Ingredients
Units
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 cup old fashioned oats
- 1/2 cup granulated sugar
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp all spice
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp kosher salt
Wet Ingredients
- 15 oz canned pumpkin
- 2 large eggs
- 1/2 cup coconut oil melted* (can use other oil if you choose)
- 1/2 cup honey
- 1/4 cup plain yogurt
- 1 tsp vanilla extract
Streusel
- 3 tbsp all purpose flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tbsp old fashioned oats
- 2 tbsp coconut oil melted* (can sub and use unsalted butter)
Instructions
- Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
- Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
- In another bowl, add your pumpkin then eggs and whisk.
- Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
- Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
- In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
- Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
- Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
Notes
**You can substitute canola, vegetable or another neutral oil for coconut oil
**Mix-ins would be a great addition: pecans or walnuts!
**You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well!
**I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn.