Ingredients
- 1 15 oz can pumpkin puree
- 1/2 cup coconut sugar *
- 2 eggs *
- 1/4 cup avocado oil
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1 1/4 cup measure for measure gluten free flour King Arthur brand
- 1/2 cup Chai Protein Ka'Chava *
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
Streusel Topping
- 2 tbsp melted coconut oil
- 2 tbsp light golden coconut sugar
- 1 tbsp coconut flour
- 1 tbsp Ka'chava Chai Shake
Glaze
- 1/4 cup coconut butter
- 2 tbsp pure maple syrup
- 2 tbsp almond milk
Instructions
- Make the muffins by whisking wet ingredients together until smooth
- In a seperate bowl, whisk together dry ingredients, and then add the dry to the wet and stir to fully combine
- Fill 12 muffin liners 3/4 of the way full with batter
- Make crumble by mixing coconut oil, sugar, coconut flour, and Chai protein together, until you can easily crumble the mixture overtop the muffins
- Bake at 375 for 18-20 minutes
- Allow to cool 5 minutes, then remove from pan and onto a wire cooling rack
- Melt coconut butter and whisk with remaining ingredients, until drippy and able to easily drizzle over muffins
- Enjoy once muffins are cool, or refrigerate and enjoy them cold! The glaze will harden once refrigerated
Notes
If you're looking for substitutions to any of the ingredients please scroll up a tad until you see "variations for dietary preferences"