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Streusel Topped Pumpkin Muffins
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Streusel Topped Pumpkin Muffins

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Serves 12 | 
Delicious, easy and fun to make.

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:

  1. Preheat oven to 350° F.
  2. Fill a 12-count muffin tray with paper liners. Set aside.
  3. 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.
  4. Add almond milk, canola oil and pumpkin puree to mixing bowl. Mix until well combined.
  5. In a separate mixing bowl combine vegan butter spread, 1/3 cup white spelt flour and brown sugar. Mix together until coarse and crumbly.
  6. Spoon batter into muffin cups, 2/3 full. Top with streusel topping.
  7. Place muffin tin into oven, bake for 18-22 minutes.
Cooking Method: Bake
Course: Breakfast, snack

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