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Streusel Topped Pumpkin Muffins
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Serves 12 |
Delicious, easy and fun to make.
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.
Cooking Method: | Bake |
Course: | Breakfast, snack |
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