Pumpkin Muffins

Contributed by our good friend Kizzie Higgins. Check out this yummy recipe and many others at: FillingBellies

Ingredients

1/2 cup melted coconut oil
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp gluten free baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 tsp salt
2 cups pumpkin (I roast my own pumpkins or you can use 1-15 oz can of pumpkin)
1 ripe banana, mashed
1/4 cup pure maple syrup
1/4 cup coconut milk
2 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend

Crumb Topping
2 tablespoons melted butter
1/4 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1/4 cup brown sugar
1 tsp vanilla
Dash of salt
Dash of cinnamon

Directions

1. In medium bowl mix together melted butter with sugar. Add 2 eggs and combine thoroughly. Add vanilla, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, pumpkin, banana, syrup, coconut milk and 2 cups of flour and combine well.
2. Fill muffin cups ¾ full and bake at 350°F for 20 minutes.
3. Combine topping ingredients in small bowl while muffins are baking. Add to muffin cups and bake for another 10-15 minutes.