Tuesday, December 18, 2012

Pumpkin Muffins with Streusel Topping

These are fantastic pumpkin muffins! The streusel topping is very good, the muffins are dense and yummy. I ate 2 straight out of the oven and several more throughout the day. The kids really enjoyed them as well. I adapted the recipe from May I Have That Recipe.


1/3 cup plus 1 tbsp unsweetened vanilla almond milk 
2 tbsp flax meal
1 cup canned pumpkin puree
3 tbsp maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla
1 1/2 cups flour
2 teaspoon baking powder
2/3 cup sugar in the raw
1 1/2 tsp pumpkin pie spice
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Streusel Topping:
1 tbsp coconut oil at room temperature

2 tbsp brown sugar
2 tbsp flour

  1. Preheat oven to 350°F. Line a 12 cup muffin pan with foil liners and spray them lightly with cooking spray.
  2. In a small bowl, combine almond milk and flax meal. Set aside.
  3. In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil and vanilla extract. Add almond milk/flax mixture and mix well.
  4. In a separate bowl, combine flour, baking powder, sugar, pumpkin pie spice, salt and walnuts. Slowly add to pumpkin mixture, whisking gently until just incorporated. Set aside.
  5. In a small bowl, combine streusel ingredients, mixing gently with your fingers or a fork.
  6. Spoon batter evenly in muffin cups. Sprinkle tops with streusel mixture. Bake at 350ºF until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Other Details:

  • Prep time: 15 minutes
  • Cook time: 20-25 minutes
  • Yields 12 muffins
  • Original Recipe

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