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Streusel Topped Pumpkin Mini Muffins

Pumpkin Streusel Top MuffinsPumpkin season is upon us again.  It’s funny how it just keeps coming back year after year, but I’m not complaining.  I really do love most things pumpkin, whether sweet or savory, so I look forward to this season every year.  What I’m not wild about is ALL the crazy new products that come out this time of year! As with most great foods/super foods/the latest food, diet craze, the big food companies think the more the better and keep coming up with new ways to capitalize on the latest fad.  A few of the newest pumpkin products on the market this year that I just have to say “no, no thank you” to are Pumpkin Spice Cheerios, Pumpkin Triscuits (really, the original is as good as it gets), Lindor Pumpkin Spice Chocolate Truffles (I just can’t get on board with pumpkin & chocolate together), and really “no, extra no” Pumpkin Spice Latte Peeps ( if they were shaped like turkeys, maybe!).  So instead, why not just make these delicious Streusel Top Pumpkin Mini Muffins.  I love the mini muffin, because it’s a perfect lunch box snack or mid-day momma pick me up.  These pumpkin muffins are extra moist with a nice spongy texture from the combination of yogurt and pumpkin puree, plus they have no added fat from oil or butter. The only fat comes from protein rich eggs and yogurt.  I also use a combo of all purpose and whole wheat flour plus oats in the streusel topping.  These pumpkin streusel top muffins make a perfect healthy snack filled with fiber, vitamins (beta carotene!), protein and calcium, yum!  

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Streusel Topped Pumpkin Mini Muffins
Yields 24
Lightly sweetened, perfectly moist muffins with just the right amount of pumpkin and spice.
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48 calories
9 g
9 g
1 g
1 g
0 g
27 g
59 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 48
Calories from Fat 8
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 9mg
Sodium 59mg
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 4g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. ½ cup all purpose unbleached flour (gluten free, sub with oatmeal blended to flour)
  2. ¼ cup whole wheat pastry flour (gluten free, sub with millet flour)
  3. ½ teaspoon baking soda
  4. 1 teaspoon baking powder
  5. ¼ teaspoon salt
  6. 1 teaspoon cinnamon
  7. ½ teaspoon ground ginger
  1. ½ cup vanilla yogurt (I use a 4 ounce container YoBaby yogurt)
  2. 1 extra large egg
  3. 1 cup canned pumpkin puree
  4. ¼ cup brown sugar
  5. 1 teaspoon pure vanilla extract
Streusel Topping
  1. ¼ cup rolled oats
  2. 1 Tablespoon brown Sugar
  3. 1 Tablespoon maple syrup
  4. ½ teaspoon cinnamon
  5. 1 Tablespoon flour (gluten free, sub with oats blended to flour)
  6. 1 Tbsp melted butter
  7. *Note this makes just the right amount of streusel for me, but if you like more just double it.
  1. Preheat oven to 350F
  2. Spray a 24 cup mini muffin tin (or 2 12 cup pans) with cooking spray or brush with oil.
  3. Start with the streusel topping by melting the butter and then mixing the remaining streusel ingredients together in a small bowl.
  4. Pour the melted butter over and completely mix through. Set aside.
  5. In a medium-large bowl mix together all the dry ingredients.
  6. In a smaller bowl mix the wet ingredients together until combined fully.
  7. Pour the wet ingredients into the dry and stir until fully combined.
  8. Fill each cup of your prepared muffin tins with ½ Tablespoon of batter.
  9. Then top with about ½ teaspoon of streusel.
  10. Next top the streusel with another ½ Tablespoon of muffin batter.
  11. Finally top each muffin cup with about ¼ - ½ teaspoon of remaining streusel.
  12. Bake muffins in a 350 F oven for about 13-15 minutes until a toothpick inserted in the muffins comes out clean.
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