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Email Recipe
Streusel Topped Pumpkin Muffins
Serves 12
Ingredients:
For Muffin:
3/4 cup unsweetened almond milk
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup whole spelt flour
1/4 cup canola oil
1 cup white spelt flour
1/4 teaspoon salt
1/3 cup pumpkin puree
1 teaspoon cinnamon
1 cup sugar
For Streusel Topping:
2 tablespoon vegan butter spread
1/3 cup white spelt flour
3 tablespoons brown sugar
Directions:
Preheat oven to 350° F.
Fill a 12-count muffin tray with paper liners. Set aside.
Combine ground nutmeg, baking soda, 1 cup whole spelt flour, 1 cup white spelt flour, salt, cinnamon and sugar in a mixing bowl. Whisk together well.
Add almond milk, canola oil and pumpkin puree to mixing bowl. Mix until well combined.
In a separate mixing bowl combine vegan butter spread, 1/3 cup white spelt flour and brown sugar. Mix together until coarse and crumbly.
Spoon batter into muffin cups, 2/3 full. Top with streusel topping.
Place muffin tin into oven, bake for 18-22 minutes.
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