Pumpkin Streusel Muffins

At the height of pumpkin season, I find myself cooking all kinds of dishes with pumpkin. This sunny autumn vegetable is wonderful not only in soups and savoury dishes, but also in baking. I came up with these muffins as I went along. Looking at the autumn leaves through the window, I worked my kitchen magic, mixing ingredients and breathing in the aromas of fall 

Ingredients (makes 12 muffins)

For the batter

• 1 cup flour (250 g). I used a mixture of all-purpose and whole wheat flour

• 1/2 cup brown sugar (100 g)

• 3/4 cup rolled oats

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• Pinch of salt

• Pinch of nutmeg

• Pinch of cloves

• 1/2 tsp cinnamon

• 1 cup pumpkin purée (250 g)

• 2 eggs

• 1/2 cup vegetable oil (120 ml). I used coconut oil

• 1/2 cup kefir (120 ml)

For the streusel

• 1/4 cup brown sugar (50 g)

• 2 tsp coconut oil (can be substituted with butter)

• 2 tbsp flour

• 2 tbsp rolled oats

• 1/2 cup chopped nuts (I used pecans)

Steps

Batter

1. Mix all the dry ingredients

2. Mix all the wet ingredients

3. Combine everything and divide the batter among the muffin cups

Streusel

4. Mix all the ingredients with your hands until crumbly

5. Evenly distribute the streusel over the batter

6. Bake in a preheated oven at 180°C (350°F) for 25 minutes