Ingredients (makes 9 muffins)

• Streusel Topping
  • 1/4 cup Kamut or all-purpose flour
  • 1/8 cup brown sugar (swerve alternative)
  • 1/8 cup granulated sugar (swerve alternative)
  • 1/8 cup melted butter
  • 1/2 tsp cinnamon
• Muffin Batter
  • 3/4 cup Kamut or all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup brown sugar (swerve alternative)
  • 1/8 cup granulated sugar (swerve alternative)
  • 1 large egg
  • 1/4 cup sour cream
  • 1 cup pure pumpkin (not puree)
  • 2 scoops Bowmar Nutrition protein pumpkin spice (or 1/2 cup additional flour)

Directions

• Set oven to 375
• Line muffin tin with 9-cup liners
• Combine all topping ingredients in a bowl (texture will be similar to sand)
• In another large bowl, combine all ingredients for batter; stir until there are no lumps
• Fill each muffin cup 3/4 full
• Add topping to all muffins
• Bake for 18 minutes or until tops are slightly browned (I touch to test sponginess)
• Let them cool for 10 minutes before removing them from the tin, and let them cool completely before enjoying

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