Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp pumpkin pie spice
  • 0.75 cup pumpkin purée
  • 0.33 cup maple syrup
  • 0.25 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup peeled and finely diced Granny Smith apples
  • 0.25 cup almond flour
  • 2 tbsp coconut sugar
  • 0.5 tsp ground cinnamon
  • 2 tbsp cold unsalted butter, cubed

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, and pumpkin pie spice until combined.
  3. In a large bowl, beat the egg, then stir in the pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula, stirring only until just moistened.
  5. Carefully fold in the diced Granny Smith apples until evenly distributed.
  6. Prepare the streusel by rubbing cold cubed butter into the almond flour, coconut sugar, and cinnamon until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin liners and top each with a generous pinch of the cinnamon apple crumb.
  8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.