This post is sponsored by Honeyville, all opinions are my own.
It’s only the beginning of October and we have already posted 2 pumpkin recipes, a huge pumpkin roundup and lots of other fall-themed recipes! I guess we just love all things Autumn. I mean, who can resist drinking a nice hot PSL while eating a huge bowl of oatmeal wearing a fuzzy sweater, a burlap scarf and boots!?
Today I’m posting a recipe that should have been posted a loooooooong time ago -- muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up? I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!
Let’s get to talking about these beauties. These Pumpkin Muffin Tops are easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour. We use almond flour in many of our recipes because (1) we believe it’s the best grain-free sub for regular flour; (2) it’s pretty easy to work with, unlike some GF flours. We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.
These Paleo Pumpkin Cranberry Muffin Tops live up to their name. They’re crusty on the outside with a hefty cinnamon-sugar pepita streusel and soft and fluffy on the inside. They are also easy to customize enabling you to use your add-in of choice! Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!
- 1 cup Honeyville Blanched Almond Flour
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 1 egg or flax egg
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree, mashed
- 1/2 cup cranberries, fresh or frozen
- 1/4 cup pepitas (pumpkin seeds)
- 2 tbsp crushed walnuts
- 1/2 tbsp coconut oil, melted
- 1-2 tbsp coconut sugar
- 1/2 tsp cinnamon
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine almond flour and baking soda in a large bowl.
- Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
- Add wet ingredients to dry ingredients and mix well, add in cranberries and combine.
Make topping by combining all ingredients together. Spoon batter into 6 large or 12 smaller muffin tops and divide topping.
Bake for 15-20 minutes or until done.