Oh you thought I was done with pumpkin recipes? LOL.
Another question: Did you truly think I was done with the eggless muffins? Absolutely not.
Here’s another pumpkin and eggless muffin recipe that you’re going to love despite you rolling your eyes at another pumpkin thing (looking at every Australian that is looking at me right now)
Pumpkin Muffins (with Brown Sugar Streusel Topping)
Servings 12 Muffins
Ingredients
- 2 + 1/4 c. Flour Plain, White
- 1 c. White Sugar
- 1/2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/2 tsp. Cinnamon Sugar
- 1/4 tsp. Allspice
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Ground Ginger
- 1/2 tsp. Nutmeg
- 1 c. Greek Yogurt
- 1/2 c. Neutral Oil
- 1/3 c. + 1/3 tbsp. Pumpkin Puree
- 1/2 c. Milk I used oat milk
- 1 tsp. Vanilla Extract
Brown Sugar Streusel Topping
- 4 tbsp. Butter Make sure it's cold and cubed
- 4 tbsp. Brown Sugar
- 2 tbsp. Flour Plain White
- 2 tsp. Water As needed to make mixture
Instructions
- Preheat oven to 220° C (480° F). Spray muffin tin with non-stick spray. Set aside
- For the brown sugar streusel, in a little bowl, add cold butter, brown sugar, flour, and a little water and mix with a fork. It should be clumpy – trust me it's worth it. Set aside
- In a medium-sized bowl, add all the wet ingredients (pumpkin puree, greek yogurt, oat milk, oil, vanilla). Mix well
- In a smaller bowl, add all the dry ingredients (cinnamon, nutmeg, sugar, flour, baking soda/powder, allspice, cloves, ginger, salt)
- Add the dry ingredients to the wet ingredients and mix until just combined – do not overmix
- Pour about 1/4 scoop of batter into each muffin tin. Scoop about 1-2 tsp. size of streusel on top
- Place in over and bake for 5 minutes – then immediately lower the heat to 175° C (350° F)
- Cook for remaining 20-25 minutes
- Remove from heat and cool slightly before eating
- Enjoy!
Enjoy
xo.🍋