Ingredients:

  • 1/2 cup (65g) whole wheat pastry flour
  • 1/4 cup (50g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 1 cup (225g) pumpkin purée
  • 1/2 cup (115g) maple syrup
  • 1 large egg
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) white whole wheat flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together the 1/2 cup pastry flour, coconut sugar, and cinnamon. Use a pastry cutter or forks to work cold butter into the mixture until coarse, sandy crumbs form.
  2. In a large bowl, whisk together pumpkin purée, maple syrup, egg, oil, and vanilla extract until smooth.
  3. In a separate bowl, sift together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Gently fold dry ingredients into the wet ingredients until just combined.
  4. Divide batter evenly among 12 lined muffin cups. Heap the streusel mixture on top and press lightly.
  5. Bake for 20–22 minutes until tops are mahogany colored and a toothpick comes out clean.