This is a modified version of a recipe I found on allrecipes.com by BRETTNSHARA. I'd been looking for a recipe for something pumpkin (because what is more autumnal than pumpkin?!), and this fit the bill! It reminds me of a Pumpkin Roll without the cream cheese middle, though you could certainly cut out the streusel and frost them with cream cheese icing or fill them with a cream cheese filling (provided you can have those things). I'm sure that would be heavenly!
Anyway, this recipe is soy-free (if you use all soy-free ingredients), fish and nut-free and can be milk-free (see variations). I hope you enjoy it!
2 1/2 Cups soy-free flour (all-purpose or whole wheat, either is fine)
1/2 Cup rolled oats (I use quick cooking)
4 teaspoons soy-free pumpkin pie spice (I recommend McCormick brand)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 can (15 oz.) pumpkin puree (I recommend Libby's brand)
1 Cup brown sugar, packed
1 Cup white sugar
2/3 Cup Olive or Canola Oil
1/2 Cup unsweetened applesauce (I recommend Mott's brand)
1 teaspoon vanilla extract
1/2 Cup brown sugar, packed
1/4 Cup soy-free flour (all-purpose or whole wheat, either is fine)
1/4 Cup full-fat, salted butter, softened
1/4 Cup rolled oats (I use quick cooking)
1. Preheat oven to 350oF.
2. Line 24 muffin cups with paper liners.
3. Combine the 2 1/2 Cups flour, 1/2 Cup oats, pumpkin pie spice, baking soda, baking powder and salt together in a large bowl.
4. Whisk pumpkin puree, 1 Cup brown sugar, white sugar, oil, applesauce, eggs and vanilla together in a separate, larger bowl.
5. Stir flour mixture into pumpkin mixture; mix well.
6. Pour the batter into the prepared muffin tin.
7. In a small bowl, mix 1/2 Cup brown sugar with 1/4 Cup flour, then stir in butter with a fork until crumbly before adding the 1/4 Cup oats.
8. Sprinkle streusel topping onto each muffin.
9. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 to 35 minutes.
- Milk-Free: Use a dairy-free butter for the regular butter. Note that this may revoke some of the allergen-free status (i.e. soy or nut-free) unless you use one like Earth Balance.
- Pumpkin Cranberry Muffins: Add up to 1 1/2 Cups of sweetened, dried cranberries (such as Craisins) after step 5, before pouring the batter into the tins.
- Pumpkin Raisin Muffins: Add up to 1 1/2 Cups raisins after step 5, before pouring the batter into the tins.
- Less Streusel: If you find there's too much topping for your taste, cut the amount in 1/2 or leave it off entirely.
- Frosted Pumpkin Muffins: Leave off the streusel and frost them with your favorite frosting, like cream cheese, vanilla or caramel. Note that this may revoke some of the allergen-Free status unless you use an allergy-friendly icing.
This recipe was submitted to:
Thursday Obsessions on Glued To My Crafts
Thanksgiving Treats and Fall Fun Linky Party on One Creative Mommy
Food on Friday on Carole's Chatter