Whole Wheat Pumpkin Muffins with Streusel Topping

5

(3)

• 

• 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.

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Ingredients (16)

Muffins

• 1 cup canola oil

• 1 cup Gefen Honey

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  Gefen Pure Honey

• 4 eggs

• 1 (15-oz./425-g.) can pumpkin puree

• 3 cups Shibolim Whole Wheat Flour

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  Shibolim Extra Fine Whole Wheat Flour

• a pinch of salt

• 2 teaspoons Gefen Cinnamon

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  Gefen Ground Cinnamon

• 2 teaspoons Haddar Baking Powder

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  Haddar Baking Powder

• 2 teaspoons baking soda

• a pinch of nutmeg (optional)

• a pinch of ginger (optional)

Streusel Crunch

• 1/4 cup Shibolim Whole Wheat Flour

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  Shibolim Extra Fine Whole Wheat Flour

• 1/4 cup oatmeal

• 1/4 cup brown sugar

• 1/4 teaspoon Gefen Cinnamon

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  Gefen Ground Cinnamon

• 3 tablespoons canola oil

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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.