Paleo Pumpkin Muffins with Cinnamon Streusel {GF, DF}

Let the fall baking obsession begin!  As if I could hold back any longer – I mean it’s August 27 and it also happens to be the Monday before the Saturday that is Sept 1.

So, what I’m saying is that it’s almost fall and I’m more than ready to break out the pumpkin and go to town on some muffins – these paleo pumpkin muffins with a gloriously sweet/spiced cinnamon streusel.

And, because it’s the first pumpkin recipe of the season for me (and because I’ve been a little icing-happy lately) I even drizzled them with a gooey sweet maple icing – optional, of course, if you want to keep them less sweet.  I will say the muffins are sweet enough even without the icing – I just couldn’t help myself though!

Ingredients

• 3 large eggs
• 1 cup organic pumpkin puree
• 1/3 cup organic coconut milk full fat
• 1/3 cup organic coconut sugar or maple sugar
• 2 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 3/4 cups blanched almond flour
• 1/4 cup tapioca flour or arrowroot
• 1 Tbsp coconut flour
• 1 tsp baking soda
• 1 Tbsp pumpkin pie spice
• 1/2 tsp cinnamon
• pinch fine grain sea salt

streusel:

• 3/4 cup blanched almond flour
• 1/3 cup maple sugar or coconut sugar
• 1 tsp pumpkin pie spice
• 1/8 tsp sea salt
• 1/4 cup grass fed butter or ghee or coconut oil, solid and chilled
• maple icing**(optional)
• 1/2 cup organic powdered sugar or make your own with maple sugar*
• 2 tsp pure maple syrup
• 2 tsp coconut milk or unsweetened almond milk
• 1/4 tsp pure vanilla extract

Instructions
prepare the streusel first:

1. In a medium bowl, use a pastry blender or fork to combine the cold butter or ghee (or coconut oil) with the almond flour, sugar, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.
2. ....................................

for full recipes please see : www.paleorunningmomma.com

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