Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/