1/4cuppumpkin puree, applesauce or mashed banana(60 g)
3tbspany nut/seed butter(48 g) sub oil or yogurt
3tbspmaple syrup(63 g) sub sugar-free
3tbsp(nut) milk or water(45 g) I used unsweetened almond milk
1/4tspvanilla extract
3/4cupflour(90 g) gf all purpose if desired
1tspbaking powder
1/4tspbaking soda
1/8tspsalt
1/2tspcinnamon
Crumb topping
2tbspflour(15 g) gf if desired
2tbspsugar(24 g) brown/coconut sugar works best
1tbsp(plant) butter, melted(14 g) sub coconut oil
pinch of cinnamon
2tbsp(optional) chopped pecans/nuts(15 g)
Instructions
To make the crumb topping, mix sugar, cinnamon and flour, then pour in melted butter, stir to combine, chill in the refrigerator.
Preheat oven to 350F and grease or line a muffin pan with liners.
In a medium bowl whisk together pumpkin, maple, nut/seed butter, milk/water, vanilla.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and fold into the wet mixture (do not overmix).
Fold in mix-ins (optional) and transfer to muffin pan. Sprinkle with crumb topping.
Bake 20-25 minutes until centers are done, cool slightly and enjoy!!
Notes
The recipe will make 6 tall and 8 snack-sized muffins. The snack-sized ones absolutely hit the spot as dessert! Nutrition info is based on 6 tall muffins.
To make a quick icing, mix 1 tbsp powdered sugar and 1 tsp maple syrup and drizzle on the cooled muffins.