You can make these delicious Pumpkin Spice Streusel Muffin Tops without a special muffin-top pan. These are an easy and portable breakfast, snack, or even dessert.
Ingredients
For the pumpkin spice muffin tops
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp pumpkin spice
- 1 egg
- 3 tbsp pumpkin purée not pumpkin pie filling
- 1 1/2 tbsp almond milk
- 1 tsp vanilla extract
For the streusel topping
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp vegan butter cold
Instructions
- Preheat the oven to 375.
- Add the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and pumpkin spice together in a large bowl and mix well until all are well incorporated.
- Then add in the egg, the pumpkin purée, the almond milk, and vanilla extract to the dry ingredients and mix well.
- Tough should be wet but easily pliable. So, using a large spoon, drop spoonfuls onto a silpat-lined baking tray and form into circular mounds.
- Then make the streusel topping by adding the all-purpose flour, the granulated sugar, the light brown sugar, and the butter to a bowl and mixing them together using your fingers. Try to rub the mixture through, grasping at some bits to make them into bigger pieces.
- Divide the streusel topping generously between the 4 muffin tops.
- Place the baking tray with the streusel-topped muffin tops into the oven preheated to 375 degrees for 20-25 minutes.
- When done, remove from the oven and let cool.
- Enjoy at room temperature.
Notes
While I used almond milk and vegan butter, this is not a must. You can use the milk and butter of your choice while making this recipe.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 192mg | Fiber: 3g | Sugar: 25g
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