Whole Wheat Pumpkin Muffins with Streusel Topping

Rivky Kleiman Recipe By
  • Cooking and Prep: 35 m
  • Serves: 18
  • Contains:

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.

Ingredients (16)

Muffins

Streusel Crunch

Start Cooking

Make the Muffins

  1. Preheat oven to 350°F (180°C). Line 18 muffin cups.

  2. Combine all muffin ingredients in a large mixing bowl. Whisk together until completely smooth.

  3. Combine the streusel ingredients in a separate bowl and mix until crumbly.

  4. 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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  • Miri Wiesner

    Whole Wheat Pumpkin Muffins with Streusel Topping

    Pumpkin

    What do I use instead of pumpkin from a tin? What would be the equivalent using fresh pumpkin?
    Posted by Miriw |October 2, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    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.
    Posted by Chaiaadmin|October 2, 2017
    0

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