Pumpkin Struesel Muffins

Prep Time



Cook Time





Serves Up To




  • Muffins

  • ⅔ cup canned pumpkin

  • ¼ cup Blue Diamond Almond Breeze Almond milk

  • 3 tablespoons canola oil

  • 1 teaspoon vanilla extract

  • 1 egg + 2 egg whites

  • 2¼ cups Blue Diamond Almond Flour

  • 2 tablespoons ground flax seed

  • 2 tablespoons Blue Diamond gluten-free flour blend (see recipe here)

  • ½ cup sugar

  • 2 teaspoons baking powder

  • 2 teaspoons pumpkin pie spice

  • ¼ teaspoon salt

  • Streusel:

  • 3 tablespoons Blue Diamond Almond Flour

  • 3 tablespoons packed brown sugar

  • 3 tablespoons old fashioned oats

  • 2 tablespoons butter, softened

  • ½ teaspoon pumpkin pie spice


  1. 1

    Preheat oven to 375°F.

  2. 2

    Line 12 muffin cups with paper liners or lightly coat with butter.

  3. 3

    Beat together pumpkin, almond milk, oil, vanilla extract and eggs in a medium bowl.

  4. 4

    Stir in remaining muffin ingredients and mix well. Spoon into prepared muffin cups.

  5. 5

    Stir together all streusel ingredients with a fork in a small bowl and sprinkle over muffins.

  6. 6

    Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Almond Flour Photo

Almond Flour

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