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Parve
Easy
30 Minutes
Diets 
These muffins are sweet and soft, and the streusel topping brings them to the next level. Perfect for Rosh Hashanah or a cool fall morning.
Watch Esty prepare these muffins on Easy Does It!
1 and 1/2 cups Mishpacha Flour
1/2 teaspoon baking powder
1/2 teaspoon Gefen Baking Soda
1 tablespoon pumpkin pie spice
pinch of salt
1/2 cup oil
1 cup brown sugar
1 and 1/2 cups chilled pumpkin puree
1 egg
1/2 teaspoon Gefen Vanilla Extract
1/2 cup Mishpacha Flour
6 tablespoons sugar
1/2 teaspoon Gefen Cinnamon
pinch of salt
3 tablespoons coconut oil
Add ingredients to a bowl and mix with a fork until crumbs form.
Preheat your oven to 350 degrees Fahrenheit.
Combine all dry ingredients in a bowl. Combine the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients and stir to combine.
Using a cookie scoop, drop mounds of the batter onto a Gefen Parchment lined baking sheet. Top with streusel and bake 10 to 12 minutes, until set.
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can we substitute whole whole spelt here?
You should be able to.
what can I substitute for pumpkin pie spice?
You can add cinnamon instead or just skip it.
I made them w butternut squash and they came out really good.
We really liked. Such a good idea to make just the tops! Was easier than making into muffins.
Delicious, they were finished at one sitting.
these are absolutely delicious
Is this freezable? How can I store these so I can pop them out on the chag?
Yes you can freeze them. Individually wrap them in plastic, then place them in a ziptop bag and freeze for up to 2 months.