Healthy Pumpkin Muffins with Streusel Topping
Try this Healthy Pumpkin Muffins with Streusel Topping recipe, or contribute your own.
Try this Healthy Pumpkin Muffins with Streusel Topping recipe, or contribute your own.
- Carbohydrate 46.5564875693823 g
- Cholesterol 20.4715277775016 mg
- Fat 10.5645316613789 g
- Fiber 3.07870691936616 g
- Protein 2.59323795925542 g
- Saturated Fat 6.95936391539425 g
- Serving Size 1 1 muffin (76g)
- Sodium 116.377186688199 mg
- Sugar 43.4777806500162 g
- Trans Fat 0.803103477776832 g
- Calories 281 calories
Step-by-step
- Preheat your oven to 350º F and prepare a 6 well muffin tin with paper liners or baking spray.
- In a mixing bowl combine the pumpkin puree, maple syrup, brown sugar, apple sauce and egg, whisk until smooth.
- In a separate mixing bowl whisk together the flours, cinnamon, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and stir until it just comes together, it's ok if it's a little lumpy (over working the batter makes tough, chewy muffins).
- In a small bowl make the streusel topping by stirring together the oats, flour, brown sugar and salt.
- Cut the coconut oil in using a fork and stir until the mixture is a sandy texture.
- Divide the batter between the paper liners and top with â…™ of the streusel topping.
- Bake for 16-18 minutes until a tester comes out with just a few crumbs.
- Cool in the pan 5 minutes, transfer to a wire rack to cool completely or serve warm.
Replacing maple syrup with granulated sugar alters moisture retention and requires adjusting liquid elsewhere in the batter. Pumpkin puree and applesauce supply necessary hydration, meaning this formulation relies on gentle folding rather than heavy mixing to prevent gluten development. Overworking the flour mixture creates dense crumb structures instead of tender pockets. Folding dry ingredients into wet ones just until incorporated preserves pockets of air. Standard muffin pans work best, though a well-greased silicone mold functions if paper liners are absent.
Judging Doneness Tactilely
Baking these at 350 degrees Fahrenheit for 16 to 18 minutes produces reliable results without specialized thermal tools. Pressing the center of a baked muffin offers immediate feedback: the crumb should spring back fully rather than leaving an indentation. Wooden toothpicks inserted into the thickest portion should emerge with a few moist crumbs clinging to the wood rather than wet batter or complete dryness. Allowing muffins to rest in the pan for five minutes solidifies the structure before transfer.
- Wet batter sticking to the toothpick indicates underbaking; return the pan to the oven for two minutes.
- A completely bare toothpick suggests overbaking, which dries out the pumpkin and spices.
- Lack of spring-back under fingertip pressure means the interior is still raw.
