Soft pumpkin muffins with cozy fall spices and a buttery pecan streusel. Made with almond flour, pumpkin purée and a boost of protein powder, these are perfect for a make-ahead breakfast. Pair with eggs or sheep yogurt for extra protein, or enjoy one as an afternoon snack.
Makes: 8–10 muffins
Oven: 350°F
Bake time: Start checking at 23 minutes; larger muffins may need 28–35 minutes.
Ingredients
200 g almond flour
20 g coconut flour
30 g protein powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
300 g pumpkin purée
4 large eggs
80 g yacon syrup
75 g coconut oil, melted and slightly cooled
1 tsp vanilla extract
Pecan Streusel
85 g chopped pecans
35 g almond flour
25 g pure maple syrup
20 g softened ghee or butter
¼ tsp cinnamon
Directions
Preheat the oven to 350°F. Line 8–10 muffin cups with large liners.
In a small bowl, mix the pecans, almond flour, maple syrup, ghee or butter, and cinnamon until crumbly. Refrigerate while preparing the batter.
In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
In a separate bowl, whisk together the eggs, pumpkin purée, yacon syrup, melted coconut oil and vanilla until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined.
Let the batter rest for 5 minutes. It should be thick but spoonable. If too stiff, stir in 15–30 g water.
Divide the batter among the prepared muffin cups, filling each about three-quarters full. If needed, use additional cups to avoid overfilling.
Sprinkle the pecan streusel evenly over the tops, pressing lightly so it sticks.
Bake until the centres are set and a toothpick inserted into the muffin comes out with a few moist crumbs. Start checking at 23 minutes; larger muffins may take 28–35 minutes.
Cool in the pan for 15 minutes before carefully transferring to a wire rack.