Pumpkin Streusel Muffins
Author: Sara
Recipe type: Breakfast; Snacks; Dessert
Serves: 14 muffins
- 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
- Preheat oven to 325 degrees F. Line a muffin tin and set aside.
- Whisk together the oil and syrup. Then add the eggs, milk, vanilla, and pumpkin.
- Once fully combined, slowly mix in the remaining ingredients.
- In a separate bowl, combine all the streusel ingredients.
- Fill each muffin cup about ¾ of the way. Top with streusel.
- Bake for 20-23 minutes. Let cool out of pan.
- 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.
*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/
3.5.3228