These muffins are moist and sweet and are the perfect low FODMAP fall treat.
Low FODMAP Serving Size Info: makes 12 muffins; serving size 1 muffin
Position rack in center of oven. Preheat oven to 350°F/180°C. Coat 12 muffin wells with nonstick spray; set aside.
For the Streusel: Whisk together the brown sugar, softened coconut oil, flour, cinnamon, pumpkin spice and salt in a small bowl to aerate and combine; set aside.
For the Muffins: Whisk together the flour, baking powder, cinnamon, pumpkin spice and salt in a large bowl to aerate and combine; make a well in the center and set aside.
In a separate small bowl, whisk together the pumpkin purée, sugar, coconut oil, almond milk, eggs and vanilla until well combined and smooth. Scrape this wet mixture over the dry and whisk until combined. Scoop into prepared muffin tins; I like to use an ice cream scoop. Scatter the streusel over the muffins, dividing equally.
Bake for about 20 to 25 minutes or until a toothpick tests clean when inserted in the center of the muffins. Cool pan(s) on rack for 5 minutes, then unmold. Muffins can be served warm, or cool completely and store in an airtight container at room temperature for up to 3 days. They freeze very well, too. Slip into a zip top bag and freeze for up to a month.