Pumpkin Streussel Muffins

So in my last post I talked about the weather cooling down and today is the same story except it totally rained! It just makes me want to curl up in a blanket by the fire. But it’s not actually THAT cold. So my compromise? These pumpkin streussel muffins!

Fall is my favorite time of year and I always make these muffins when the weather turns a little chilly. Maybe it’s all the spices and warm desserts that I love about Fall. 🙂

These muffins also don’t have any refined sugar in them. I’m trying to cut refined sugars out of our diets for the most part so I use coconut sugar and honey to sweeten them and they turn out great. Now if you don’t have those sweeteners at home you can replace the coconut sugar with white sugar and the honey with brown sugar. Either way is tasty, I’m just trying to convince myself these things are somewhat healthy…

I had my little helper today! Any time I get the mixing bowls out she is right there ready to help.

Here is a look at the consistency of the batter.

This is the topping. I like to cut in the butter using a pastry blender but you could just do it with your fingers.

I totally made a double batch…

Guess who got the first taste?

 

Pumpkin Streussel Muffins

1 3/4 c flour

1/4 c coconut palm sugar (regular white sugar will work as well)

2 t baking soda

1/4 t sea salt

1 t cinnamon

1/2 t nutmeg

1/2 t allspice

1 egg

1/4 c honey

1/2 c milk (warmed)

1/4 c butter (melted)

3/4 c pumpkin puree

1 t vanilla extract

Topping:

2 T flour, 3 T coconut palm sugar, 1 T quick oats, 2 T cold butter, 2 T chopped pecans or walnuts

Preheat oven to 400 degrees and grease muffin pan. Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl and mix well. Pour wet ingredients into the dry ingredients. Fold until just combined. Divide batter evenly into 12 muffins.

For the topping, combine all of the ingredients and cut in the butter until it resembles coarse crumbs. Top each muffin with topping. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes in the pan then remove to wire rack.

Note: These are great for the freezer. Store them in an airtight container or ziploc bag in the freezer. Microwave for 30 seconds to thaw.