Whole Wheat Pumpkin Muffins with Streusel Topping

Rivky Kleiman Recipe By
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.

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.

EMAIL
  • Rena Goldzweig

    Whole Wheat Pumpkin Muffins with Streusel Topping

    Comes out great, very fluffy and moist!
    Posted by Goldleaf |March 31, 2020
    0
  • Penina Goldstein

    flour

    Hi can I use almond flour instead of the whole wheat and if yes, is it equal measurements?
    Posted by peninago |November 18, 2019
    0
  • Shuli

    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 :)
    Posted by Shuli |November 17, 2018
    0
  • Rachel

    Delicious Muffin

    Just made these and it smells heaven. Licked from the batter
    Posted by Raclang |October 30, 2018
    0
  • Miri Wiesner

    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
    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
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Rena Goldzweig

    Whole Wheat Pumpkin Muffins with Streusel Topping

    Comes out great, very fluffy and moist!
    Posted by Goldleaf |March 31, 2020
    0
  • Shuli

    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 :)
    Posted by Shuli |November 17, 2018
    0
  • Rachel

    Delicious Muffin

    Just made these and it smells heaven. Licked from the batter
    Posted by Raclang |October 30, 2018
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Penina Goldstein

    flour

    Hi can I use almond flour instead of the whole wheat and if yes, is it equal measurements?
    Posted by peninago |November 18, 2019
    0
  • Miri Wiesner

    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
    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

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP