A spectacular muffin that is perfect in taste and texture, despite being healthier. A special shout-out to my cousin and friend Rochela W. for sharing this recipe with me.
Whole Wheat Pumpkin Muffins with Streusel Topping
Recipe By Rivky Kleiman
- Cooking and Prep: 35 m
- Serves: 18
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Contains:
Ingredients (16)
Muffins
Streusel Crunch
Start Cooking
Make the Muffins
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Preheat oven to 350°F (180°C). Line 18 muffin cups.
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Combine all muffin ingredients in a large mixing bowl. Whisk together until completely smooth.
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Combine the streusel ingredients in a separate bowl and mix until crumbly.
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Fill each muffin cup two thirds full with the muffin batter. Top with one heaping teaspoon of streusel crunch. Bake 20–25 minutes, until set.
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Delicious!
This recipe very easy to make and came out super moist and fluffy. Love that its made with whole wheat flour and honey. Definitely a keeper :) -
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Pumpkin
What do I use instead of pumpkin from a tin? What would be the equivalent using fresh pumpkin?Replies:
A can is aobut 15 ounces, so you would substitute 15 ounces of cooked pumkin mashed. I would also substitute cooked butternut squash in a pinch. It's about two cups cooked.
Please
Log in to post a review How'd it turn out? Write a review.
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Delicious!
This recipe very easy to make and came out super moist and fluffy. Love that its made with whole wheat flour and honey. Definitely a keeper :) -
Please
Log in to ask a question How'd it turn out? Write a review.
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-
Pumpkin
What do I use instead of pumpkin from a tin? What would be the equivalent using fresh pumpkin?Replies:
A can is aobut 15 ounces, so you would substitute 15 ounces of cooked pumkin mashed. I would also substitute cooked butternut squash in a pinch. It's about two cups cooked.
