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+ servings

Pumpkin-Walnut Streusel Muffins


Pumpkin Muffins

  • 1 ¼ brown rice flour 
  • cup quick-cooking rolled oats
  • ¼ cup flaxseed meal
  • 2 tsp pumpkin pie spice
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • ¾ cup canned pumpkin
  • ½ cup natural sugar (Sugar in the Raw or Turbinado) - or brown sugar
  • ½ cup milk (any nut milk will be great as well)
  • 3 Tbsp canola oil
  • 1 tsp vanilla

Streusel Topping

  • ½ cup walnuts (or pecans)
  • ¼ cup rolled oats
  • 2 Tbsp natural sugar (or brown sugar)
  • 2 Tbsp butter

Cream Cheese Drizzle (Optional, but Delicious)

  • 1 oz cream cheese, softened
  • 2 Tbsp powdered sugar
  • 1 - 2 Tbsp milk


Pumpkin Muffins

  • Preheat oven to 375° F and coat twelve muffin cups (it's best not to use paper baking cups for these)
  • In a medium-sized bowl, add the flour, oats, flaxseed, pumpkin pie spice, baking powder, and salt. Combine and make a well in the center.
  • In another medium-sized bowl, add the eggs, pumpkin, sugar, milk, oil, and vanilla.
  • Add all at once to the flour mix. Stir until just moistened (your batter will be lumpy). Spoon into the prepared muffin cups

Streusel Topping

  • In a small bowl, add the nuts, oats, sugar, and butter. Combine and sprinkle over muffins

Cream Cheese Drizzle

  • In a small bowl, stir together the cream cheese and powdered sugar until smooth.
  • Gradually stir 1 to 2 Tbsp milk, until you've reached drizzling consistency

Bake and Finish

  • Bake 15 minutes, or until a toothpick comes out clean
  • Let them cool in the muffin cups 15-20 minutes before removing them. Drizzle with the cream cheese frosting