Recipe by Heidi Ellis from Heidi’s Healthy Kitchen
Fall is fast approaching!! I love the fall with its crispy mornings, vibrant colors and wonderful smells. I love the smells of crunchy leaves, apples and apples cider, squash, pumpkins, cinnamon, and cloves.
This recipe is a wonderful combination of so many of the things I love about fall. Especially if you use freshly picked apples!!
- 3 cups (15 oz) einkorn Flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 1/3 cup melted coconut oil
- 1 ½ cups honey (seems like a lot, but this makes lots of muffins)
- 2 large eggs
- 1 cup pumpkin puree
- 2 cups peeled, cored and chopped apples, make sure the pieces are not too big
Streusel topping
- 3 Tablespoon einkorn flour
- ¼ cup coconut sugar
- ½ teaspoon ground cinnamon
- 4 teaspoons organic free-range butter
- Directions
- Preheat oven to 350 degrees F. Lightly grease 21-24 muffin cups or line the pan with paper liners. Sometimes I get less batter, sometimes more, depending on the apples and the nuts.
- Make the streusel topping first so it’s ready when the muffin batter is finished. In a small bowl, put the 3 tablespoons flour, coconut sugar, cinnamon and butter. Cut the butter in with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside. Chop your apples (and nuts if adding) so they are ready when you need to add them to the batter.
- To make the muffin batter; in a large bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, using a wire whisk, mix together the coconut oil, honey, eggs, and pumpkin.
- Add the pumpkin mixture to the flour mixture. Stir with a scrapper just to moisten. Fold in the chopped apples (and nuts if adding, see note)
- Fill the muffin cups ¾ full and sprinkle the streusel topping over the top of the muffins.
- Bake for 34-38 minutes, or until a toothpick inserted comes out clean.
Note: I think ½ cup walnuts would be great in these too.
