GOATED Pumpkin Muffins
Ingredients
Streusel Topping:
- ¼ C Flour (30g)
- 3 Tbsp Brown Sugar (40g)
- ¼ C Rolled Oats (33g)
- Pinch of Salt
- Pinch of Cinnamon (Or Pumpkin Spice)
- 3 Tbsp Butter (Room Temp, 57g)
- Demerara Sugar
Wet Mixture:
- ⅔ C Brown Sugar (113)
- ½ Tsp Salt
- ½ C Vegetable Oil (120ml)
- 2 Large Eggs (Room Temp)
- 1 ½ C Pumpkin Puree (340g)
- ¼ C Oat Milk (Or any milk, 60ml)
- Splash of Vanilla
- Splash of Bourbon
- 1 Tsp Pumpkin Spice
- 1 Tsp Cinnamon
- ¼ Tsp Grated Ginger
Dry Mixture:
- 1 ⅓ C Flour (230g)
- 2 Tsp Baking Powder
Instructions
- Preheat the oven to 425F. Mix the Wet Mixture Ingredients together until homogeneous, may be a little lumpy but that is okay
- Mix the Dry Ingredients together in a separate bowl, then mix in the wet mixture. Pour the batter into lined muffin tins, filling only up to ¾ of the muffin cavity
- For the streusel topping, Mix together flour, sugar, oats and salt, then cut in the butter. Put the topping over the muffin batter and sprinkle on Demerara Sugar.
- Bake at 425F for 5 minutes, then reduce temp to 350F and cook for an additional 17-20 minutes. After baking, remove the muffin tin from the oven and let cool for 10 minutes, then transfer the muffins to a wire rack to finish cooling.