I’m going to put this out there...and it’s pretty dividing...
I’m not a pumpkin spice fan. I’ll always choose banana bread or something with apples over pumpkin. I just don’t get the hype.
BUT, when I crowd sourced you all for fall recipe ideas, pumpkin won by a landslide — which is how these pumpkin muffins were born.
And I have to admit, they’re really really good, especially those topping bites with the coconut pumpkin seed crumble...
Pumpkin is a great source of minerals, fiber, and beta-carotene (which our body converts to vitamin A — an essential vitamin that promotes good vision, a healthy immune response, and cell growth). And pumpkin seeds are full of zinc which supports our immune system — because cold season is upon us!
I used the Reims spice blend from La Boite for a more complex flavor, but you can easily use traditional pumpkin pie spice instead. If you want to make a store bought blend a little more interesting, try adding a pinch of star anise, Chinese five spice, cardamom, or a tiny bit of black pepper to the batter.
These muffins are both grain-free and refined sugar free so you can feel good about having them for breakfast. I love them toasted with a dollop of coconut yogurt and an extra drizzle of maple syrup over the top.
Pumpkin Spice Muffins with Coconut Crumble
Makes 12 regular sized muffins
1/4 cup pumpkin seeds
1/4 cup shredded coconut
1 Tbs. coconut sugar
1 cup pumpkin puree
1/2 cup maple syrup
1/2 cup almond butter
1/3 cup avocado or coconut oil, warmed
1 tsp. vanilla extract
1 cup almond meal
1/4 cup coconut flour
2 tsp. pumpkin pie spice (or La Boite Reims)
1/2 tsp. baking soda
1/2 tsp. sea salt
Preheat oven to 350 degrees and grease a 12-count muffin tin with coconut oil or line with parchment paper cups.
In blender, pulse together pumpkin seeds and shredded coconut until chopped. Transfer to a small bowl and mix in coconut sugar. Set aside.
Add pumpkin puree, eggs, maple syrup, almond butter, coconut oil, and vanilla extract to blender and blend until well combined.
Add dry ingredients to blender and pulse until well combined. Batter should be thick, but pourable.
Divide batter evenly among the 12 muffin cups. Sprinkle each with a scant 1 tablespoon of the topping mixture and gently press into batter. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
Let muffins sit for 10 minutes before removing them from the baking tin and transferring to wire rack to cool completely.
Muffins will keep at room temperature for several days or in the fridge for up to one week. You could also freeze them, well sealed and individually wrapped, for 1-2 months
Non-blender method: Coarsely chop pumpkin seeds and mix together with coconut flakes and coconut sugar. Whisk or beat together wet ingredients in a large bowl until uniform and some volume has been built up. Then fold in dry ingredients until just combined. Proceed as written.