The calendar reads “September,” but the weather in Georgia is definitely still in summer mode. A few mornings last week were nice and crisp, though.
It had me wishing for more. For that Fall chill.
[Georgia, you’re such a tease that way.]
It had me dreaming and thinking up recipes to test for the holidays.
That was weird. Holidays…ALREADY?
Yep. It happens just that quickly!
Pumpkin Coffee Cake Muffins (THM S)
- 1 c pumpkin puree
- 1 c THM baking blend (or 1/3 c coconut flour, 1/3 c ground flax, and 1/3 c almond flour)
- 1/2 c Swerve or Gentle Sweet
- 2 Tsp melted butter or coconut oil
- 4 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 4-8 drops stevia extract
- coconut oil spray or muffin liners
For streusel topping:
- 1/4 c baking blend (or other blend, as above)
- 1/4 c Swerve or Gentle Sweet
- 1/4 c chopped pecans
- 6 Tsp butter, cold, cut into cubes
- 1/2 tsp blackstrap molasses
- 1/2 tsp cinnamon
Preheat oven to 350 degrees.
For the muffins, combine dry ingredients in a small bowl. In a medium bowl, beat together the wet ingredients. Gently combine dry ingredients into wet ingredients and stir until everything just comes together.
Spray a nonstick muffin pan with coconut oil. Begin dropping the muffin batter into the pan. TIP* I find I get the perfect scoop with an ice cream scoop.
Prepare the streusel by combining all the ingredients in a small bowl and cutting them with a fork or using your hands. The texture you’re looking for is paste-like.
Drop small amounts of the streusel on top of each muffin, using your hands to break it up slightly.
Place in the oven and bake for 12-15 minutes, or until a toothpick comes out clean.
Allow the muffins to cool for at least 10 minutes, so that the streusel hardens.
Store in an airtight container in the fridge for up to 2 weeks.