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Streusel Topped Pumpkin Muffins Recipe
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Streusel Topped Pumpkin Muffins
Serves 12
Delicious, easy and fun to make.
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Ingredients:
| For Muffin: |
| 3/4 cup unsweetened almond milk |
| 1/2 teaspoon ground nutmeg |
| 1 teaspoon baking soda |
| 1 cup whole spelt flour |
| 1/4 cup canola oil |
| 1 cup white spelt flour |
| 1/4 teaspoon salt |
| 1/3 cup pumpkin puree |
| 1 teaspoon cinnamon |
| 1 cup sugar |
| For Streusel Topping: |
| 2 tablespoon vegan butter spread |
| 1/3 cup white spelt flour |
| 3 tablespoons brown sugar |
Directions:
- Preheat oven to 350° F.
- Fill a 12-count muffin tray with paper liners. Set aside.
- Combine ground nutmeg, baking soda, 1 cup whole spelt flour, 1 cup white spelt flour, salt, cinnamon and sugar in a mixing bowl. Whisk together well.
- Add almond milk, canola oil and pumpkin puree to mixing bowl. Mix until well combined.
- In a separate mixing bowl combine vegan butter spread, 1/3 cup white spelt flour and brown sugar. Mix together until coarse and crumbly.
- Spoon batter into muffin cups, 2/3 full. Top with streusel topping.
- Place muffin tin into oven, bake for 18-22 minutes.
| Course: | Breakfast, snack |
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