I love recipes that don’t call for insane ingredients you have never heard of. The kids and I decided to make some pumpkin muffins this morning, so we threw one together with some ingredients we had in the house and just made it work. They turned out amazing, and I hope your family loves them as much as we did! 

Yield: 12 muffins (or 11 if you have a toddler that eats the batter: an Oakley dozen)

Ingredients

• Streusel Topping
  • 3 TBSP unsalted butter- cold
  • 1/4 cup brown sugar
  • 1/4 cup Kamut flour (or all-purpose)
  • 1/4 tsp salt
• Muffins
  • 1 1/2 cups Kamut flour (or 2 cups all-purpose)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 TBSP pumpkin pie spice
  • 1/4 cup unsalted butter- melted
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp almond or vanilla extract (I prefer almond)
  • 1 cup canned pumpkin
  • 1/2 cup milk

Directions

• Set oven to 350 and prep a muffin tin with spray oil or liners
• Prepare streusel topping in a bowl by mashing all the ingredients together until large clumps form- set aside
• In a large bowl, combine all muffin ingredients (I start with dry and then wet, but I don’t think it matters)
• Fill each muffin tin and top with streusel topping
• Bake 18-20 minutes 
• Let cool for several minutes before moving to a cooling rack
• Enjoy! 

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