Pumpkin Streusel Muffins Recipe
Embrace the flavors of fall with Pumpkin Streusel Muffins made with Blue Diamond almond flour. A delightful blend of pumpkin and spices, topped with a crunchy streusel.
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Cooking tools:
- Cooling rack
- Cake tester
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Spoon
- Fork
- Toothpick
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- ⅔ cup canned pumpkin
- ¼ cup Blue Diamond Almond Breeze Original Almondmilk
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 egg + 2 egg whites
- 2¼ cups Blue Diamond Almond Flour
- 2 tablespoons ground flax seed
- 2 tablespoons Blue Diamond gluten-free flour blend (see recipe here)
- ½ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 3 tablespoons Blue Diamond Almond Flour
- 3 tablespoons packed brown sugar
- 3 tablespoons old fashioned oats
- 2 tablespoons butter, softened
- ½ teaspoon pumpkin pie spice
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