“Pumpkin spice and everything nice…” isn’t that the saying I see printed on everything under the sun this time of year? Pumpkin flavored everything is a sure sign that Fall has arrived, am I right? There’s pumpkin spice coffee, pumpkin spice cream cheese, pumpkin spice bagels and yogurt and even Oreo’s! Well I can’t say I’m really a fan of any of those things I will agree that pumpkin anything has really become synonymous with Fall. If you’re a fan of pumpkin like me but are not on board with any of the above mentioned pumpkin “delights”, then today is your lucky day. I have a great pumpkin recipe to share with you but first let me back up a bit…
Last year around this time I was drumming up all the recipe ideas for a Thanksgiving feast and I knew that no Thanksgiving dinner was complete without rounding it out with something pumpkin. I knew I didn’t want to make a traditional pie so I spent some time experimenting in the kitchen and came up with the recipe for the best ever Pumpkin Streusel Loaf. It blew the socks off of my family, it was gobbled (ha) up on Thanksgiving and was gone in a matter of minutes and it’s something my friends and family requested I make over and over again. If you missed that recipe you can find it here. Such a good one!
Because that loaf was such a hit, I was inspired to make something similar this year. My boys have been requesting muffins a lot lately; always wanting something they can eat on the run. One wants breakfast in a hurry out the door on his way to school, the other wants an easy snack to eat on the way to soccer practice and Jonathan and I are always up for a sweet treat with our tea mid afternoon. So, I decided to see if I could turn last years pumpkin loaf into this years pumpkin muffins 2.0. The boys were thrilled but made me promise they would be as good if not better than last years version.
So, I headed to the store and then immediately into my kitchen and that’s when my Pumpkin Spice Streusel Muffins were born. You’re not going to believe it but mission accomplished! The muffins I made didn’t even last a day. They were all eaten immediately and my family kept requesting I make more. I was happy to oblige as this recipe was really so fast and easy to make and healthy for them to boot!
I think the secret to my success was that the muffin topping has a little surprise to it–a crack of sea salt that really brings out the flavor of the oats, butter and the small amount of sugar that was used. If you’ve followed along with me here for a while you know that I have my “issues” with salt but for this recipe I relaxed a little bit and let myself enjoy; everything in moderation and it was totally worth it for sure!
As always, my recipe is very healthy, made with oats and almond flour (high fiber), canned pumpkin – high fiber and a little protein, potassium, vitamin A and iron, olive oil (my favorite) as it’s one of the best fats your body can have–just really delicious and can be enjoyed san guilt! These muffins can actually boost your immune system – as the pumpkin helps your immune cells to work work more efficiently to ward off germs and speed healing when you get a wound. Delicious and nutritious! A while back I wrote a post in this space about how healthy canned pumpkin is for you. If you didn’t read that one, it’s a good one and can be found here. In that post, I also share a delicious recipe for pumpkin chocolate bars so make sure you read till the end!
Pumpkin, pumpkin, pumpkin, I guess I get the craze and my family does too. Next time you’re looking to bring Fall into your kitchen, I hope you’ll try my new recipe for Pumpkin Spice Streusel Muffins, last years recipe for my pumpkin loaf or even the pumpkin chocolate bars I mentioned above. Nothing quite says Fall like the smell of pumpkin spice throughout! Happy baking, friends and as many say, “Happy Fall, Y’all”. xx Janine
Janine’s Pumpkin Spice Streusel Muffins
Ingredients: Preheat oven to 350. Makes 12 muffins (bakers note: these muffins do not rise that much)
1 cup oat flour
3/4 cup almond flour
2 teaspoons pumpkin spice (trader joes)
1 teaspoon cinnamon
2 teaspoon baking powder
1 can pumpkin – plain canned pumpkin, not pumpkin pie filling
1/2 cup brown sugar
2 tablespoons maple syrup
2 organic eggs
1/3 cup olive oil
1 teaspoon vanilla
3/4 cups oat flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
3 tablespoons butter (melted)
A few cracks of sea salt
In a medium bowl, mix together the oat flour, almond flour, cinnamon, pumpkin spice and the baking powder. Mix well and set aside.
In another medium bowl add the canned pumpkin, brown sugar, maple syrup, eggs, olive oil and vanilla, mix well.
Add the wet mixture to the dry mixture, incorporate them both very well.
Add the mixture to a well oiled muffin tin (you can use paper muffin cups if you want). The mixture will fill each cup almost to the top.
For the topping: In a separate bowl, add the oat flour, sugar, cinnamon, melted butter and 3-4 cracks of sea salt. Mix well into pea size (or a little bigger) pieces.
Add the topping to each muffin – make sure that each cup has a good amount of topping on it.
Bake for 20 minutes or until the muffins become slightly brown. Let cool and enjoy!