Whole Grain Pumpkin Streusel Muffins

From Jeanette's Healthy Living.

Adapted from 500 Best Muffin Recipes. To make this muffin recipe healthier, I used whole wheat flour and raw coconut sugar in place of white flour and white sugar. If you're new to whole grain flours, try using half white flour, and half white whole wheat flour first. I cut the oil in half by substituting apple butter. The streusel topping is completely optional. This recipe is gluten-free adaptable; simply substitute your favorite gluten-free whole grain baking mix for the flour.

Printable Recipe

Muffin Ingredients:

  • 1 3/4 cup white whole wheat flour or whole grain gluten-free flour mix
  • 1/2 cup raw coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice mix (or a combination of cinnamon and nutmeg)
  • 3/4 cup pumpkin puree
  • 1/4 cup apple butter
  • 1/4 cup olive oil
  • 2/3 cup non-dairy milk (e.g., almond, coconut, rice)

Streusel Topping Ingredients:

  • 2 tablespoons coconut sugar or jaggery
  • 1/4 cup chopped pecans
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Lightly grease mini-muffin pan.
  3. In a large bowl, mix together flour, sugar, baking powder, salt and pumpkin pie spice mix.
  4. In another bowl, mix together pumpkin puree, applesauce, olive oil and milk.
  5. Add to flour mixture and stir just until moistened and blended (do not over mix)
  6. Spoon batter into greased mini-muffin pan.
  7. Mix Streusel Topping ingredients together. Sprinkle on top of muffins.
  8. Bake for 10-12 minutes.
Makes 24 mini muffins.