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
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1/2 cup canned pumpkin or pumpkin puree
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2 eggs
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1/3 cup coconut oil, melted and cooled
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1/3 cup pure maple syrup
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1/4 cup coconut sugar
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1 teaspoon vanilla extract
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1 cup oat flour
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1 teaspoon pumpkin pie spice
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup coarsely chopped California walnuts
Maple Oat Topping:
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1/3 cup coarsely chopped California walnuts
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1/3 cup rolled oats
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2 tablespoons pure maple syrup
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1 tablespoon coconut sugar
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1 tablespoon coconut oil
Preparation
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Preheat oven to 350°F and line 10 muffin cups with paper liners.
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Whisk together pumpkin puree and eggs in a large bowl. Add coconut oil, maple syrup, coconut sugar and vanilla and mix well.
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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.
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Stir together all topping ingredients in a small bowl and sprinkle evenly over batter.
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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
