Whole Wheat Pumpkin Muffins with Streusel Topping

Rivky Kleiman Rivky Kleiman
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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.

35m 18
Easy Vegetarian Pescatarian Parve

Contains: Wheat, Egg, Gluten

Directions

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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What Cooks Are Saying

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5 Comments

Penina Goldstein •

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

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 :)

Chaia Frishman •
Reply to Shuli

Thanks for the feedback!

Rachel •

Delicious Muffin Just made these and it smells heaven. Licked from the batter

Chaia Frishman •
Reply to Rachel

Yum!

Miri W •

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

Chaia Frishman •
Reply to Miri W

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 •

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