Our favorite pumpkin muffin recipe!

Ingredients we used:
2 fresh eggs
1/4 c raw milk
1 1/2 c pumpkin puree (not pumpkin pie filling)
1/2 c coconut oil
1/2 c cane sugar
1 t vanilla extract
1/2 c turbanado sugar (brown sugar will do fine)
2 c 1:1 GF flour (we used Bob’s Red Mill; you can also use a gluten flour if you don’t need GF)
2 t cinnamon
1 t pumpkin pie spice
1/2 t salt
1 t baking soda

Streusel topping ingredients:
2/3 c GF flour
3 T cane sugar
2 T turbanado sugar
1 t pumpkin pie spice
1/4 c softened butter
Pumpkin seeds

Instructions:
1. Preheat oven to 425 degrees.
2. Line muffin pan with liners.
3. Wisk together dry ingredients
4. In separate bowl wise together wet ingredients until smooth.
5. Add wet ingredients to dry ingredients until just combined.
6. Scoop batter into muffin pan. I use a 1/8 (2 T) cup to do so. Fill until almost full.
7. Sprinkle pumpkin seeds on top and press in lightly to make sure they stay after baking.
8. Mix the streusel topping.
9. Sprinkle (generously) on top of the muffin batter, pressing lightly to keep it from loosening and falling off after baking.
10. Bake for 5 minutes at 425 degrees, then reduce the temperature to 375 degrees and bake for another 17-19 minutes. Check with a toothpick and do not overtake.
11. Allow to cool for a few minutes before eating.
12. Enjoy!

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