I told you there would be pumpkin.
I warned you that there might be a ton of pumpkin.
I stick to my word.
What can I say?
We have had small bouts of cooler weather here and there, but it’s still pretty hot.
I saw my first decorative pumpkin while out on my run this past Sunday, and my aunt already blinged out her backyard in Halloween decorations.
Soooooo, when I went to my aunt and uncles for pasta lunch on Sunday, I thought it only befitting to bring something with pumpkin.
Even if, technically, these are for breakfast.
These are the ULTIMATE pumpkin coffee cake muffins.
I mean, just look at that crumbly, crunchy, cashew topping!
Then ya know…I drizzled em’ with some coconut butter.
Ha, bet you thought that was a powdered sugar glaze.
Everyone said they were absolutely delicious…little did they know they were healthier 😉
- For the muffins:
- ¼ c. cashew butter
- 1 c. unsweetened pure pumpkin
- 1 large egg
- 1 c. unsweetened, vanilla coconut milk
- ½ c. granulated stevia
- 2 T. pure maple syrup
- 1 t. pure vanilla extract
- ½ c. coconut flour
- 2½ t. baking powder
- ½ t. ground cinnamon
- ¼ t. fine sea salt
- For the streusel:
- ¼ c. coconut butter, at room temperature
- 2 T. coconut sugar
- 1 t. coconut flour
- 1 t. ground cinnamon
- ¼ c. chopped, raw, unsalted cashews
- For topping, optional:
- melted coconut butter
- For the muffins, preheat the oven to 350 degree F. Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the cashew butter, pumpkin, egg, milk, stevia, maple syrup, and vanilla until smooth.
- Stir in the coconut flour, baking powder, cinnamon, and salt.
- Fill each muffin cup ½ full with the muffin batter.
- In a small mixing bowl, combine the topping ingredients until a crumbly mixture forms.
- Sprinkle each muffin with a bit of the topping.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
- Let the muffins cool slightly and drizzle each with melted coconut butter.