Pumpkin Crumb Cake Muffins
 
Prep time
Cook time
Total time
 
Dana:
Serves: 16 muffins
Ingredients
For the muffins:
  • ¾ cup + 1 Tbsp (100g) cassava flour
  • 3 Tbsp (18g) coconut flour
  • 1 Tbsp (5g) pumpkin pie spice
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup (120g) loosely packed brown sugar
  • 2 eggs
  • ¾ cup (185g) pumpkin purée
  • ¼ cup (65g) cashew butter
  • 2 Tbsp full-fat coconut milk
  • 1 tsp vanilla extract
  • *a little ghee or butter, for greasing the baking dish
For the crumbs:
  • 8 Tbsp butter
  • ½ cup (80g) brown sugar
  • ½ cup (100g) organic cane sugar
  • 1 cup (130g) gluten-free baking flour blend
  • 1 tsp baking powder
  • Organic powdered sugar, for dusting
Directions
  1. Preheat the oven to 350 F. Line a muffin tin with paper or silicone muffin liners.
  2. First, make the muffins. Combine the dry ingredients (flours, pumpkin pie spice, baking soda and salt) in a small bowl, and the wet ingredients (sugar, pumpkin, cashew butter, eggs, vanilla, and almond milk) in a medium sized bowl. Mix well so all the ingredients are in corporated in the separate bowls, then gradually add the dry ingredients to the wet in batches, until everything is combined.
  3. Use a spoon to transfer the batter into the individual muffin liners. Fill them only about halfway - you’ll get about 16-18 muffins out of this! Pop them in the oven and set a timer for 15 minutes.
  4. While the muffins are baking, make the crumbs. Combine the softened butter, cane and brown sugar, then add in the flour and baking powder. Try not to overmix with your hands, or the batter will become too warm and the crumbs will sink into the cake.
  5. When the oven timer goes off, crumble and mix the crumb batter into a mixture of small and large pieces over the muffins. Raise the oven temperature to 375 and bake for 15 minutes more, or until a knife inserted in the center of the muffins comes out clean and until the crumbs start to brown on top.
  6. Once cool enough to handle, carefully transfer the muffins to a rack to cool completely.
  7. When the muffins are cool, cover with sifted powdered sugar. DEVOUR.
Notes
**You could also make this into a pumpkin crumb cake! Ditch the muffin tin and spread the batter in a prepared 13x9 baking dish. Bake for 15 minutes, then raise the temperature to 375 F, add the crumbs, and bake an additional 15 minutes.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pumpkin-crumb-cake-muffins-gluten-free/