Luckily, I have a yummy muffin recipe that you and your guests with food sensitivities will love. It’s great for breakfast, brunch, or even dessert! The addition of COLLAGEN allows for the perfect egg-free & gluten-free pumpkin streusel muffin… How cool is that?
These Pumpkin Streusel Muffins are naturally sweetened with coconut sugar and molasses, and filled with pumpkin pie spice for that yummy holiday (or anytime) flavor. I recommend using Vital Proteins brand Beef Gelatin to bind these muffins and keep them moist inside – no eggs needed.
Your holiday guests with food sensitivities will be SO HAPPY to have Grain-Free, Refined Sugar-Free, Gluten-Free, Dairy-Free, Egg-Free Pumpkin Streusel Muffins on the menu this year. Enjoy!
Grain-Free, Egg-Free Pumpkin Streusel Muffins
(recipe slightly modified from Vital Proteins)
For the muffins:
• 1 C pumpkin puree
• 1/4 C coconut milk
• 1/4 C melted coconut oil
• 1/2 C coconut sugar
• 1 tsp molasses
• 1 tsp pure vanilla extract
• 2 tsp apple cider vinegar
• 1 Tbsp Vital Proteins Beef Gelatin
• 2 tsp pumpkin pie spice
• 1/2 tsp sea salt
• 1.5 C blanched almond flour
• 3 Tbsp coconut flour
• 3 Tbsp freshly ground flax meal (I use an old coffee grinder to grind whole golden flaxseeds)
• 1 tsp baking powder
• 1/4 tsp baking soda
For the streusel:
• 1/4 C whole almonds or walnuts
• 2 Tbsp blanched almond flour
• 1 Tbsp coconut sugar
• 1 heaping Tbsp coconut oil
1. Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners, or grease well. Note: This recipe makes 10 muffins (for me), so you might only need 10 liners (or to grease 10 muffin cups).
2. Add the pumpkin puree, coconut milk, melted coconut oil, coconut sugar, molasses, vanilla extract, apple cider vinegar, pumpkin pie spice, and sea salt to a large bowl. Whisk well until smooth.
3. Add the almond flour, coconut flour, ground flax meal, Beef Gelatin, baking powder, and baking soda to a separate bowl. Whisk well to remove lumps.
4. Add the dry ingredients to the wet, and mix well. Allow 3 minutes for excess moisture to be absorbed by the flours and gelatin, and for the egg-replacing ingredients (gelatin and flaxseed meal) to work their magic.
5. Meanwhile, prepare the streusel by adding the whole almonds (or walnuts), blanched almond flour, coconut sugar, and coconut oil to a food processor. Pulse until the whole nuts are broken up and the coconut oil is mixed in. Continue pulsing until a desired streusel texture is reached.
6. Portion the batter into muffin cups using a large scoop (a large ice cream scoop works well for a standard muffin pan). The scoop should be large enough to fill the muffin cups 3/4 full. Sprinkle the streusel over the top. Use up all of the streusel… Be generous! Bake for approximately 40 minutes or until golden and a toothpick inserted into the center comes out clean.
7. Let muffins cool in pan for 10-15 minutes, then loosen edges with a knife and remove to wire cooling rack to cool completely. When cool, store in a sealable storage bag lined with a paper towel on the bottom to absorb any excess moisture.
***PLEASE NOTE THAT THE TEXTURE OF THESE MUFFINS IMPROVES AFTER COOLING. I FEEL THAT THEY ARE EVEN BETTER AFTER REFRIGERATION!
If you eat these muffins warm, they will be very dense and moist — my husband likened them to a cross between a muffin and pumpkin pie. My family and I all agreed that they were best after the cooled muffins were refrigerated a few hours (or even overnight).
Want to see my family’s reaction to these gluten-free egg-free pumpkin muffins?
Click the video below, and be sure to subscribe to my new YouTube channel, Forks Up!
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