Pumpkin Spice Muffins
with Pecan Streusel

Pumpkin Spice Muffins with Pecan Struesel

Makes 1 dozen large muffins

Prep Time: 20 minutes

Bake Time: 18-22 minutes

Muffin tins and liners

Preheat Oven to 350



  • 3/4 cup pecan pieces, slightly toasted

  • 1/2 cup gluten or grain-free flour of choice (I used Bob’s RedMill GF pancake mix)

  • 3/4 cup coconut sugar

  • 1 tsp ground cinnamon (I prefer ceylon)

  • 1/2 tsp nutmeg

  • 1/2 cup butter cut into small pieces


  1. In a small bowl, using a pastry cutter, blend all ingredients until butter is incorporated. Stir in pecans and set them aside.


  • 1 box Simply Mills pumpkin muffin mix

  • 1/2 tsp cinnamon and nutmeg (or you could use pumpkin pie spice)

  • 1 scoop unflavored collagen powder (optional)

  • 2 eggs

  • 1 tsp. Braggs unfiltered raw apple cider vinegar

  • 3/4  cup pumpkin puree

  • 1/4 cup ghee or butter, softened

  • 3 Tbsp water (or more)to thin out if necessary



  1. In a medium sized bowl combine ingredients and stir, using a wooden spoon, until smooth.

  2. Thin with additional water or other desired liquid if necessary. Should be thick batter consistency.

  3. Scoop into muffin cups 3/4 full.

  4. Crumble topping evenly over muffins and bake for approximately 20 minutes.