Pumpkin Spice Streusel Muffin Tops
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.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp vegan butter (cold)
Instructions
- 1
Preheat the oven to 375.
- 2
A dd 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.
- 3
T hen add in the egg, the pumpkin purée, the almond milk, and vanilla extract to the dry ingredients and mix well.
- 4
T ough should be wet but easily pliable. So, using a large spoon, drop spoonfuls onto a silpat-lined baking tray and form into circular mounds.
- 5
T hen 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.
- 6
D ivide the streusel topping generously between the 4 muffin tops.
- 7
P lace the baking tray with the streusel-topped muffin tops into the oven preheated to 375 degrees for 20-25 minutes.
- 8
W hen done, remove from the oven and let cool.
- 9
E njoy at room temperature.