I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.
These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.
- 1/4 c GF All-Purpose Flour Blend
- 3 tbsp rolled oats
- 3 tbsp maple sugar
- 2 tbsp almond butter, melted
- 1/4 tsp Baking Spice Blend
Preheat oven to 350 degrees.
Mix together the streusel ingredients in a small bowl and set aside.
- 1 1/2 c rolled oats
- 1/2 c GF All-Purpose Flour Blend
- 1 tbsp baking powder
- 2 tsp Baking Spice Blend
- 1/2 tsp baking soda
- 1/8 tsp Himalayan salt
Add all the dry ingredients into a food processor and process until the oats have turned into a flour and all the ingredients are well blended.
- 1 c pumpkin puree
- 2/3 c Date Paste
- 1/4 c maple syrup
- 1/4 c apple cider vinegar
- 1/4 c almond yogurt (I like Kite Hill)
- 1/4 c almond milk, unsweetened, vanilla
- 1 tsp vanilla extract
Add all the wet ingredients to a stand mixer and mix until they are well incorporated.
Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.
Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.
Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.
Bake for about 25-30 minutes.
Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.
Serve. Eat. Enjoy.
Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.