Healthy Pumpkin Streusel Muffins

These healthy pumpkin streusel muffins are so fluffy and moist and the pecan oat streusel adds some crunch on top. You’ll never know that they are made with less oil and sugar (unless you were the one baking them). Plus, they’re made with whole wheat flour for an extra fiber boost and they have all the best flavors of fall!

Tips:

This recipe calls for 1/3 cup of applesauce but if you don’t have it, you can substitute with equal amounts of pumpkin puree or oil.

If you like using almond flour in your baking, you can try replacing 3/4 cup whole wheat flour with almond flour. So instead of using 2 cups whole wheat flour, you would use 1 1/4 cup whole wheat flour and 3/4 cup almond flour.

The streusel is made with rolled oats and pecans but if you don’t like pecans, you can substitute any other nut of your choosing. You could also substitute more rolled oats for the pecans if you don’t like nuts.

You might also like these

• This healthier pumpkin bread
• These healthier pumpkin cinnamon rolls

Healthy Pumpkin Streusel Muffins

Prep time: 20 minutes Cook time: 22 minutes Yield: 12 muffins

Ingredients

For the streusel:

• 1/4 cup whole wheat flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons butter, melted
• 1/2 cup pecans, chopped
• 1/4 cup rolled oats

For the muffin batter:

• 2 cups whole wheat flour, (or sub all purpose flour)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves, optional
• 1/4 cup vegetable or olive oil
• 1/3 cup applesauce
• 3/4 cup brown sugar
• 15 ounce can of pumpkin puree
• 3 eggs
• 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350º F. Line a 12 cup muffin pan with paper liners or grease well.
2. For the streusel: In a small bowl, mix together the 1/4 cup whole wheat flour, granulated sugar, and ground cinnamon. Then add the melted butter and stir until well incorporated. Add the chopped pecans and rolled oats and stir until everything is combined. Set aside in fridge until ready to use.
3. For the muffin batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
4. In a large bowl, whisk together the oil, applesauce, brown sugar, and pumpkin puree. Then add the 3 eggs and vanilla extract and whisk until everything is well combined.
5. Add the dry ingredients into the wet ingredients and stir until everything is combined. Divide evenly among the prepared muffin pan.
6. Remove the streusel mixture from the fridge and sprinkle evenly on top of each muffin. Bake for 22-26 minutes or until an inserted toothpick comes out clean. Once done baking, remove from oven and let rest in the pan for 5 minutes before transferring to a wire rack to cool. Enjoy!