Pumpkin Muffins with a cinnamon walnut crumble (Gluten Free, Dairy Free) (Edit recipe)

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These Pumpkin muffins spiced with pumpkin pie spice and a cinnamon sugar walnut crumble is just what you need with your coffee as the fall weather is beginning to set in! So yum! These muffins are gluten and dairy free too! I used Primal Palate's All Purpose gluten free flour which gave these muffins their amazing texture and adding in the pumpkin puree also made it so moist and delicious! For the crumble, I used sprouted walnuts from Lark Ellen mixed with cinnamon sugar spice from Primal Palate. What a delicious crumble it is and a great topping for the muffin!

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PREP TIME

30 minutes

COOK TIME

25 minutes

INGREDIENTS

15

Serves: 24

Ingredients

2.25 cups Gluten-Free All-Purpose Flour - Primal Palate
2 tsp Grain-Free Baking Powder - Otto's Naturals
1.5 tsp Baking Soda - Thrive Market
0.5 tsp Sea Salt
1 cup Organic Pumpkin - Thrive Market, pumpkin puree canned or homemade is fine too
1 cup Extra Virgin Olive Oil
6 whole Eggs
2 cups Coconut Sugar
0.25 cup Maple Syrup - Under the Bark Syrup Co.
2 tsp Pumpkin Pie Spice - Primal Palate
2 tsp Vanilla Extract - Primal Palate
1 Tbsp Lemon Juice

For the crumble

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Process

Cook Mode

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

Pre-heat the oven to 350 F.
In a large tray or parchment paper sheet, measure the flour, the salt, baking powder and baking soda. Mix well all of these using a spatula. Keep aside.
Make the crumble topping by adding the walnuts and cinnamon sugar cookie spice blend to a chopper or a food processor and pulse for a few seconds until you get a coarse crumble. Keep this aside.
In a large mixing bowl, add the pumpkin puree, eggs, oil, coconut sugar, maple syrup, pumpkin pie spice and vanilla. Mix using an electric mixer or a stand mixer. Next slowly add the flour mixture to this batter 1/2 cup at a time and continue to mix until all flour mixture is used and you get a thick batter. Add the lemon juice and mix again.
Line the muffin pan with paper cups and scoop out the batter using an icecream scoop into each paper cup until it's about 3/4 th full. Sprinkle a little bit of the crumble topping on top of the batter in each muffin cup.
Place the muffin tray in the pre heated oven and bake for about 25 minutes or until a toothpick inserted in the center of the muffin comes clean. Take the muffin pan out of the oven and let cool before serving!

Notes

This recipe makes 24 muffins or 2 loaves so you can half the recipe for making less.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	208
Fat:	12 g
Carbohydrates:	24 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	186 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.