pumpkin pie muffins // coconut + brown sugar

This recipe was originally suppose to be something completely different but I procrastinated and cherry season came and went. But, I am pretty happy I dragged my feet- if I didn't I am not sure these muffins would have ever come to be. 

These muffins in my book are perfect- everything a muffin should be. Sweet, but not overly so, big and fluffy with the perfect muffin top.

The ingredients are rather simple and thanks to NOW I always have them on hand to whip up a batch. I absolutely adore the combination of pumpkin, coconut and walnut- they are my dream trio in many of my pumpkin desserts.

I want you to make this at home with the help of NOW!

For a chance to win simply leave a comment below, become a follower on my Instagram Page by clicking here  or visit NOW on Facebook !

What you  will receive in your muffin making bundle:

(1) 10oz bag Unsweetened Organic Shredded Coconut

(1) 12oz Jar Organic Virgin Coconut Oil

(1) 16oz jug Organic Pure Maple Syrup

(1) 24oz bag Organic Rolled Oats

(1) 12oz bag Raw Walnuts

Open to US residents only

Pumpkin Pie Muffins // Coconut + Brown Sugar 
makes 12 muffins

you will need:

2 1/2 cups all purpose flour  

2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice

1 tsp salt

(1) 15oz can of pumpkin
1/2 cup pure maple syrup
1/3 cup coconut oil // melted  

1/2 cup non dairy milk 

1 tsp vanilla extract

topping

1/4 cup shredded coconut
1/4 cup rolled oats
1/4 cup brown sugar
1/4 cup chopped walnuts  

assembly:

pre-heat oven to 350 degrees F

for the topping:

In a small bowl combine all ingredients- set aside until ready to use

for the muffins:

 Line a 12 cup muffin tin with liners.

In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt // set aside.

Using a stand mixer or by hand whisk together pumpkin, pure maple syrup, coconut oil, non dairy milk and pure vanilla extract.

Add wet  to dry and stir until just mixed- do not over mix.

With an ice cream scoop or spoon, fill muffin wells to the top with batter - top with crumble mixture. 

Bake in a 350 degree pre-heated oven for 18-22 minutes, checking for doneness at the 18 minute mark with a wooden skewer or toothpick. Tester should have a few moist crumbs when removed.

Once done, remove from the oven and let cool in muffin tin for 5 -10 minutes on a wire rack prior to removing from the muffin tins.

Store in an air tight container for up to a week.

Enjoy!

a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own