¼cupUnsalted Butter, cut into pieces½ stick of butter
¼cupBrown Sugar, packed
2tbspAll-purpose Flour
2tbspWhole Wheat Flour
½tspKosher Salt
¾cupAlmonds, slivers or roughly chopped
Muffins
1 ¼cupAll-purpose Flour
½cupWhole Wheat Flour
2tspbaking powder
1tspCinnamon
1tspGinger, ground
1tspKosher Salt
¼tspAllspice, ground
¼tspNutmeg, ground or graded
⅛tspCloves, ground
2Eggs, largeroom temperature
1cupBrown Sugar, packed
1cup/canPumpkin Puree
½cupVirgin Coconut Oil, pourable
Instructions
Topping
In a Food Processor, pulse the butter, brown sugar, all-purpose flour, whole wheat flour, salt, and almonds in a food processor until a clumpy mixture forms. Transfer to a medium bowl, cover, and chill until ready to use.
Muffins
Preheat oven to 350°. Whisk the dry ingredients: all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a mixing bowl.
Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. A hand mixer could also be used.
Mix in dry the ingredients and the wet until incorporated.
Divide the batter into the non-stick muffin pan using ice cream scoop, with muffin liners. Alternatively grease the muffin tin in lieu of lining. Top the muffins with the prepared streusel evenly.
Bake muffins until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25–30 minutes. Let it cool for 15 minutes before serving. Eat with some whipped honey butter or on its own! Enjoy