Pumpkin Coffee Cake Muffins | Hannah Harvesting Health

Hannah Harvesting Health

Name: Pumpkin Coffee Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: International
Ingredients: SIGNATURE SELECTS Pumpkin, 100% Pure; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; Value Corner Vanilla Flavor, Imitation; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Gold Medal All Purpose Flour with Resealable Bag; Sugar In The Raw Cane Sugar, Turbinado; Bob's Red Mill Super-Fine Natural Almond Flour; Morton & Bassett Spices Pumpkin Spice; SIGNATURE SELECTS Baking Powder, Double Acting

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Pumpkin Coffee Cake Muffins

Serves 1215 mins prep20 mins cook

Delicious pumpkin coffee cake muffins made with pumpkin purée and almond milk, combined with all-purpose and almond flour. They have a light and fluffy texture topped with a sweet crumb topping. Perfect for breakfast or a snack.

0 servings

What you need

cup pumpkin puree

Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

cup almond milk

tsp vanilla extract

organic eggs

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup cane sugar

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

tsp pumpkin spice mix

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

cup cane sugar

cup all purpose flour

tbsp pumpkin spice mix

tbsp almond milk

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Instructions

1: Preheat oven to 350F and line a muffin tin with muffin liners.

2: In a large mixing bowl, whisk together the first 4 ingredients, then whisk in the rest of the ingredients until fully combined.

3: Using a 1/4 cup, scoop the batter into the muffin liners (do a heaping 1/4 cup; makes 12 muffins).

4: Add about 1 & 1/2 tbsp. of crumb topping to each muffin and bake for 18-20 minutes.

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