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Parve
Easy
40 Minutes
Diets 
This muffin smacks of fall. fantastic taste and flavor, fabulous texture, and so filling. Freezes well too.
1 and 3/4 cups flour (I used whole wheat pastry, such as Shibolim)
2 and 1/2 teaspoons Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon cinnamon
scant 1/4 teaspoon nutmeg
pinch ginger (adds great flavor; don’t leave it out)
pinch Gefen Allspice (adds great flavor; don’t leave it out)
1 egg
1/4 cup oil
1/2 cup soy milk
1 tablespoon orange zest, or to taste
1/2 cup orange juice
3/4 cup canned pumpkin puree
1 medium Granny Smith apple, grated
2 tablespoons oil
3 tablespoons light brown sugar (I use demerara, which is similar to turbinado sugar)
1/4 cup Shibolim Flour
1/2 cup Kedem Tea Biscuit crumbs
1/2 teaspoon cinnamon
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a muffin tin with paper holders.
In a bowl, combine flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, ginger, and allspice. Mix well.
Make a well in the center. Add egg, oil, soy milk, zest, juice, pumpkin, and apple. Stir just until blended. (Overmixing muffins can cause them to be flat and rubbery.)
Spoon batter into prepared muffin tin. I use a full 1/3 measuring cup to do this, so all the muffins are even.
Place streusel ingredients in a small bowl and mix together with a fork. Sprinkle over the tops of the muffins.
Bake for 22 minutes. Carefully remove from the pan and cool on wire rack.
Yields 12 muffins
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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