These delicious muffins are a seasonal favorite, perfect to warm the cool fall days, the holidays and the cold winter days. Feel free to add as much spice as you like. We call for brown sugar, but coconut palm sugar, and organic cane sugar will also work. This recipe will yield anywhere from 8-12 muffins, depending on size.
1cup (245g)pumpkin pureefreshly prepared or canned
1/4 cup (62g)milkor non-dairy substitute
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Begin by preheating the oven to 375 degrees F. Spray muffin cups with natural oil spray such as olive, avocado or coconut oil, or if desired, line a 12-cup muffin tin with unbleached paper liners. Set aside.
Prepare the streusel topping: Mix flour with cinnamon and sugar. Cut in the butter with a fork until blended – it will look a little lumpy. Set aside while preparing dry ingredients.
Whisk all dry ingredients together in a mixing bowl; set aside while preparing liquid ingredients.
Liquid Ingredients and Baking
Whisk ghee and brown sugar together until blended, then whisk in egg, pumpkin puree and milk.
Add the flour mixture, stirring until just combined. Scoop into prepared or lined muffin tins. Sprinkle streusel evenly over the top of each muffin.
Bake for 18-25 minutes, depending on muffin size, and until done when tested with a toothpick. Cool in pan for 5-10 minutes. Remove and finish cooling on a wire rack.