CINNAMON SUGAR PUMPKIN PECAN MUFFINS

My boyfriend doesn't have as big of a sweet tooth as I do (I mean who does), BUT when I gave the rest of these muffins away to friends, he was pretty upset. So I guess that means they're perfect for people who don't normally like sweets.

#GalTip: Don't feel obligated to only use 2/3 cup of pecans, the more the merrier!

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Makes: 24 muffins

INGREDIENTS

• 2¾ cups all purpose flour

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 tsp baking soda

• 2 cups sugar

• ⅔ cup brown sugar

• 3 eggs

• 1 15 oz can pumpkin

• ¾ cup coconut oil

• ¼ cup Almond Breeze Almondmilk (original)

• 1 tsp vanilla extract

Cinnamon Sugar Topping

• ⅔ cups sugar

• ⅔ cup chopped pecans

• 1 tsp ground cinnamon OR pumpkin pie spice

INSTRUCTIONS

1. Preheat oven to 350F.

2. Line two muffin pans with muffin liners (24 total) and set aside.

3. Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.

4. In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk, and vanilla extract. Whisk to combine.

5. Slowly fold dry mixture into wet mixture just until combined.

6. Use an ice cream scoop to fill muffin liners about three-quarters full.

Cinnamon Sugar Topping

1. Combine sugar, pecans, and cinnamon in small bowl. Stir.

2. Sprinkle a teaspoon or more of the topping on top of the muffins.

3. Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.

#kitchen #hospitality #food #foodporn #Yummy #Snack #sweet