When it comes to fall, sign me up for every basic girl pumpkin spice item you can find. Pumpkin spice cheerios? I’d definitely try them. Pumpkin spice coffee is a complete no brainer. Pumpkin spice granola bars and nut mixes and all the sugary, spicy treats? I WANT THEM ALL! I’m not afraid to throw on my black leggings, fuzzy boots (although I gave those away since we moved to AZ) and grab a PSL.
But when it came to fall last year, I had so many recipes planned out months ahead of time that I didn’t make a single pumpkin recipe! What?! I know, it’s a shame. But I’m making up for it with these delicious pumpkin muffins! Grain-free muffins can be overly eggy and weird, and I promise these are not! They are certainly dense and moist, but not mushy or weird. They’re rich and you will love them.
To make these muffins, and pretty much any other pumpkin treats, I always use Primal Palate’s Pumpkin Pie Spice. This is not an ad, I just really love their spice blend. I’ve even been blending a bit into my morning coffee, and now I’m mad that I didn’t think of that last year. It’s so good. I think that the spices contribute to the deliciousness of these muffins, so check them out.
Ok, now let’s get to baking. I’m watching the Great British Baking Show and everyone is just so darling and British. I love it. So, in their honor: on your mark….get set…..BAKE!
Grain-Free Pumpkin Muffins with Pecan Streusel
3/4c pumpkin pureé
1/2c arrowroot starch
5T maple syrup
1 1/2T butter, melted
1 1/2c almond flour
1 1/2T coconut flour
3/4t baking soda
1/8t cream of tartar
1 1/2T pumpkin spice
1t pumpkin spice
1T coconut sugar
2T arrowroot starch
1/4c pecans, chopped fine
Preheat the oven to 325 degrees. Place 8 parchment liners into a muffin tin.
In the bowl of a mixer, add the first 5 ingredients and mix until smooth. Scrape down the sides and mix again.
In a small bowl, whisk together the remaining dry ingredients.
Add the dry ingredients to the mixer and slowly mix all ingredients together, then adjust the speed to medium-high and beat for about 1 minute.
The batter will be thick, but scoop it into 8 muffin cups. They’ll be about 3/4 full.
To make the streusel, use the back of a fork to smash together the ghee, pumpkin spice, coconut sugar, and arrowroot in a small bowl. Once it comes together in a dough, add the chopped pecans.
Crumble the streusel topping over each muffin.
Bake the muffins for 30 minutes. As soon as you can touch them, move the muffins to a rack to cool.
If you decide to make these muffins, snap a pic for me! I wanna see them, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!