Pumpkin, apple and spice makes muffins oh so nice. This is the perfect fall muffin. It has all the autumnal flavors: pumpkin, apple, cinnamon, nutmeg and a hint of ginger. These are so good you will probably eat two in one sitting. I know this because that is what we did. Really, we did. That is probably not a good thing, but the muffins sure were good and totally worth it.
- 2 1/2 c paleo all-purpose flour (see website)
- 1 c coconut sugar
- 1 c maple sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1/4 tsp ginger
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs, beaten
- 1 tsp vanilla
- 1 can pumpkin (not pie filling)
- 1/2 c coconut oil, melted
- 2 c shredded apples
- 1/4 c maple sugar
- 2 tbsp paleo all-purpose flour (see website)
- 1/2 tsp ground cinnamon
- 1 tbsp butter
In a large bowl, combine flour, sugars, cinnamon, nutmeg, ginger, baking soda and salt. Stir in shredded apple until well incorporated with the dry ingredients. Combine eggs, vanilla, pumpkin and oil. Stir into apple mixture. Set aside.
Mix up streusel topping in a small bowl. Set aside
Preheat oven to 350 degrees.
Fill greased muffin cups 3/4 full. Top muffin mixture with 1 teaspoon over each muffin. Bake for 30-35 minutes, until a toothpick inserted into muffin comes out clean.
Cooling pan 10 minutes before removing to a wire rack. Makes about 18 muffins. I made 12 regular size muffins and 24 mini muffins from this batch. Share. Eat. Enjoy.