Nut-Free Pumpkin Crumb Muffins

By Elana’s Pantry
Yield 8 servings

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Ingredients:

Muffins
  • 5 large eggs
  • 1/3 cup canned pumpkin puree
  • 1/3 cup coconut sugar
  • 1/4 cup coconut flour
  • 1/8 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
    • Topping
  • 1/3 cup palm shortening
  • 1/3 cup coconut sugar
  • 2 tablespoons coconut flour
  • 2 tablespoons ground cinnamon

    • Method:

    1. In a food processor, combine eggs, pumpkin, and coconut sugar
    2. Pulse in coconut flour, salt, baking soda, and pumpkin pie spice until well combined
    3. Divide batter between 8 paper lined muffin cups
    4. Rinse out food processor
    5. In a food processor, combine shortening and coconut sugar
    6. Pulse in coconut flour and cinnamon
    7. Sprinkle topping over cupcake batter
    8. Bake at 350°F for 20-25 minutes
    9. Cool 1 hour
    10. Serve