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.

Directions

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.

Recipe tags

Baking Complex carbs Honey Muffins Pumpkin Streusel topping Thanksgiving Whole grain Whole wheat

Whole Wheat Pumpkin Muffins with Streusel Topping

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Penina Goldstein

4 years ago

flour Hi can I use almond flour instead of the whole wheat and if yes, is it equal measurements?

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Miri Wiesner

6 years ago

Pumpkin What do I use instead of pumpkin from a tin? What would be the equivalent using fresh pumpkin?

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Cnooymow{shman

Reply to Miri Wiesner

6 years ago

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.

Rena Goldzweig

2024 years ago

Whole Wheat Pumpkin Muffins with Streusel Topping Comes out great, very fluffy and moist!

Shuli

5 years ago

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 🙂