Ingredients

• Batter:
• 1 cup pumpkin puree
• 1/2 cup coconut oil
• 2 large eggs
• 6 tablespoons mayonnaise
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/3 cup coconut flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• Topping:
• 1 cup chopped pecans
• 1/2 cup almond flour, lightly packed
• 3 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
3. Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
4. Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
5. Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
6. Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.