Go Back
Print

Sourdough Pumpkin Streusel Muffins, THM XO, SF

Course Breakfast
Cuisine American
Prep Time 16 minutes
Cook Time 25 minutes
Servings 10
Author Glenda Groff

Ingredients

  • Ingredients:
  • 1/2 cup butter melted
  • 1 1/4 cups Lakanto Monkfruit/Allulose Sweetener
  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 1/2 cup sourdough starter
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sprouted white whole wheat flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • Crumble Topping:
  • 1/2 cup oats
  • 1/4 cup Lakanto Monkfruit/Allulose Sweetener
  • 1 tablespoon maple syrup or Lakanto Syrup
  • 3 tablespoons butter
  • 1 teaspoon cinnamon

Instructions

  1. Mixing: In a mixer bowl cream the butter and Lakanto Monkfruit/Allulose Sweetener. Add pumpkin puree, eggs, sourdough starter, and vanilla together. Mix well. In a separate bowl whisk together Sprouted White Whole Wheat Flour, oat flour, baking soda, Baking Powder, salt, and cinnamon. Add dry ingredients to the wet, mixing just until combined. Set aside. Mix the crumble topping together.
  2. Baking: Preheat over to 350 degrees. Scoop muffin batter into a paper-lined muffin pan. Divide the crumble topping over the muffins. I use a food service muffin pan that makes jumbo muffins. Bake for 20-25 minutes. 10 jumbo muffins.