The Best Healthy Pumpkin Muffins

• FOR THE STREUSEL (optional):
• 3 Tablespoons Quick Cooking Oats
• 1 Tablespoon Chopped Walnuts Or Pecans
• 1/2 teaspoons Pumpkin Pie Spice
• 2-1/2 Tablespoons Stick Butter, Cubed
• FOR THE MUFFINS:
• 1-1/3 cup Whole Wheat Flour
• 1/4 cups Brown Sugar (optional)
• 2 Tablespoons Cornstarch
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 Large Eggs
• 1 can (15 Oz. Size) Pumpkin
• 1/2 cups Runny Honey
• 1 teaspoon Vanilla Extract

1. Preheat oven to 330u0b0F. Line a 12-cup muffin tin with nonstick muffin liners.
2. If making the streusel, mix oats, chopped nuts and pumpkin pie spice in a medium bowl. Add the butter and rub it into the dry ingredients with your fingertips until crumbs form. Set aside.
3. In a large bowl, whisk dry ingredients (flour, sugar, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt). In a separate measuring jug, whisk the wet ingredients (eggs, pumpkin, honey, vanilla).
4. Pour wet ingredients into the bowl with dry ingredients. Fold just until combined, do not overmix. The batter will be quite thick.
5. Evenly distribute muffin batter between prepared muffin cups (I find it works out the neatest if I do this with a large cookie scoop). Add streusel, if desired.
6. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean.

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Taken from tastykitchen.com/recipes/breads/the-best-healthy-pumpkin-muffins/ (may not work)