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Streusel Topped Pumpkin Muffins

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Serves 12 | 

Delicious, easy and fun to make.

Ingredients:

For Muffin:
3/4 cup unsweetened almond milk
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup whole spelt flour
1/4 cup canola oil
1 cup white spelt flour
1/4 teaspoon salt
1/3 cup pumpkin puree
1 teaspoon cinnamon
1 cup sugar
For Streusel Topping:
2 tablespoon vegan butter spread
1/3 cup white spelt flour
3 tablespoons brown sugar

Directions:

  1. Preheat oven to 350° F.
  2. Fill a 12-count muffin tray with paper liners. Set aside.
  3. Combine ground nutmeg, baking soda, 1 cup whole spelt flour, 1 cup white spelt flour, salt, cinnamon and sugar in a mixing bowl. Whisk together well.
  4. Add almond milk, canola oil and pumpkin puree to mixing bowl. Mix until well combined.
  5. In a separate mixing bowl combine vegan butter spread, 1/3 cup white spelt flour and brown sugar. Mix together until coarse and crumbly.
  6. Spoon batter into muffin cups, 2/3 full. Top with streusel topping.
  7. Place muffin tin into oven, bake for 18-22 minutes.
Cooking Method: Bake
Course: Breakfast, snack
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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