For the Muffins
- 1/2 cup butter (1 stick), softened
- 1/2 cup Truvia Brown Sugar Blend
- 4 large, Grade A eggs
- 1 tsp vanilla extract
- 15 ounces pumpkin puree, canned
- 1 1/2 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice blend
- 1/2 tsp salt
For the Crumble
- 1/4 cup (1/ stick) melted butter
- 1/2 cup almond flour
- 1/4 cup Truvia Brown Sugar blend
- 1 teaspoon, pumpkin pie spice
- Preheat your oven to 350ºF.
- Line a muffin tin with paper liners.
- Cream your butter and Truvia Brown Sugar Blend on medium speed, until combined thoroughly.
- Add in your eggs one at a time on medium speed until each one is incorporated into the batter. The batter will be a liquid and lumpy consistency.
- Add vanilla and pumpkin puree, continuing to beat the mixture on medium speed until combined.
- Add in almond flour, baking powder and salt, mixing the batter until it’s thick and smooth without lumps, about 2 minutes.
- Set aside the batter.
- To make the crumble topping: Melt butter in a heat-safe bowl by microwaving for 20-30 seconds. Add almond flour, Truvia Brown Sugar Blend and spices. Whisk until it forms a paste-like consistency.
- To assemble the muffins: Fill muffin liner to the top with mixture – about 1/3 cup per muffin. These don’t rise much, so you don’t have to worry about overfilling the tins.
- Sprinkle 2 heaping teaspoons of the crumble mixture on top, and pat down on top.
- Bake for 25-30 minutes, or until a knife inserted into the middle of the muffins comes out clean. If they still need more time to cook, place a sheet of aluminum foil over the top to prevent them from browning too much.
- Let the muffins come to room temperature before enjoying.
- Once the muffins come to room temperature, you’ll notice the crumble on the top has hardened, you can peel it from the top of the muffin, and crumble it with your fingers to get that nice, crumbly texture on top. They look a little strange coming out of the oven, but once you let them cool and put the crumble on top, they’re perfect! This step is important, since almond flour doesn’t cook like regular flour and is a bit softer.
- Let these come to room temperature before slicing. Almond flour needs some time to firm up after baking them in baked goods. As good as they look, don’t skip the cooling stage.
- Once they’re cool, you can hand crumble the crumbly top to get that nice texture on top. Since almond flour doesn’t bake like all purpose flour, the crumble step is just slightly different.
- Almond flour burns easily. Be sure your oven rack is set to the middle, and if you notice the muffins browning quickly, put a sheet of aluminum foil over the top so they’ll still cook, but won’t brown any further.
- Enjoy with coffee, or espresso!
- These will store for one week in the fridge. You can warm them in the microwave for 30 seconds, if you prefer a warm muffin.
- Prep Time: 5
- Batter and Crumble: 15 minutes
- Cook Time: 25
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 333
- Sugar: 10.2g
- Sodium: 175.3mg
- Fat: 21.1g
- Carbohydrates: 23.7g
- Fiber: 9g
- Protein: 6.2g
- Cholesterol: 123.3mg
Keywords: pumpkin muffins, diabetes friendly pumpkin muffins, fall muffins