Pumpkin Struesel Muffins
Serves Up To
⅔ cup canned pumpkin
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
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
Preheat oven to 375°F.
Line 12 muffin cups with paper liners or lightly coat with butter.
Beat together pumpkin, almond milk, oil, vanilla extract and eggs in a medium bowl.
Stir in remaining muffin ingredients and mix well. Spoon into prepared muffin cups.
Stir together all streusel ingredients with a fork in a small bowl and sprinkle over muffins.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
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