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Pumpkin Coffee Cake Muffins, Thm S
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. Prepare the streusel by combining all the ingredients in a small bow. . .
Prep Time: 00:15
Cook Time: 00:15
for the cake:
1 c pumpkin puree
1 c thm baking blend
1/4 c pyure or thm gentle sweet
2 tbsp 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)
2 tbsp pyure or thm gentle sweet
1/4 c chopped pecans
6 tbsp butter, cold, cut into cubes
1/2 tsp blackstrap molasses
1/2 tsp cinnamon
1Preheat oven to 350 degrees.
2For 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.
3Spray a nonstick muffin pan with coconut oil. Begin dropping the muffin batter into the pan.
4Prepare 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.
5Drop small amounts of the streusel on top of each muffin, using your hands to break it up slightly.
6Bake for 12-15 minutes, or until a toothpick comes out clean.
Credit: Erin Murray, My Fling with Food
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