Paleo Pumpkin Zucchini Muffins with Streusel Topping {Recipe Review}

This recipe is: gluten free, dairy free, primal, paleo friendly. 
You may be noticing that the picture is NOT actually
muffins. I know, I know. I actually made this recipe twice; they muffins just
disappeared quicker than I thought they would….
Before we get too into the recipe review, if you missed the
post I share not too long ago about my Paleo update and experience, you should check it out here.
Now, this recipe I found sometime around fall of 2013,
likely after Starbuck’s rolled out their pumpkin spice lattes for the season.  It was shared on Paleo
Table here
originally. I highly recommend looking through the comments and
seeing what others did.
And really, how could you say no to PUMPKIN bread with Streusel
Toppings? You really can’t.
Let’s take a look at the original recipe:

Pumpkin Zucchini
Muffins with Streusel Topping

By paleotable, September 19, 2013
Prep Time: 20 minutes Cook time: 30 minutes Yield: 12
  • zucchini squash – 1 medium-large

  • coconut flour – 3/4 cup
  • pumpkin pie spice – 1 Tbsp
  • ground cinnamon – 1 tsp
  • sea salt – 1/2 tsp
  • baking soda – 1/2 tsp
  • freshly grated nutmeg – 1/8 tsp

  • pastured eggs – 6, at room temperature
  • pure maple syrup – 3/4 cup
  • organic pumpkin puree or fresh pumpkin – 1/2 cup, packed in
    a liquid measure
  • coconut oil – 1/4 cup, liquified
  • pure vanilla extract – 1 Tbsp

  • pecans – 1/2 cup
  • almond meal or flour – 1 Tbsp
  • pure maple syrup – 1 Tbsp
  • coconut oil or pastured butter – 1 Tbsp
  • sea salt – pinch

  1. Preheat oven to 350°F.
  2. Using the grater attachment on your food processor, grate
    the zucchini. Remove a handful of the zucchini shreds with clean hands and
    squeeze moisture out over the sink or a bowl. Transfer the zucchini, by
    handfuls, into a kitchen towel set inside a medium bowl. Twist the towel closed
    and, over a sink, wring the remaining moisture out of the zucchini. Wipe any
    moisture from the bowl, then line it with a clean kitchen towel. Transfer
    zucchini to the towel-lined bowl, spread it out a little bit, and continue to
    let it dry while you complete the remaining steps.
  3. NOTE: Don’t skimp on drying out the zucchini or you will end
    up with mushy muffins.  This step is VERY
  4. Prepare streusel by pulsing pecans, almond flour, maple
    syrup, butter, and salt in the bowl of a food processor until a crumbly mixture
    forms. Set aside.
  5. Prepare muffin tins by coating lightly with coconut oil.
  6. Sift the dry ingredients into a medium mixing bowl.
  7. Mix the wet ingredients in a large bowl with a hand mixer.
  8. Add the dry ingredients to the wet ingredients and mix until
    well combined.
  9. Use a wooden spoon or rubber spatula to fold 1 cup of
    shredded zucchini into the batter. (Reserve the rest of the zucchini for
    another use.)
  10. Spoon batter into muffin tins. (Batter will be thick.)
  11. Sprinkle muffins with streusel mix, using your fingers to
    gently press the streusel into the muffins.
  12. Bake for 20 minutes or until toothpick inserted into the
    center comes out clean.
  13. Let cool before serving.

So I made a batch. They were great, a little less sweet then
I was expecting, but still yummy! Needless to say, they vanished insanely quickly.
They were a little dense for me, but I could deal with it. Maybe I didn’t drain
them out enough, I thought I did….
And so I wondered if I made the batch again, and made it
into a loaf, if a longer cook time would potentially change the
consistency.  It did! Instead of the 20
minutes in the oven, I put the loaf in for almost an hour. It DID become a
little brown on the edges, so I’d suggest you take it out around the 45
minute marker next time
One problem though: The topping on the loaf was still
excellent, but was not proportional to the actual loaf itself. Meaning: the streusel
topping carries most of the sweetness factor, and there wasn’t enough per slice
of loaf for my tastes. As well it probably should be, I have quite the sweet
tooth. To compensate, me and the Mr. put a little spread of almond butter on
our slices and loved it.
Overall: A
good pumpkin recipe, certainly a fall favorite. Also would be a nice breakfast
loaf to have or snack on.  I’d make it
again. Would it be the first thing I make next fall? Eh, there are a lot of
options out there….
Does this recipe entice

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