Paleo Pumpkin Streusel Muffins
½ cup pumpkin puree
½ cup coconut oil, melted olive oil
3 tablespoons coconut almondt milk
6 eggs tablespoons chia seeds, 12 tablespoons water
6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup)
1 tablespoon vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon pumpkin pie spice
½ cup coconut almond flour
½ cup pecans, chopped
¼ cup almond meal/flour
1 teaspoon ground cinnamon
1 tablespoon coconut olive oil, melted
Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with coconut oil. Foil
In a small bowl add pitted dates and 1 Tablespoon water
Heat in sauce pan
Mash dates with fork and add 1tabelspoon maple syrup, mash again
In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and pumpkin spice. Process until well combine and the date mixture is pureed. Add coconut flour and process again until combine.
To make streusel, combine all ingredients and stir to combine.
Fill each paper cup ¾ full of batter and top with streusel. Bake muffins for 30 to 35 minutes.
Note: I just used olive oil b/c i didn’t have coconut oil at the time. coconut oil is way better to use bc it “maintains its chemical integrity” even at “high temperatures”*