Sunday, January 31, 2016

Downeast Maine Pumpkin Streusel Muffins

I know that fall is over.  Honestly, I've accepted and am even enjoying winter!  The lack of beautiful fall foliage has done nothing to deter my love of all things pumpkin.  I know that some people think it's a fad and are over it, but pumpkin is a staple in many Maine households. My whole family are in love with these muffins.  They are really large and remind me of a little bakery my mom used to take us to for breakfast on special occasions.

These are also extra fantastic because they are dairy free.  They have very little sugar and 4 grams of fiber in each muffin!  They are really great for a quick breakfast or as a snack with a coffee or tea.  Make sure that you spray the pan or liners to keep them from sticking.  The lack of extra fat makes them more likely to stick.  I hope you enjoy!

Downeast Maine Pumpkin Streusel Muffins
Servings: 12 ★ Size: 1 muffin ★ 
Smart Points 4 ★ Points Plus 3 ★ Calories: 111 ★ 
Total Fat: 3 g ★ Saturated Fat: 1 g ★ Protein: 4 g ★ Carbohydrates: 19 g ★ 
Fiber: 4 g ★ Sugars: 5 g ★ Sodium: 16 mg ★ Cholesterol:  35 mg


· 15 ounces canned pumpkin
· 1/2 cup brown sugar
· 3/4 cup unsweetened applesauce
· 1 teaspoon vanilla
· 2 eggs
· 1 1/2 cups whole wheat flour
· 1 teaspoon baking soda
· 1 teaspoon cinnamon 
· 1/4 teaspoon ginger 
· 1/4 teaspoon cloves 
· 1/4 teaspoon nutmeg 

Streusel Topping:
· 1/4 cup old-fashioned oats, 
· 1 tablespoon coconut oil
· 2 tablespoons brown sugar
· 1/2 teaspoon cinnamon


1.  Preheat the oven to 375 degrees. Mix together the pumpkin, brown sugar, applesauce, vanilla, and eggs until well mixed.

2. Gently stir in the whole wheat flour, baking soda, cinnamon, ginger, cloves, and nutmeg.  Make sure that all the dry ingredients are well incorporated into the batter. Be careful to not overmix or the muffins could become dense.

3. In a small bowl, mix together the old-fashioned oats, coconut oil, brown sugar, and cinnamon. Break the mixture apart into small crumbles.  Spray a muffin tin with non-stick cooking spray or use cupcake liners. Make sure you also spray the cupcake liners.  Due to the lack of fat, the muffins can stick to the liners. Divide the mixture evenly into the tin. Sprinkle the tops of the muffins with the streusel mixture. Cook the muffins for 22-25 minutes or until a toothpick inserted in the middle comes out clean.  

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