Healthy Pumpkin Streusel Muffins

PREP TIME: 30 minutes | COOK TIME: 20 minutes

Healthy Pumpkin Streusel Muffins

These Healthy Pumpkin Streusel Muffins are the perfect cozy fall treat that the whole family will love! Made with oat flour, pumpkin purée, and simple, wholesome ingredients! They’re soft, fluffy, and just sweet enough thanks to the coconut sugar. They’re toddler-friendly but absolutely delicious for adults too. My husband loves them just as much as Jonah does (if not more)!

I love incorporating ingredients like pumpkin and oats into recipes for my family because they offer a little extra nutritional goodness without sacrificing flavor. Pumpkin has tons of vitamins and antioxidants, while oats are a great source of fiber and other nutrients. Plus, the pumpkin keeps these muffins perfectly moist and gives them that delicious fall flavor we all love.

The sweet, crumbly streusel topping gives these that bakery feel, but you can easily skip it to make the recipe even quicker and simpler. They’re perfect for meal prepping, freezing, or enjoying warm with a little butter and your morning coffee.

AUTHOR: broccyourbody

Healthy Pumpkin Streusel Muffins

PREP TIME: 30 minutes

COOK TIME: 20 minutes

SERVES: 12 muffins

TIME: 50 minutes

SAVE RECIPE PRINT RECIPE

Ingredients

For the Muffins:

1 cup pumpkin purée
3/4 cup coconut sugar (or brown sugar)
3 eggs
1/4 cup plain Greek yogurt or sour cream
1/3 cup melted salted butter (or melted coconut oil)
1 teaspoon vanilla extract
1 2/3 cups oat flour*
2 teaspoons pumpkin pie spice (or cinnamon)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt

For the Streusel Topping:

4 tablespoons salted butter or coconut oil, melted
1/3 cup oat flour*
1/2 cup old fashioned rolled oats
1/4 cup coconut sugar (or brown sugar)
1/2 teaspoon pumpkin pie spice (or cinnamon)
1/4 teaspoon kosher salt

*I make homemade oat flour by simply blending 2 cups of old fashioned rolled oats in a blender for about 20 seconds until they become flour. Make sure to blend them fully into a fine powder, or else the muffins can become crumbly.

Instructions

Preheat oven to 350°F. Line a muffin pan with 12 muffin liners and spray each one with cooking spray.
In a large mixing bowl whisk together the pumpkin purée, coconut sugar, eggs, Greek yogurt, melted butter, and vanilla extract.
Add in the oat flour, pumpkin pie spice, baking soda, baking powder, and salt. Use a silicone spatula to fold the dry ingredients in until just combined. Do not overmix. Let the batter rest for 10 minutes while you make the streusel topping.
In a medium microwave safe bowl, melt the butter in the microwave. Add the oat flour, rolled oats, coconut sugar, cinnamon, and salt. Mix together until combined.
Scoop the batter into the prepared muffin pan, filling each muffin about 80% full so they don’t overflow when they rise. Divide the streusel topping between each muffin.
Bake for 20-24 minutes, or until a tester comes out clean. Let cool in the pan for at least 20 minutes before enjoying.

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