda

½ tspground ginger

½ tspnutmeg

½ tsppumpkin pie spice

½ tspsea salt

1 tspcinnamon

3eggs

1 tspvanilla extract

1 ½ cuppumpkin mash

⅓ cupcoconut oil

melted and cooled to room temperature

½ cupmaple syrup

½ cwalnuts

chopped, optional

For the Topping

3 Tbspcoconut sugar

1 ½ tspcinnamon

Instructions

Step 1

Preheat the oven to 180°C or 350°F. Line a 12-cup muffin tray with 12 paper muffin cups. Grease lightly with coconut oil.

OvenPreheat

Step 2

Combine all of the dry ingredients in a large mixing bowl. In a separate bowl, whisk the eggs. Add in the remaining wet ingredients and whisk until incorporated.

Step 3

Make a well in the dry ingredients and pour the wet ingredients in. Stir to combine. Fold in nuts if using. Divide the batter between the muffin cups.

Step 4

In a small bowl, mix the coconut sugar and extra cinnamon together. Use a spoon to sprinkle the cinnamon sugar over the top of the muffin batter.

Step 5

Bake in the oven for 25 minutes or until the muffins are cooked through. Allow to cool in the tin.

Step 6

Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze them for up to 1 month. Defrost and warm before eating.