Pumpkin Bread Muffins

By Jen Paleracio | August 9, 2017

Whether you’re looking for a good breakfast or just want something good to snack on, this recipe is the best choice for you. This one is inspired by Wellness Mama it’s grain free and so delicious. I substitute the honey for pure maple syrup and I used coconut palm sugar to make the strudel.

Let’s Bake!

 

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Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil melted
  • 5 eggs
  • 1/3 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice

Instructions
 

  • Heat the oven to 375 degrees. Line a muffin pan with paper cups. Combine all ingredients in a food processor, pulse until smooth. Fill each muffin cups with 1/4 cup pumpkin mixture.
  • Top them with pecans and coconut palm sugar (strudel).
    Bake for 20-30 minutes or until the toothpick inserted in the middle comes out clean.

Strudel:

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Ingredients
  

  • 1 tablespoon coconut palm sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon coconut oil melted

Instructions
 

  • Combine all ingredients, sprinkle on top of the muffins before baking. 

 

 

 

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Posted in Breakfast, Recipes