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Parve
Easy
35 Minutes
Diets 
I love Pumpkin Spice season. I also happen to love muffins. I make at least one batch of muffins per week. So, it only makes sense that I would find the best, most delicious pumpkin spice muffins!
2 and 1/2 cups flour
3/4 cup sugar
1 tablespoon Haddar Baking Powder
1 teaspoon baking soda
1 teaspoon Gefen Cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon Gefen Allspice
3/4 teaspoon Haddar Kosher Salt
1 cup pumpkin puree
1/2 cup oil
2 eggs
3/4 cup non-dairy milk
1 tablespoon margarine, softened
1/4 cup brown sugar
1/2 teaspoon Gefen Cinnamon
2 tablespoons flour
2 tablespoons shelled pumpkin seeds
Preheat the oven to 375 degrees Fahrenheit. Lightly spray 16 muffin cups (uses two muffin tins).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt. Set aside.
In a medium bowl, whisk together pumpkin puree, oil, eggs, and non-dairy milk.
Pour the wet ingredients into the large bowl of dry ingredients. Mix just until the flour is all wet. Do not try to beat out the lumps.
Scoop the batter using an old-fashioned ice cream scoop or a quarter-cup measuring scoop and place one scoop into each muffin cup.
Now, in a small bowl mix the streusel. Combine margarine, brown sugar, cinnamon, flour, and pumpkin seeds by hand until a crumble is formed.
Evenly top each muffin with crumbs (approximately one and a half teaspoons per muffin).
Bake the muffins at 375 degrees for 18–20 minutes. Remove from the oven and let cool five minutes in the pan before transferring to a cooling rack.
Yields 16 muffins
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They turned out delicious ! Loved them !