Pumpkin Muffins with Cinnamon Streusel Topping

April 17, 2015
Pumpkin Muffins with Cinnamon Streusel Topping

Oh yeah, it’s Friday, it’s the weekend peeps! Record store day tomorrow, go support your local record store and buy some vinyl! We have a local store here in Burlington, it’s operated by the same guy for at least as far as I can remember and that’s some 30 years ago! The store is called Looney Tunes and is more of a junk store than anything but he seems to know his stuff and has everything you need.

We are not big cake and muffin eaters, but I had some pumpkin puree and wondered what to do with it. The perfect solution was to make some Pumpkin Muffins with Cinnamon Streusel Topping. These little muffins are not like your traditional Tim Horton ones (do you have Tim Hortons?) We refer to them as Timmie’s here, they are your run of the mill coffee shop chain, a bit cheaper than your Starbucks. These little gems are a great snack when you are a tad hungry or craving something sweet and yummy. The are also a great little snack to take on the go like for breakfast.

Pumpkin Muffins with Cinnamon Streusel ToppingThey are a little dense, but they taste great! I topped mine with cinnamon streusel and walnuts.

Pumpkin Muffins with Cinnamon Streusel Topping
Pumpkin Muffins with Cinnamon Streusel Topping

Pumpkin Muffins with Cinnamon Streusel Topping
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 1 cup 100% pumpkin purée (NOT pumpkin pie filling)
  • 2 tablespoons agave
  • 2 tablespoons sucanat lightly packed
  • 1 teaspoon vanilla extract
  • Flax egg (1 tablespoon flax meal and 3 tablespoon water)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup spelt flour
  • ½ cup raisins
  • 10 walnuts
  • Streusel toppings
  • ¼ cup spelt flour
  • 2 tablespoons sucanat
  • ¾ teaspoon ground cinnamon
  • 2 tablespoons vegan butter softened
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spray a muffin tin with nonstick spray; do not use muffin liners with these muffins.
  3. Combine the flax meal and water in a small bowl set aside for at least 15 minutes.
  4. Combine all the streusel ingredients in a bowl and rub or cut butter into ingredients to make a crumble. Set aside.
  5. Muffins
  6. Combine the pumpkin, agave, sucanat, vanilla, and flax egg in a bowl. Beat until combined.
  7. In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, and spelt flour
  8. Add the dry to the wet mixing until well mixed.
  9. Stir in the raisins.
  10. Separate the mixture evenly among 10 muffin cups.
  11. Sprinkle streusel on top with a walnut.
  12. Bake for 16-18 minutes. Remove and allow to cool and then remove them from the muffin tin.
  13. These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.

No Comments

Leave a Reply

Rate this recipe: