Pumpkin Streusel Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast; Snacks; Dessert
Serves: 14 muffins
Ingredients
  • ⅓ cup melted coconut oil
  • ¼ cup + 2 tbsp maple syrup
  • 2 eggs
  • 1¼ cups pumpkin puree
  • ¼ cup milk of choice*
  • 1 tsp pure vanilla extract
  • 2 cups whole wheat flour
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp EACH salt, cinnamon, ginger
  • ¼ tsp EACH nutmeg, allspice
  • FOR THE STREUSEL:**
  • 2 tbsp whole wheat flour
  • ⅓ cup rolled oats
  • 1½ tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 325 degrees F. Line a muffin tin and set aside.
  2. Whisk together the oil and syrup. Then add the eggs, milk, vanilla, and pumpkin.
  3. Once fully combined, slowly mix in the remaining ingredients.
  4. In a separate bowl, combine all the streusel ingredients.
  5. Fill each muffin cup about ¾ of the way. Top with streusel.
  6. Bake for 20-23 minutes. Let cool out of pan.
  7. Store in an airtight bag/container at room temperature for up to 3 days or in the fridge for a week. You can also freeze them in an airtight bag.
Notes
*I used unsweetened almond milk.
**The streusel topping is optional, although highly recommended.
Recipe by Lenses and Lentils at https://lensesandlentils.com/pumpkin-streusel-muffins/