Addicting Pumpkin Muffins

Okaaaay, coming at ya with another muffin recipe (if you haven't checked out these healthy banana apple muffins I recently posted you can here!). I've been on the hunt for a good pumpkin muffin recipe and hit some duds along the way. They were either bland and didn't have enough of that pumpkin spice goodness to them, or they didn't have the perfect texture and moistness that you expect when taking a bite into it. Wow, I sound like I have really high expectations ... it's true hah!

I found a recipe that sounded delicious so I thought I'd give yet another pumpkin recipe a try. This one is from Sally's baking addiction and I revised it a bit to make it gluten free and healthier (aka less sugar) and subbed avocado oil for vegetable oil! I find so often recipes call for a ton of sugar which you can either cut in half or switch to something like maple syrup, honey, dates, stevia, xylitol or erythritol. Dr. Axe has a great article explaining natural sweeteners and the best sugar subtitutes.

Pumpkin Crumble Muffins (makes approx 16 muffins)

What you'll need:

• 1 and 3/4 cups gluten free flour (or regular) 

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves

• 1/2 teaspoon salt

• 1/2 cup avocado oil

• 1/2 cup stevia (or natural sugar substitute such as honey. NOTE: I added 1/4 cup of xylitol as it was what I had on hand and it was totally fine to decrease the amount of sugar to 1/4 cup!)

• 1/2 cup maple syrup

• 1 and 1/2 cups canned pumpkin puree

• 2 large eggs, at room temperature

• 1/4 cup almond milk, at room temperature

For the Crumble:

• 3/4 cup gluten free flour

• 1/4 cup brown sugar

• 1/4 teaspoon of ground nutmeg, ginger, cloves

• 1/2 teaspoon cinnamon

• 6 Tablespoons unsalted butter, melted

I opted to not make the icing the recipe called for because that just seemed like another step that I did not have time for haha! And The crumble itself was THE BOMB!

Directions:

1. Preheat oven to 425F

2. Whisk flour, baking soda, and spices together

3. Mix together oil, honey (or whatever sugar substitute you are using), maple syrup, pumpkin puree, eggs and milk.

4. Add dry ingredients to wet ingredients and combine.

5. Place in greased muffin tin about 3/4 full

6. Make the crumble and spoon on top of the muffin batter and gently press it down.

7. Bake for 5 minutes at 425F and then decrease temp to 350F and bake for 15-17 minutes.

Let me know if you make them and if your kids devoured them like mine did. (I have lil muffin monsters over here!)

xo,

Lindsay