Please enter the email you’re using for this account.
Parve
Easy
30 Minutes
Diets 
These muffins are sweet and soft, and the streusel topping brings them to the next level. Perfect for Rosh Hashanah or a cool fall morning.
Watch Esty prepare these muffins on Easy Does It!
1 and 1/2 cups Mishpacha Flour
1/2 teaspoon baking powder
1/2 teaspoon Gefen Baking Soda
1 tablespoon pumpkin pie spice
pinch of salt
1/2 cup oil
1 cup brown sugar
1 and 1/2 cups chilled pumpkin puree
1 egg
1/2 teaspoon Gefen Vanilla Extract
1/2 cup Mishpacha Flour
6 tablespoons sugar
1/2 teaspoon Gefen Cinnamon
pinch of salt
3 tablespoons coconut oil
Add ingredients to a bowl and mix with a fork until crumbs form.
Preheat your oven to 350 degrees Fahrenheit.
Combine all dry ingredients in a bowl. Combine the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients and stir to combine.
Using a cookie scoop, drop mounds of the batter onto a Gefen Parchment lined baking sheet. Top with streusel and bake 10 to 12 minutes, until set.
How Would You
Rate this recipe?
Please log in to rate
Do these freeze well?
Hi Goldy,
Yes! We hope you enjoy.
-Chana Tzirel from Kosher.com
can we substitute whole whole spelt here?
You should be able to.
what can I substitute for pumpkin pie spice?
You can add cinnamon instead or just skip it.
I made them w butternut squash and they came out really good.
We really liked. Such a good idea to make just the tops! Was easier than making into muffins.
Delicious, they were finished at one sitting.
these are absolutely delicious
Is this freezable? How can I store these so I can pop them out on the chag?
Yes you can freeze them. Individually wrap them in plastic, then place them in a ziptop bag and freeze for up to 2 months.