Hemp Streusel Pumpkin Muffins

Hemp Streusel Pumpkin Muffins

Pumpkin is the harbinger of fall, it's so dang healthy, and it's really versatile too.  Anyone who limits their intake of autumnal veg to the annual pumpkin pie at the holidays is seriously doing themselves a disservice, in our humble opinion.

These muffins are moist, refined sugar free, and have an optional but totally doable and delicious hemp streusel topping.  With the stash of homemade pumpkin puree we’ve got going in the freezer, we might just continue making these all year!

INSTRUCTIONS:

For the muffins

• 1/2 c. almond milk

• 1 c. pumpkin puree

• 2 eggs, room temperature

• 2 tbs. melted coconut oil

• 1/4 c. pure maple syrup

• 1 tsp. vanilla

• 2 c. oat flour

• 2 tsp. baking powder

• 1 tbs. pumpkin pie spice or Ceylon cinnamon

• pinch sea salt

For the hemp streusel

• 1/4 c. hemp hearts

• 1/4 c. maple sugar or coconut sugar

• 2 tbs. melted coconut oil

• 1/2 tsp. pumpkin pie spice or Ceylon cinnamon

• pinch sea salt

INSTRUCTIONS:

1. Preheat oven to 350 and grease a standard-sized muffin pan with coconut oil.

2. In a large bowl, combine almond milk, pumpkin puree, eggs, coconut oil, maple syrup and vanilla. Stir until thoroughly mixed.

3. Add oat flour, baking powder, pumpkin pie spice and sea salt to pumpkin mixture and stir until just combined. Set aside.

4. In a small bowl, mix together hemp hearts, maple sugar, coconut oil, pumpkin pie spice and sea salt until the texture becomes like coarse, wet sand. Set aside.

5. Fill each hole in the muffin pan about 2/3 full of batter and evenly sprinkle hemp streusel over the top of each.

6. Bake for about 18-22 minutes, until golden brown and edges of muffins have come away from the side of the muffin pan.

7. Cool for 5-10 minutes in the pan and then transfer to a wire rack to cool the rest of the way.