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The BEST Paleo Pumpkin Cranberry Muffin Tops

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 muffin tops

Ingredients
  

  • 1 cup Honeyville blanched almond flour
  • 1/2 tsp baking soda
  • 1/2 cup almond butter
  • 1 egg or flax egg
  • 1/4 cup maple syrup
  • 1/2 cup pumpkin puree mashed
  • 1/2 cup cranberries fresh or frozen
  • TOPPING
  • 1/4 cup pepitas pumpkin seeds
  • 2 tbsp crushed walnuts
  • 1/2 tbsp coconut oil melted
  • 1-2 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 350 and line a baking sheet with parchment paper. Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well. Add wet ingredients to dry ingredients and mix well, add in cranberries and combine. Make topping by combining all ingredients together. Spoon batter into 6 large or 12 smaller muffin tops and divide topping. Bake for 15-20 minutes or until done.