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recipesMini Pumpkin Streusel Muffins

Yields 48 muffins

1 ¾ C White Whole Wheat Flour
1 ¼ C Pure Cane Sugar
1 Tbsp. Baking Powder
¼ tsp. salt
2 tsp. Pumpkin Pie Spice
1 tsp. Vanilla
1 C organic pureed pumpkin
½ C soy cream
½ C vegetable oil (for a lower fat option use unsweetened apple sauce)
2 Tbsp. Pure Maple Syrup
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, mixed)

Streusel Topping
3 Tbsp. Whole Wheat Flour
3 Tbsp. Brown Sugar
1 tsp. Pumpkin Spice
4 Tbsp. Non-hydrogenated Vegan Butter

Preaheat the oven to 400 degrees and grease a 24-mini muffin tin.

For the muffins:
Sift together flour, sugar, baking powder, salt and pumpkin spices. In a separate bowl mix together pumpkin, soy cream, oil and syrup. Pour the wet ingredients into the dry and mix. I find a large wooden spoon works best; you don’t want to over mix the batter, just mix until well incorporated.

For the topping:
In a bowl, mix all the dry ingredients together and add the butter in small pieces and mix with your finger tips until small pea-like pieces form.

Fill the muffin cups about two-thirds full and sprinkle about ½ teaspoon of streusel topping on top. Bake for 20-22 minutes (or until a toothpick comes out clean). Transfer to cooling rack and enjoy!