Great Tasting Muffins with Autumn’s Best Flavors
Morning time is often crunch-time with work or school schedules, leaving breakfast the casualty of our rush. To avoid skipping this most important meal of the day, prepare whole wheat pumpkins muffins for a great grab-n-go before heading out the door. Including pumpkin in your morning routine provides important Vitamin A, potassium and fiber we all need to start the day right.
Pumpkin makes the crumb especially moist and with a cinnamon streusel topping, they are hard to resist. Easy to make in larger quantities and freeze, these muffins quickly defrost in a microwave at work, keep you ready for unexpected guests, and always bring a smile when shared with friends. Made with nutritious pumpkin and King Arthur White Whole Wheat Flour, this is one fast food you don’t have to feel guilty about enjoying.
Whole Wheat Pumpkin Muffins with Cinnamon Streusel
Yield: 36 muffins
30 ounces canned pumpkin
2/3 cup coconut oil
1 1/2 cups palm coconut sugar
1/2 cup honey
4 whole eggs
4 cups King Arthur White Whole Wheat Flour or freshly milled pastry flour
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup walnuts, chopped
3 teaspoons ground cinnamon
3 teaspoons ground nutmeg
3 teaspoons ground cloves
1 teaspoon ground ginger
1/4 cup King Arthur White Whole Wheat Flour
1/3 cup oats
3 tablespoons palm coconut sugar
1 teaspoon cinnamon
2 tablespoons butter
Preheat oven to 400°. Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.
In a large mixing bowl, combine the pumpkin, oil, sugar, molasses, vanilla and eggs until well blended. Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended. Stir flour into the pumpkin mixture until well incorporated. Divide batter evenly in the tins. Sprinkle streusel topping over each one. Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.
Cool on wire racks in the pans for 10 minutes. Remove from pans and continue to cool on racks until cooled completely. Store loosely covered.
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