I’ve crammed a lot of goodness into these babies. All the incredible nutrients that this season offers us can be found in delicious foods such as pumpkins and pecans. And, a few gluten-free chocolate chips don’t hurt, right? And as for the Streusel topping – what more can I say?
Make a big batch of these gluten-free treats, and lock them up!!
Ingredients:
- 1 1/2 cups almond meal
- 1/2 cup barley flour
- 1/4tsp sea salt
- 1/2 tsp baking powder
- 1 tsp pumpkin spice powder
- 2 large eggs or 2 flax eggs*
- 1 cup pumpkin puree
- 1/2cup maple or date syrup
- 1 tsp vanilla extract
- 1tsp apple cider vinegar
- 1 cup chopped pecans
- 1/2 cup mini chocolate chips
Topping:
- 5 tbsp coconut oil
- 5 tbsp coconut palm sugar
- 4 tbsp barley or oat flour
- 1/2 tsp ground cinnamon
*For each Flax egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.
Instructions:
- Pre-heat oven to 350 degrees F
- Mix the dry ingredients in a bowl.
- Blend the wet ingredients in a blender until smooth.
- Combine the wet and dry ingredients.
- Mix in the pecans and the choc chips.
- Spoon into muffin cups
- Pop the topping ingredients into a blender, and pulse so that they are well mixed, but still have tiny lumps.
- Place topping on top of each muffin.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
There are delicious served warm. You can store in the fridge for up to 4 days, or in an airtight container if your kitchen is cool, and you can easily warm them up again before serving.
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