Pumpkin Streusel Muffin

A healthier muffin from the very start with additional recipe options to go completely gluten-free and/or sugar-free.  They also freeze well, if they last...

I consider the base recipe for this muffin as a bridge to gluten-free or sugar-free baking.  It's a major step in the right direction.

The muffin has a dense enough cake texture without being overly heavy and a subtle sweetness that complements the pumpkin pie spice.  It's moist, with great flavor and provides that pumpkin muffin experience that we love.

When I first cleaned up my diet, I stopped baking altogether.  My inexperienced forays into gluten-free baking we're not memorable … Finally, I began working with different flours and the combination of oat bran and coconut flour worked.  

I have included a mere 1/2 cup of whole wheat pastry flour in the base recipe because it's a bridge recipe … I needed a starting point like this when I first began experimenting with gluten-free baking, and so here it is.

Bottom line, this is a far more healthy, muffin recipe and when we are focused on a fresh and clean diet, yet still want a great pumpkin muffin without all the unnecessary fat and refined sugar, this recipe fills that need.

I store the muffins in the fridge and either bring them to room temperature or occasionally warm them up in the microwave …

*Final note and it's worth reading*

You will find that the muffins taste better a day after baking … the flavors seem to develop overnight along with the texture and even the natural sweetness improves.  It's a cooking science 'thing', this whole flavor development issue, but trust me on this… 

Option One

Dry Ingredients:

1 cup oat bran (Bob's Red Mill Brand)

1/2 cup coconut flour (from the organic line by Arrowhead Mills)

1/2 cup whole wheat pastry flour (Bob's Red Mill Brand)

1 1/2 teaspoon baking powder (aluminum free)

1 teaspoon baking soda

1 heaping teaspoon pumpkin pie spice

a pinch of sea salt

1 cup coconut sugar  (natural, unrefined sugar)

Wet Ingredients:

2 eggs

1 small container of pumpkin pie spiced greek yogurt

1/4 cup fat-free milk

1/4 cup coconut oil (Carrington Farms makes a liquid, coconut cooking oil)

1 can organic pumpkin puree

1/4 cup honey (raw, unrefined)

1 teaspoon vanilla extract

Streusel Topping: (optional)

1/2 cup chopped, raw pecans

4 tablespoons coconut flour or whole wheat pastry flour - your choice.

1/2 teaspoon pumpkin pie spice

3 tablespoons of butter (melted)

3 tablespoons of coconut sugar or brown sugar - your choice.

Recipe Variations


omit the whole wheat pastry flour altogether

instead, use 1 cup oat bran  and 1 cup coconut flour


Omit coconut sugar altogether

instead, use 1/2 cup of honey plus 1/4 cup of natural, maple syrup 

Yogurt options:

use a small container of plain greek yogurt or Kefir 

instead of the pumpkin spiced variety.

Replace yogurt entirely with 1 cup fat-free milk 

*additional 1/4 cup of milk as stated in base recipe is not necessary 

in this yogurt-free option*


Pre-heat oven to 350 degrees

If using streusel topping, make the streusel.

chop pecans, add flour of your choice, pumpkin pie spice, melted butter and sugar of your choice.  Combine in a bowl and set aside.

Combine wet ingredients in a bowl.

eggs, yogurt, milk, coconut oil, pumpkin puree, honey and vanilla extract

Combine dry ingredients in a bowl.

Oat bran, coconut flour, whole wheat pastry flour, baking powder, baking soda, pumpkin pie spice, sea salt and coconut sugar.

Next ...

Pour wet ingredients into bowl of dry ingredients and mix by hand until combined.

Place cupcake liners in muffin pan and fill 3/4 full with batter.  Sprinkle streusel over top.

*I use the environmentally-friendly 'If You Care' brand of cupcake liners*

Bake for 18 - 20 minutes.

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