pumpkin streusel superhero muffin

This recipe makes one of the many incredible variations on the superhero muffin from Rise and Run. What I love about these muffins is that you can add so many different things into them to give it your own personal flair…. or clean out your pantry! I warmed mine up and smeared some of the coffee-vanilla peanut butter onto mine for added flavor. Keep scrolling for the recipe.

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MAKES 12 MUFFINS | GLUTEN-FREE | VEGETARIAN

Muffin Ingredients:

• 1 1/4 cup oat flour (I grab oats from the pantry and throw them in the blender until smooth)

• 1 1/4 cup rolled oats

• 1 cup almond flour or almond meal (this gives it a softer texture)

• 1/2 cup chopped pecans

• 1 tbsp pumpkin pie spice (next time I make these I might add more to bump up the flavor)

• 1 tsp baking soda

• 1/2 tsp fine sea salt

• 3 eggs

• 1 (15 oz) can pure pumpkin puree

• 6 tbsp (3/4 stick) unsalted butter, melted

• 1/3 cup maple syrup

Topping Ingredients:

• 1/3 cup finely chopped pecans

• 1/3 cup rolled oats

• 2 tbsp unsalted butter, cubed, at room temp

• 2 tbsp coconut sugar (regular is fine too)

• 1/4 tsp fine sea salt

Directions:

1. Preheat oven to 350 degrees. Line your muffin tin with paper liners

2. In a large bowl, combine the oat flour, oats, almond flour, pecans, pumpkin pie spice, baking soda, and salt

3. In a separate bowl, whisk together the eggs, pumpkin, melted butter, and maple syrup. Add the wet ingredients to the dry ingredients and stir until combined.

4. To make the topping, in a small, combine the pecans, oats, butter, sugar, and salt. Use your fingers to work the butter into the oats and sugar until the mixture begins to clump.

5. Spoon the batter into the muffin cups. Scoop a heaping tablespoon of topping onto each muffin. Spread the topping evenly over the top and lightly press down so it sinks into the batter. Bake until the muffins are firm on top and a knife inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack to cool.

6. Store leftover muffins in an airtight container in the fridge for up to one week or freezer for up to 3 months. Reheat in the oven at 300 degrees for 10 minutes or microwave on low for 30 seconds.