High Protein Whole Wheat Pumpkin Applesauce Muffins

By mom2my10

A nutritious, streusel-topped muffin the whole family will love. Serve warm from the oven with butter and or your favorite jam.

Ingredients

• MUFFINS:
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2/3 cup brown sugar, firmly packed
• 1/3 cup white sugar
• 1/4 cup canola oil
• 1/2 cup applesauce
• 1/2 cup canned pumpkin
• 1/3 cup buttermilk
• 2 eggs, slightly beaten
• 1 cup hemp seeds
• 1/4 cup golden raisins, optional
• 1/4 cup pecans, chopped, optional
• STREUSEL TOPPING:
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Preparation

Step 1

Preheat oven to 400°F (200°C). Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.

Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins, hemp seeds and pecans.

For the streusel topping, combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs.

Divide the batter evenly in the prepared muffin pan. Sprinkle about a tablespoon of streusel topping onto each muffin. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.