Pumpkin Streusel Muffins

Serves: 24 muffins | Prep Time: 10 min | Cook Time: 20-22 min 

Ingredients

Muffins

• 3 cups (360g) Better Batter cake flour (preferred) Or you can use Better Batter artisan blend at 360g or Better Batter original blend at 300g 
• 2 tsp (14g) baking soda
• 2 tsp (5.3g) ground cinnamon
• 1 tsp (1.7g) pumpkin pie spice
• ½ tsp (2.8g) salt
• ½ cup canola or vegetable oil
• 1 1/2 cups (302.5 g) maple sugar (you may use brown sugar instead if you wish)
• 1 ½ cups (366 g) pumpkin puree
• 150g 3 eggs OR 3/4c aquafaba

Crumb Topping

• 1 cup of Better Batter Flour (Choose one)
  • 120g cake flour 
  • 120g Artisan Blend
  • 100g Original Blend
• 3/4 cup (165 g) maple sugar or brown sugar
• 1 tsp (1.7 g) pumpkin pie spice
• 6 Tbsp (86g) dairy free margarine or butter substitute, melted

 

Instructions

Preheat oven to 425° F. Spray two 12 cup muffin pans with nonstick spray or line with cupcake liners.

Make the muffin batter: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a separate bowl, whisk together the oil, maple or brown sugar, pumpkin puree, and eggs or eggs substitute until smooth and evenly combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently, just until combined and smooth. Spoon the batter into prepared liners, filling them almost full. Set aside.

Make the crumb topping: Whisk the flour, maple or brown sugar, and pumpkin pie spice together until evenly combined. Stir in the melted butter or dairy free substitute until crumbs form. Spoon the crumbs evenly on top of the batter in the tins, pressing crumbs down into the batter gently, so they adhere.

Bake for 5 minutes, then – keeping the muffins in the oven – reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes. Remove from the oven and allow the muffins to cool for 10 minutes in the muffin pan before removing and allowing to cool completely on a wire rack.