Punkin Chunkin' Muffins {Gluten Free}

I love when a new recipe idea just kind of "happens" and this is one of them. I knew I had more pumpkin puree thawed in the fridge but not sure how to use it. I could always make more pumpkin baked oatmeal, or pumpkin sticky buns (just did not have the energy for them though) but I really wanted something different. Then I realized that my chunky monkey banana muffin recipe could probably be tweaked for pumpkin and that the topping for my sweet potato casserole would make a wonderful streusel topping and so these muffins were born!

Punkin Chunkin Muffins

1/2 c coconut flour
dash salt
1/2 tsp baking soda
dash cinnamon
pinch all spice, nutmeg, ginger
6 eggs
1/3 c sucanat
1/3 c coconut oil, melted (I usually place in a small glass dish and place in the oven so it can melt while the oven preheats)
1 T vanilla
1 c pumpkin puree


Topping:
1/3 c brown sugar or sucanat
1/3 c almond flour
1/2 c soft butter or coconut oil (melted)
1/3 c pecans or walnuts, chopped (optional)
dash of cinnamon

Preheat oven to 350 F. In a small bowl, mix together flour, salt, spices and baking soda. In a large bowl, mix together pumpkin, eggs, sucanat, oil, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Mix together all ingredients for topping. Scoop batter into muffin tins to 3/4 full and add topping. Bake for 20 minutes. Enjoy!