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Parve
Easy
35 Minutes
Diets 
A spectacular muffin that is perfect in taste and texture, despite being healthier. A special shout-out to my cousin and friend Rochela W. for sharing this recipe with me.
1 cup canola oil
1 cup Gefen Honey
4 eggs
1 (15-oz./425-g.) can pumpkin puree
3 cups Shibolim Whole Wheat Flour
a pinch of salt
2 teaspoons Gefen Cinnamon
2 teaspoons Haddar Baking Powder
2 teaspoons baking soda
a pinch of nutmeg (optional)
a pinch of ginger (optional)
1/4 cup Shibolim Whole Wheat Flour
1/4 cup oatmeal
1/4 cup brown sugar
1/4 teaspoon Gefen Cinnamon
3 tablespoons canola oil
Preheat oven to 350°F (180°C). Line 18 muffin cups.
Combine all muffin ingredients in a large mixing bowl. Whisk together until completely smooth.
Combine the streusel ingredients in a separate bowl and mix until crumbly.
Fill each muffin cup two thirds full with the muffin batter. Top with one heaping teaspoon of streusel crunch. Bake 20–25 minutes, until set.
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flour Hi can I use almond flour instead of the whole wheat and if yes, is it equal measurements?
Pumpkin What do I use instead of pumpkin from a tin? What would be the equivalent using fresh pumpkin?
A can is aobut 15 ounces, so you would substitute 15 ounces of cooked pumkin mashed. I would also substitute cooked butternut squash in a pinch. It’s about two cups cooked.
Whole Wheat Pumpkin Muffins with Streusel Topping Comes out great, very fluffy and moist!
Delicious! This recipe very easy to make and came out super moist and fluffy. Love that its made with whole wheat flour and honey. Definitely a keeper 🙂
Thanks for the feedback!
Delicious Muffin Just made these and it smells heaven. Licked from the batter
Yum!