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Pumpkin Pie Spice Donut Muffins

This much healthier version of the Pumpkin Pie Spice Donut is still rolled in sugar and cinnamon.

Course Breakfast, Dessert, Snack
Keyword gluten free muffins
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 12 people

Ingredients

For the Muffins

  • 3/4 cup Almond Meal Flour
  • 1/2 cup Coconut Flour
  • 4 tsp Pumpkin Pie Spice
  • 1-1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 Large Eggs
  • 7 tbsp Grass Fed Butter (or coconut Oil)
  • 2 tbsp Organic Brown Sugar (or palm sugar)
  • 1/2 cup Canned Pumpkin
  • 2 tsp Vanilla Extract

For the Topping

  • 1/4 cup Brown Sugar (or palm sugar)
  • 1-1/4 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees. Line muffin pan with muffin liners.

  2. Combine all dry ingredients (Almond flour through salt) in a large bowl and whisk together.

  3. Combine remaining muffin ingredients in a medium bowl and stir to combine. Add to dry ingredients in the large bowl and mix together until combined.

  4. Spoon batter in the muffin pan evenly.

  5. Bake for 15-17 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove muffins from pan to a wire rack to let cool completely (about an hour).

  6. Combine the topping ingredients in a small bowl. Remove the muffin liners and roll each muffin in the cinnamon and sugar until completely coated. (Keep in mind the topping will eventually absorb into the muffins, so only roll those you will be eating right away.) Store in an air tight container in the refrigerator for up to a week or serve immediately.

Recipe Notes

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