Fall has been properly welcomed.
Pumpkin Pie Spice Muffins with crisp streusel topping hold the flavors of fall in a single muffin cup. One way you can tell October has arrived is the abundance of spice lattes, savory soups, and comforting baked goods with pumpkin spice in the mix.
The canned pumpkin in my pantry has been calling to me for weeks, but I waited for the weather to cool just a smidge before firing up the oven … can you hear the timer about to sound?
October and the pumpkin pie spice reminds us Thanksgiving is just around the corner. More than a day marked on a calendar, each season needs a proper introduction, a special recipe to announce the changing scene with the first bite.
Pumpkin brings a moist crumb to quick breads that lingers for days after baking—the warming spices of cinnamon, clove, ginger, and nutmeg fill our kitchens with a pleasant aroma candles just can’t match.
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Healthier Muffins with Sprouted Wheat
If you have followed Savoring Today for any length of time, you already know we committed to using sprouted wheat flour years ago. Delighted with the bread, bagels, and pizza crust we have made it was time to see how sprouted wheat flour would perform in quick breads like muffins.
Sometimes whole wheat flour can leave the crumb too dry causing muffins and quick breads to crumble, but that was not the case here and I credit the pumpkin and buttermilk for that.
Coconut oil has become a primary cooking oil in my kitchen and is especially good for baking. Coconut palm sugar has become my favorite substitute for refined white or brown sugar. Its flavor is closer to brown sugar and works well in most recipes except it is a little heavy for cakes, otherwise it is a 1:1 substitute.
Oh, and the streusel topping includes pumpkin seeds, which come out toasted and crisp. If you want to reduce the sweetness, just use plain pumpkin seeds to top the muffins instead of the streusel. We enjoyed them both ways.
Pumpkin Pie Spice Sprouted Wheat Muffins
Streusel Topping: (Optional)
- 1 tablespoon sprouted whole wheat flour
- 1/4 cup whole oats
- 1 1/2 tablespoons coconut palm sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter , softened
- 2 tablespoons pumpkin seeds
- 15 ounces canned pumpkin
- 1/3 cup coconut oil , melted
- 3/4 cup coconut palm sugar
- 1/3 cup buttermilk
- 1/2 teaspoon almond extract
- 2 large eggs
- 2 cups sprouted white whole wheat flour
- 1/2 cup chopped walnuts
- 4 teaspoons pumpkin pie spice
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- Heat oven to 400°F. Use muffin cups to line muffin tins.
- Prepare streusel topping by combining all the dry ingredients together in a small bowl. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached. Toss pumpkin seeds into streusel mixture.
- In a large mixing bowl, combine the pumpkin, oil, sugar, buttermilk, almond extract, and eggs until well blended. In another bowl, combine flour, walnuts, and the remaining dry ingredients and mix until well blended. Stir dry ingredients into the pumpkin mixture until well incorporated.
- Fill muffin tins 3/4 full; sprinkle streusel topping over each one. Bake for 14-16 minutes or until toothpick inserted in the center, comes out clean.
- Cool on wire racks in the pans for 5 minutes. Removed from pans and continue to cool on racks until cooled completely. Store loosely covered.