Pumpkin Muffins (Soy, Fish and Nut-Free, Can Be Milk-Free)

This is a modified version of a recipe I found on allrecipes.com by BRETTNSHARA.  I'd been looking for a recipe for something pumpkin (because what is more autumnal than pumpkin?!), and this fit the bill!  It reminds me of a Pumpkin Roll without the cream cheese middle, though you could certainly cut out the streusel and frost them with cream cheese icing or fill them with a cream cheese filling (provided you can have those things).  I'm sure that would be heavenly!

Anyway, this recipe is soy-free (if you use all soy-free ingredients), fish and nut-free and can be milk-free (see variations).  I hope you enjoy it!

Pumpkin Muffins

2 1/2 Cups soy-free flour (all-purpose or whole wheat, either is fine)

1/2 Cup rolled oats (I use quick cooking)

4 teaspoons soy-free pumpkin pie spice (I recommend McCormick brand)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 can (15 oz.) pumpkin puree (I recommend Libby's brand)

1 Cup brown sugar, packed

1 Cup white sugar

2/3 Cup Olive or Canola Oil

1/2 Cup unsweetened applesauce (I recommend Mott's brand)

3 eggs

1 teaspoon vanilla extract

Streusel topping:

1/2 Cup brown sugar, packed

1/4 Cup soy-free flour (all-purpose or whole wheat, either is fine)

1/4 Cup full-fat, salted butter, softened

1/4 Cup rolled oats (I use quick cooking)

1.  Preheat oven to 350^oF.

2.  Line 24 muffin cups with paper liners.

3.  Combine the 2 1/2 Cups flour, 1/2 Cup oats, pumpkin pie spice, baking soda, baking powder and salt together in a large bowl.

4.  Whisk pumpkin puree, 1 Cup brown sugar, white sugar, oil, applesauce, eggs and vanilla together in a separate, larger bowl.

5.  Stir flour mixture into pumpkin mixture; mix well.

6.  Pour the batter into the prepared muffin tin.

7.  In a small bowl, mix 1/2 Cup brown sugar with 1/4 Cup flour, then stir in butter with a fork until crumbly before adding the 1/4 Cup oats.

8.  Sprinkle streusel topping onto each muffin.

9.  Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 to 35 minutes.

Variations:

• Milk-Free:  Use a dairy-free butter for the regular butter.  Note that this may revoke some of the allergen-free status (i.e. soy or nut-free) unless you use one like Earth Balance.
• Pumpkin Cranberry Muffins: Add up to 1 1/2 Cups of sweetened, dried cranberries (such as Craisins) after step 5, before pouring the batter into the tins.
• Pumpkin Raisin Muffins: Add up to 1 1/2 Cups raisins after step 5, before pouring the batter into the tins.
• Less Streusel: If you find there's too much topping for your taste, cut the amount in 1/2 or leave it off entirely.
• Frosted Pumpkin Muffins: Leave off the streusel and frost them with your favorite frosting, like cream cheese, vanilla or caramel.  Note that this may revoke some of the allergen-Free status unless you use an allergy-friendly icing.

(This recipe was originally posted on my original site, Natural and Free.)