Sunshine on crisp mornings are one of my favorite things about fall. The temperatures drop, the leaves start turning color, and I turn my oven on again after a summer of grilling pretty much everything.
I love the smell of cinnamon wafting through the house when these muffins are in the oven. And there’s nothing like pumpkin and spice that says fall in quite the same way.
These muffins are the definition of perfectly moist, (if I’m allowed to say that word) topped with cinnamon pecan streusel and lightly glazed. The inside is all soft yet slightly springy, which is the perfect contrast to the crunchy topping. I started off with a cinnamon glaze, but I ended up going with the same lemon glaze I used on my Healthy Zucchini Blueberry Bread because the light citrus tang was the perfect compliment here too.
And… just because, here’s a closer look at that interior texture we were just talking about.
These muffins come together easily in a mixing bowl, (no electric mixer required). Start by whisking together all of the dry ingredients until they’re completely combined.
Then add the wet ingredients and mix together until a thick muffin batter forms, (see picture below).
Portion the muffin batter evenly into a greased muffin tin…
… and finally mix together the streusel to top them with.
After the muffins come out of the oven, they need to cool for a few minutes in the muffin tin before you can remove them. I use a thin spatula to carefully lift them out onto a cooling rack before glazing them.
The easiest way to get a nice zig zag pattern over your muffins is to put the glaze into a squeeze bottle, but in a pinch you can put the glaze into a Ziplock and cut the smallest portion off the tip to pipe the glaze over the muffins.
Since streusel is always best right out of the oven, I definitely recommend eating these within the first few hours after you make them.
Tip 1: If you know you’re going to have leftovers, these do freeze really well, and can be reheated as needed at 250ºF until they’re crunchy again.
Tip 2: You can glaze these muffins, freeze and reheat them, and the glaze won’t melt into your muffins like a powdered sugar glaze would. The glaze will turn more of a solid cream color rather than the opaque white you see in the photo, but other than a slight glaze color change, these reheat perfectly.Print
- 2 cups fine almond flour
- 3/4 cup coconut sugar
- 1/2 cup tapioca starch
- 2 Teaspoons Vietnamese cinnamon
- 1/4 Teaspoon nutmeg
- 1/2 Teaspoon sea salt
- 2 Teaspoons baking powder
- 4 Tablespoons melted butter, or coconut oil for dairy free, 2 ounces
- 1/2 cup pumpkin purée, not pumpkin pie filling
- 2 eggs
- 1 Tablespoon vanilla extract
- 1/2 cup almond flour
- 1 cup pecans, chopped
- 1 Teaspoon Vietnamese cinnamon
- pinch of sea salt
- 3-4 Tablespoons maple syrup
- 3 Tablespoons coconut butter, also called coconut mana
- 1 Tablespoon maple syrup
- 1 Tablespoon freshly squeezed lemon juice
- Preheat the oven to 350ºF and lightly grease a muffin tin with either butter or coconut oil.
- In a medium sized mixing bowl, whisk together the almond flour, coconut sugar, tapioca starch, cinnamon, nutmeg, sea salt, and baking powder.
- Add the melted butter/coconut oil, pumpkin purée, eggs, and vanilla extract. Stir until the wet ingredients are completely combined with the dry ingredients, the muffin batter will be quite thick. Portion the batter equally into the greased muffin tin, you will have 12 muffins total.
- For the streusel, mix together the almond flour, pecans, cinnamon, and sea salt together in a small bowl. Mix in 3 tablespoons of maple syrup, and if the streusel seems a bit dry, add the additional tablespoon of maple syrup. Portion the streusel evenly over the top of the 12 muffins, about 1 1/2 tablespoons of streusel per muffin.
- Bake the muffins in the preheated oven for 18-20 minutes, or until puffed and no longer doughy in the middle but still quite moist.
- Let the muffins cool for 10 minutes in the tin before removing them and cooling them further on a cooling rack.
- Make the glaze by melting the coconut butter over low heat, whisk in the maple syrup and lemon juice. If the glaze is too thick, mix in water 1 teaspoon at a time until you have the texture of a normal powdered sugar type of frosting. Each batch of coconut butter I’ve bought is slightly different so sometimes you’ll need a little extra water, and sometimes you won’t.
- To get the nice zig zag lines across the muffins, put the finished glaze into a squeeze bottle and squeeze the glaze over the top of the muffins.
- If you want to freeze the muffins, let them cool completely and package them in an airtight container. Freeze and use within 3 weeks. To reheat your muffins straight out of the freezer, place them in an oven proof dish, and heat them at 250ºF for 10-15 minutes or until the streusel is crunchy again and the center is thawed. Don’t try and heat them at a hotter temperature or the outside will burn before the center thaws.