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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
1 cup pumpkin puree (not pumpkin pie filling)
3 eggs
1/2 cup maple syrup
1/3 cup buttermilk (for parve alternative, mix non-dairy milk with a squeeze of lemon juice, stir and let it sit for 5 minutes)
1/3 cup neutral oil
1 teaspoon Gefen Vanilla
1 and 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
contents of 2 Wissotzky Apple Cinnamon Green Tea bags
2 tablespoons shredded unsweetened coconut (optional)
2/3 cup chopped pecans
3 tablespoons chopped pecans
1/4 cup oats
3 tablespoons Shibolim Whole Wheat Flour
contents of 1 Wissotzky Apple Cinnamon Green Tea bag
1 tablespoon oil
2 tablespoons maple syrup
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, whisk together pumpkin, eggs, maple syrup, milk, oil, and vanilla.
In a separate bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, tea, and coconut.
Slowly mix dry ingredients into wet, until just combined. Fold in pecans.
Divide mixture evenly amongst 12 lined muffin cups (I like to use parchment liners.)
Combine all streusel ingredients. Top each muffin with about half a tablespoon of streusel mixture.
Bake for eight minutes. Reduce temperature to 350 degrees Fahrenheit and bake for an additional 10 minutes.
Sponsored by Wissotzky
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