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Pumpkin Streusel Muffins

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With the creamy protein of Greek yogurt and the nutrient density of ground flax, this pumpkin streusel muffins recipe is the perfect snack!

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We love our muffins around here.

They are the perfect after-school snack, breakfast to go, or last-minute playdate treat.

I love serving nutrient-rich recipes that not only taste good but are good for you as well.

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There are so many health benefits to flax including fiber (digestive health), Omega-3 Fatty Acids (cardiovascular health & skin/hair/nails) and lignans (phytonutrients). 

Pair this with the creamy protein of Greek yogurt and this muffin is healthy AND melt in your mouth delicious!

Bon appetit!

For more pumpkin recipes be sure to check out:

Pumpkin Streusel Muffins

My cooking philosophy is to keep it healthy and easy. Recipes include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!

Pumpkin Streusel Muffins Recipe
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For more pumpkin recipes be sure to check out:

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Pumpkin Streusel Muffins Recipe

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With the creamy protein of Greek yogurt and the nutrient density of ground flax, this pumpkin streusel muffin is the perfect snack to go!

Pumpkin Streusel Muffins

Ahna Fulmer
With the creamy protein of Greek yogurt and the nutrient density of ground flax, this pumpkin streusel muffin is the perfect snack to go!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15
Calories 170 kcal

Ingredients
  

Pumpkin Muffin

  • 1 3/4 cup white whole wheat flour
  • 1/4 cup ground flax
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2/3 cup brown sugar
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2/3 cup Greek nonfat vanilla yogurt
  • 1 cup pumpkin puree
  • 2 eggs

Streusel Topping

  • 1/4 cup brown sugar
  • 1/4 cup white whole wheat flour
  • 1/4 cup rolled oats
  • 1/4 cup butter softened

Instructions
 

  • Mix the ingredients for the streusel topping and set aside.
  • Mix the rest of the ingredients and put into greased muffin tins or use the liners.
  • Sprinkle the topping onto each muffin.
  • Bake 375F for 15 minutes. Allow to cool completely.

Notes

Macros Per Muffin: 20g Net Carbs, 5g Fats, 5g Proteins

Nutrition

Serving: 1gCalories: 170kcal
Tried this recipe?Let us know how it was!

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