almond flour apple pumpkin autumn muffins

Topping:
1/2 diced apple
1 T coconut sugar
1/2 tsp cinnamon powder

Dry Ingredients:
1 1/2 c almond flour
1/2 c arrowroot powder
1/4 c coconut flour
1 tsp baking soda
1 1/2 tsp cinnamon powder
1 tsp ginger powder
1/4 tsp fine sea salt

Muffin Wet Ingredients:
3 eggs
6 T pure maple syrup
1/4 c melted ghee or liquid coconut oil
3/4 c pumpkin puree (plain pumpkin, not pie spiced)
1 tsp vanilla extract
1 tsp apple cider vinegar

Add-in:
1 c diced apple

In a small bowl toss the topping ingredients. Set aside until the end.
Preheat oven to 350 degrees.

Whisk dry ingredients to remove any clumps and evenly combine. Then whisk all the wet ingredients in a separate bowl and pour in a depression made in the dry. Combine with a spatula the wet into the dry without overmixing. Add in the 1 c diced apple to coat evenly.

Line a muffin tin with parchment paper cups and fill to the top. Sprinkle the apple topping onto each muffin.

Bake for 35-40 minutes. Prick with a fork to insure center isn’t wet. Let cool for 10 minutes before moving to a cooling rack.