Pumpkin Streusel Superhero Muffins
Ingredients
- 1 1/4 cups oat flour
- 1 1/4 cups rolled oats
- 1 cup almond flour or almond meal
- 1/2 cup chopped pecans
- 1 tablespoon Chai Spice Mix (recipe below) or pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs
- 1 (15-ounce) can pure pumpkin puree
- 6 tablespoons ( 3/4 stick) unsalted butter, melted
- 1⁄3 cup maple syrup
Topping
- 1⁄3 cup finely chopped pecans
- 1⁄3 cup rolled oats
- 2 tablespoons unsalted butter, cubed, at room temperature
- 2 tablespoons coconut sugar
- 1/4 teaspoon fine sea salt
Preparation
Position a rack in the center of the oven, preheat the oven to 350°F, and line a 12-cup nonstick muffin tin with paper liners.
In a large bowl, combine the oat flour, oats, almond flour, pecans, chai spice mix, baking soda, and salt.
In a separate large bowl, whisk together the eggs, pumpkin, melted butter, and maple syrup.
Add the wet ingredients to the dry ingredients and stir until combined.
To make the topping, in a small bowl, combine the pecans, oats, butter, sugar, and salt.
Use your fingers to work the butter into the oats and sugar until the mixture begins to clump.
Spoon the batter into the prepared muffin cups.
Scoop a heaping tablespoon of the topping onto each muffin and spread the topping evenly over the top and lightly press down so it sinks into the batter.
Bake until the muffins are firm on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.
Transfer the muffins to a cooling rack to cool.
Storage and reheating
Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.
