Ingredients
2cupswhole wheat flour
¾cupall purpose flour
2tspbaking powder
2tsppumpkin pie spice
1tspcinnamon
1tspsalt
15ozpumpkin puree,(1 can)
3egg whites
1egg
1cupwhite sugar
½cupbrown sugar
⅓cupolive oil
2tspvanilla extract
¼cupbrown sugar,packed
2tbspbutter,diced
2tbspoats
¼cupwalnuts,chopped
2tbspall purpose flour
Preparation
Preheat the oven to 350 degrees F. Grease two 12-cup muffin tins.
Sift together the whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
Combine the pumpkin puree, egg whites, and egg in a large bowl, then beat with an electric mixer until combined. Mix in the white sugar, brown sugar, olive oil, and vanilla extract.
Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than ½ full with batter.
Combine the brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or hands to combine until the mixture resembles rough crumbs.
Divide the crumbs evenly amongst the muffin cups.
Bake in the oven for about 20 minutes until tops spring back when lightly pressed.
Serve and enjoy!
