Pumpkin Strudel Muffins

Pumpkin Strudel Muffins


  • 1/2 cup pumpkin puree
  • 3/4 cup coconut oil, melted
  • 4 tablespoons coconut milk
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup coconut flour


½ cup pecans, chopped
¼ cup almond meal/flour
1 teaspoon ground cinnamon
1 tablespoon coconut oil, melted


1. Preheat oven to 180 degrees. Grease muffin tin with coconut oil
2. In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and pumpkin spice. Process until well combined and the date mixture is pureed. Add coconut flour and process again until combine.
3. To make strudel combine all ingredients and stir to combine.
4. Fill each muffin cup ¾ full of batter and top with streusel. Bake muffins for 30 to 35 minutes.

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