Pumpkin Muffins with Cinnamon Crunch (Nut Free, Paleo, Gluten Free, Dairy Free)

IMG_2781 (640x427)Sometimes, only a muffin could do the trick. Muffins are great for many occasions. 

  1. Breakfasts
  2. Snack time- morning or afternoon
  3. Sneaking vegetables in
  4. Portable
  5. Quick and easy to make 

And those are just 5 reasons that I can think of. IMG_2778 (640x427)

Truth is, I’m very lucky. My son eats vegetables. Yep. I know. It’s God-sent. I know of many fussy kiddies and am just secretly glad that my son eats them. I see my girlfriends struggle and attempt so many different ways to get their children to have vegetables and fruits, and I really do feel their pain. IMG_2780 (640x427)

So why do I still include vegetables in muffins? I guess I believe that it is the most easy and natural way to bind ingredients with the natural goodness of starchy vegetables. Pumpkin is so versatile. I tend to have some stash away in the freezer. These muffins didn’t take me long to whip up at all, and I didn’t need to put in any sweetener the mixture, though I did add a touch of honey to the crunch topping. 

Another one for me to remember when Asher starts school! 

Pumpin Muffins with A Cinnamon Crunch
Yields 14
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1/2 cup coconut flour
  2. 1/4 cup arrowroot flour
  3. 4 eggs
  4. 1 cup pumpkin puree
  5. 1 tbsp cinnamon
  6. 1 tsp ginger
  7. vanilla paste
  8. 1 tsp baking powder
  9. 1/2 tsp baking soda
  10. squeeze of lemon
  11. Cinnamon Crunch
  12. 1 tsp vanilla
  13. 1 tbsp coconut oil
  14. 1/2 cup pepitas
  15. 1/2 cup pecans (But remove if nut free)
  16. 1 tbsp honey
Instructions
  1. Pre heat oven 180C. Line tray with baking paper and baking cups.
  2. Blitz muffin ingredients in food processor. Spoon into cups.
  3. In a bowl, using a spoon, mix crunch ingredients together. Spoon onto muffins.
  4. Bake for 25-30 minutes.
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