Pumpkin Streusel Muffins
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 20g |
|---|---|
| Cholesterol | 20mg |
| Sodium | 190mg |
| Total Carbohydrates | 23g |
|---|---|
| Dietary Fiber | 5g |
| Sugars | 13g |
| Protein | 7g |
Ingredients
Muffins
⅔ cup canned pumpkin
¼ cup Blue Diamond Almond Breeze Original Almondmilk
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
Directions
- 1
Preheat oven to 375°F.
- 2
Line 12 muffin cups with paper liners or lightly coat with butter.
- 3
Beat together pumpkin, almond milk, oil, vanilla extract and eggs in a medium bowl.
- 4
Stir in remaining muffin ingredients and mix well. Spoon into prepared muffin cups.
- 5
Stir together all streusel ingredients with a fork in a small bowl and sprinkle over muffins.
- 6
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
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