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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Whole Wheat Pumpkin Muffins with Streusel Topping
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 :) -
Whole Wheat Pumpkin Muffins with Streusel Topping
Delicious Muffin
Just made these and it smells heaven. Licked from the batter -
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?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.
-
Whole Wheat Pumpkin Muffins with Streusel Topping
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 :) -
Whole Wheat Pumpkin Muffins with Streusel Topping
Delicious Muffin
Just made these and it smells heaven. Licked from the batter
Please
Log in to ask a question How'd it turn out? Write a review.
-
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?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.
