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Paleo Pumpkin Muffins with Streusel Topping
PALEO GLUTEN-FREE GUY32Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup coconut flour
- 1 cup arrowroot flour (/starch)
- 5 tsp. canela (plus 1/2 teaspoon for the topping)
- 3 tsp. ground ginger
- 1 tsp. fine sea salt
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. nutmeg
- 1/4 tsp. ground allspice
- 6 eggs (room temperature)
- 15 oz. pumpkin puree (not pumpkin pie filling)
- 3/4 cup maple syrup (100% pure dark)
- 2 tsp. vanilla extract
- 2 Tbsp. coconut oil (softened)
- 1/4 cup coconut sugar
- 1/4 cup pumpkin seeds (chopped)
- 1/4 cup coconut sugar
- 1/4 cup pumpkin seeds (chopped)
- 2 Tbsp. coconut oil (softened)
- 2 tsp. coconut flour (plus 1 cup, divided)
- 1/2 tsp. canela (plus 5 teaspoons, divided)
- 1 cup arrowroot starch (/flour)
- 3 tsp. ground ginger
- 1 tsp. fine sea salt
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 6 large eggs (room temperature)
- 15 oz. pumpkin puree (not pumpkin pie filling)
- 3/4 cup maple syrup (100% pure dark)
- 2 tsp. vanilla extract
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