Apple Pie Puffins (Edit recipe)

Apple Pie Puffins? Yep, who said that ol' sheet pan is only used for dinner?! It's a cross between a muffin and a crumb cake and absolutely DELISH! Make our "apple cider pie filling" ahead of time, mix that batter up, swirl the apple goodness and you'll have these baking in the oven in no time. Bonus, your home will smell AMAZING! We've added an apple cider drizzle on top of that crumb topping. While that's optional, gosh it adds such a delightful layer of flavor!

20 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	10 g
Carbohydrates:	44 g
Protein:	2 g
Cholesterol:	20 g
Sodium:	234 mg
Fiber:	3 g
Sugars:	13 g
Calculated per serving.

by Back Porch Paleo

Serves: 12

Ingredients

Crumble Topping

.25 cup Maple Sugar
.25 cup Cassava Flour
.25 cup Pecans, finely chopped
.25 cup Old Fashioned Oats, gluten free oats or a combo of oats & tiger nut flakes
2 Tbsp Ghee
.50 tsp Ground Cinnamon
.25 tsp ground Nutmeg
.25 tsp Sea Salt

Puffin

1.75 cups Cassava Flour
.5 cup Maple Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
.25 tsp ground Nutmeg
.25 tsp Sea Salt
1 cup Buttermilk, can sub nut milk buttermilk*
3 whole Eggs, room temperature
.25 cup Ghee, melted & slightly cooled
1 tsp Pure Vanilla Extract
.75 cup Apple Cider Pie Filling (click for recipe), up to 1 cup depending on how much you want to use

Drizzle

1 cup Powdered Sugar, can sub maple powdered sugar, but it will change the flavor profile & color
1 Tbsp Apple Cider, up to 2 tbsp depending on how thin you like it
1 tsp Caramel Infused Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 385° & line a quarter sized (13"x9") baking sheet with parchment paper.
Prepare crumble topping by adding all ingredients to a small bowl and work together with the back of a spoon or your fingers. You should have a nice crumbly mixture. Set aside while you prepare the puffin batter.
In a medium sized bowl, combine cassava flour, maple sugar, baking soda, cinnamon, nutmeg and salt, whisk to combine.
In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated.
Pour wet ingredients into dry and stir with a rubber spatula until you have a smooth batter, then pour into the prepared baking sheet, spreading out evenly.
Remove apple filling from the fridge and place dollops of it evenly over the top of the puffin batter. With a knife or small spatula, swirl the filling through the batter to evenly distribute.
Sprinkle crumble mixture evenly over the top and place in the oven.
Bake for 25-30 minutes or until the top is just golden brown and the center springs back when touched. Remove from the oven and cool.
Mix up the drizzle by adding the powdered sugar and apple cider to a small bowl and mixing until you have a consistency you like and then drizzle over the top of the cooled puffin, in a back and forth motion.
Once the drizzle is set, cut and serve.

Notes

*to make nut or coconut milk buttermilk, add 1 tbsp of fresh lemon juice to a measuring cup and fill the rest of the way up to the 1 cup mark. Allow to set for about 5 minutes, then stir and use as directed in the recipe.