Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1 tsp ground cinnamon
  • 2 tbsp melted coconut oil
  • 2 tbsp rolled oats
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1 large egg
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 350°F (175°C). In a medium bowl, combine almond flour, coconut sugar, cinnamon, and oats. Stir in the melted coconut oil with a fork until the mixture forms small, sandy clumps; set aside.
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, egg, melted oil, and vanilla extract until the mixture is smooth and uniform.
  3. Sift the white whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt directly into the wet ingredients. Gently fold the mixture with a spatula until no streaks of flour remain.
  4. Divide the batter evenly among 12 muffin cups, filling them about 3/4 full. Sprinkle the streusel topping over each muffin, pressing lightly with fingertips.
  5. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden-brown.