1/4 cup coconut oil, melted
4 oz. snack cup natural applesauce
3 T light coconut milk
6 medjool dates, pitted
1 T vanilla extract
1/2 tsp. salt
1/4 tsp baking soda
1 T pumpkin pie spice
1/2 cup coconut flour
1/2 cup pecans, chopped
1/4 cup almond flour
1 tsp ground cinnamon
1 T melted coconut oil
Preheat oven to 350 degrees. Line 12 unit muffin tin with paper liners or spray with non-stick cooking spray.
In a small microwaveable bowl, add the dates and water and heat for 30 seconds. Mash the dates.
In another small bowl, combine streusel ingredients and set aside.
In a large bowl combine dates, pumpkin puree, coconut oil, applesauce, coconut milk, eggs, vanilla, salt, baking soda and pumpkin pie spice. Using a muffin mixer or hand mixer, combine until well mixed. Add coconut flour and stir well.
Fill each muffin cup 3/4 full of batter and top with streusel. Bake muffins for 30-35 minutes until set.