First of all, can I just say how excited I am to FINALLY share the new Pumpkin Spice Cocoa Bar with you?! Eeek! Ecstatic is all I can really say. To say this is LONG overdue is a vast understatement, but finally she’s here! Just as in all my recipes, this spread is made from only Whole Foods, is dairy and gluten free, low on sugar yet somehow sinfully delicious. To celebrate, pumpkin has been a constant theme around here and I hope you are loving it just as much as we are.
These Pumpkin Spice Coffee Cake Muffins are just so good! Perfectly portioned and incredibly macro minded (only 111 calories) leaving plenty of room for extra Pumpkin Spice drizzles…just the way we like it😉. And, can we talk about the topping? This crumble topping is SO DELICIOUS and the best balance to these exceptionally moist muffins. Enjoy my friend.
- 80 grams Kodiak cakes pancake mix (or Birch Benders Plant powdered for dairy free)
- 16 grams coconut flour
- 4 grams sea salt
- 4 grams powdered stevia
- 55 grams erythritol (*optional)
- 50 grams vanilla active stacks (code COCOABAR for 10% OFF)
- 1 tsp pumpkin spice
- 2 tsp cinnamon
- 2 tsp vanilla
- 2 tsp baking powder
- 1-15 ounce can of unsweetened pumpkin
- 285 grams of egg whites
- Crumble Topping:
- 30 grams oat flour
- 28 grams pumpkin spice spread
- 45 grams brown sugar alternative (or coconut sugar if you prefer, but macros will vary if you use coconut sugar)
- Pinch of salt
- 1-2 TB unsweetened cashew milk
*10 grams (about one heaping tablespoon) of crumble topping per muffin
Spray lightly 10 cupcake liners in a muffin pan as well as the top of the pan if not using tulip muffin liners like you see I’ve used here (I use and love these Tulip ones!). Preheat oven to 350. Blend all ingredients in your high speed blender except your crumble topping ingredients. Once combined well, pour evenly into your muffin pan, filling to the top of the muffin lip. Now let’s make the crumble topping. Combine all topping ingredients in a bowl, using a fork or your fingers to combine and crumble it up well. Spoon 1 TB of crumble topping on each muffin (approximately 10 grams). Bake for 24-25 minutes till firm to the touch. Let cool completely. Eat alone or pair with my favorite Greek yogurt recipe for added protein and a pumpkin cheesecake flair. So good!
Macros (cupcakes only)
Saved in MFP: Macro Minded Monique-Pumpkin Spice Coffee Cake Muffins
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