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Healthy Cinnamon Crumb Pumpkin Muffins

Healthy Cinnamon Crumb Pumpkin Muffins

Vicky Coates

Here you have it my first Autumn/Fall Pumpkin recipe! These cinnamon topped pumpkin muffins make for a delicious healthy snack or even breakfast on the go. They are gluten free, dairy free, refined sugar free, grain free and therefore Paleo friendly!

One of my favourite things about Autumn/Fall is the food! I love all things cinnamon, gingerbread, pumpkin and spiced! So although as I’m typing this its still August I couldn’t help but start the recipes Autumn recipes!

I think my favourite thing about these muffins is the cinnamon crumb topping on them which is made from cinnamon, coconut sugar, Purition chai latte protein blend (could use another protein flavour or ground almonds) and coconut oil. \

These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. Coconut flour and almond flour are great flours to bake with, especially if you are gluten free and I use them in so many of my recipes! It does however make the muffins slightly more dense than regular muffins which is why I added so many eggs and the pumpkin puree to combat this a little bit. I actually really love the texture of these muffins which is super soft and squidgy with the slightly crumbly top.

I used a can of Pumpkin Puree as you just can’t yet get pumpkin but if you can when your checking this recipe out then feel free to make your own from fresh pumpkins.

Each little muffin is only 115 calories and is packed with healthy fats (9g per muffin) and Protein (4g). If you are following quite a low carb diet they are also great at only 4g carbs per muffin.

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Heres the recipe:

Healthy Cinnamon Crumb Pumpkin Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Here you have it my first Autumn/Fall Pumpkin recipe! These cinnamon topped pumpkin muffins make for a delicious healthy snack or even breakfast on the go. They are gluten free, dairy free, refined sugar free, grain free and therefore Paleo friendly!
Ingredients
  • CINNAMON CRUMBLE
  • 20g Chai Latte Protein (sub with ground almonds or another flavour protein)
  • 50g (1/3 cup) coconut sugar
  • 1 tablespoon cinnamon
  • 20g (1/4 cup) solid coconut oil
  • MUFFINS
  • 50g (1/2 cup) coconut flour
  • 15g (1/4 cup) almond flour
  • ½ tablespoon pumpkin pie spice (cinnamon, ginger, nutmeg)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 50g (1/3 cup) coconut sugar
  • 4 eggs
  • 225g (1 cup) pumpkin puree
  • 1 teaspoon vanilla
Instructions
  1. CINNAMON CRUMBLE
  2. Mix all the dry ingredients together in a small bowl.
  3. Using a fork, smash the solid coconut oil into the dry ingredients until well mixed.
  4. MUFFINS
  5. Preheat the oven to 180 degrees.
  6. Add all ingredients into a large mixing bowl and whisk together until well combined.
  7. Line a muffin tin with parchment paper muffin liners.
  8. Fill the muffins liners almost to the top with the batter.
  9. Sprinkle the cinnamon crumble on top of the batter.
  10. Bake in a preheated oven for 30 minutes or until a toothpick comes out clean.
Nutrition Information
Serving size: 1 Calories: 115 Fat: 9g Carbohydrates: 4g Protein: 4g

I’d love to see your pictures so don’t forget to tag me in them on Instagram if you make them….cleanleanbakes

Enjoy xx

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