Pumpkin Muffins

This recipe is adapted from my mother-in-law's pumpkin bread recipe... which is to die for! I messed with it a bit and came up with the following muffin version. They are so wonderful that we have a hard time keeping them in the house. People have been know to take bags of them home after parties at my home. I hope you enjoy!

Preheat oven to 350°. Line muffin tin with cupcake liners.

Batter:

Mix together:

• 3 ½ cups King Arthur Whole Wheat Flour (I’ve tried other whole wheat flours… nothing compares to the quality of KAF.)
• 2 tsp. baking soda
• ½ tsp. salt
• 1 heaping tsp. ground nutmeg
• 1 heaping tsp. ground cinnamon

Mix in a separate bowl:

• 3 cups granulated sugar
• 6 Tbsp. flax (I use Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal)
• 4 eggs
• ¾ cup + 3 Tbsp. Canola oil
• 2 cups pumpkin (1 small can)

Combine wet and dry ingredients together until completely blended.

Scoop batter evenly into muffin tins. Makes approximately 26 muffins. (I usually make a few batches when I make these. I put 24 in the oven, then add the new batter to what is left from the first. And so on.)

Streusel Topping:

• 4 Tbsp. brown sugar
• ½ cup King Arthur Whole Wheat Flour
• ½ tsp. ground cinnamon
• ¼ cup cold butter

Mix dry ingredients together in separate bowl. Cut in butter with a pastry blender or two knives. Topping will be crumbly. Top each muffin with 1 Tbsp. of streusel topping. 

Bake for 22 minutes. Muffins are done when a toothpick inserted in center of muffins comes out clean. Remove from pans immediately and cool on racks. Wrap individually and freeze for an easy breakfast option.

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