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Moist Pumpkin Muffin Tops (Gluten-Free)

Hot out of the oven, these muffin tops are a perfect pair to a tall glass of oat milk.

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  • 1/2 C. coconut milk
  • 1/4 granulated sweetener (I used Lakanto Monkfruit Sweetener)
  • 2 Tbsp. ground flax seeds
  • 1 tsp. vanilla extract
  • 3/4 C. pumpkin puree
  • 1/2 C. coconut oil, softened
  • 3/4 C. almond flour
  • 1/4 C. coconut flour
  • 2 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1.4 tsp. salt


First, preheat oven to 350°F and line a cookie sheet with parchment paper.

Next, combine coconut milk, sweetener, ground flax, and vanilla extract in a mixing bowl and set aside for about 5 minutes while the flax thickens up.

Once the ground flax is nice and gooey, stir in the pumpkin puree and softened coconut oil.

In another bowl, mix together the dry ingredients (almond flour, coconut flour, cinnamon, baking powder, baking soda, salt). Then combine everything together in big happy mixing bowl party. The batter should be too thick to pour, but still soft and spreadable.

Now, using an ice cream scooper, scoop your batter onto the lined cookie sheet and bake for about 30 minutes, or until a toothpick poked into the center comes out nice and clean.

Do your best to let these things cool to a reasonable temperature, or if you’re like, me go ahead take your chances with 350° pumpkin muffin tops. Spoiler alert, they almost always burn my tongue.

Photo & Recipe Credit: @fadedpetalfarm

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