These gluten free muffins are moist and fluffy with a crumbly walnut topping. The warm note of pumpkin spice combined with the toasty flavours of California walnuts makes these perfect for Fall baking while also packing a nutritious punch!
Ingredients
1/2 cup canned pumpkin or pumpkin puree
2 eggs
1/3 cup coconut oil, melted and cooled
1/3 cup pure maple syrup
1/4 cup coconut sugar
1 teaspoon vanilla extract
1 cup oat flour
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coarsely chopped California walnuts
Maple Oat Topping:
1/3 cup coarsely chopped California walnuts
1/3 cup rolled oats
2 tablespoons pure maple syrup
1 tablespoon coconut sugar
1 tablespoon coconut oil
Preparation
Preheat oven to 350°F and line 10 muffin cups with paper liners.
Whisk together pumpkin puree and eggs in a large bowl. Add coconut oil, maple syrup, coconut sugar and vanilla and mix well.
Whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Add to bowl with wet ingredients and stir until just combined. Lightly stir in walnuts. Spoon equal amounts into prepared muffin cups.
Stir together all topping ingredients in a small bowl and sprinkle evenly over batter.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from muffin tin.
From: California Walnuts
