Today I have an almond streusel topping for pumpkin breakfast muffins which I’ve shared today over at my friend Cynthia’s blog, Feeding Big. Cynthia is also the host of the #FillTheCookieJar baking group.
I’m so happy to share my recipe for pumpkin breakfast muffins with Cynthia while she is recuperating. This easy muffin is a delicious treat on a cool fall morning and, can you believe, it’s whipped up in a blender!
This time of year life can be quite hectic so finding a quick and easy recipe is always welcome.
Fall makes me think of family gatherings and entertaining. This breakfast muffin recipe is a great addition to any brunch menu this time of year. Not only is this very easy to make you can also add additional fall spices like nutmeg, cinnamon and/or pumpkin pie spice.
A sprinkling of powdered sugar or maybe a drizzle of cinnamon glaze make these muffins extra special. However, one of my favorite toppings on muffins is an almond streusel topping.
I couldn’t resist making another batch this weekend with an almond streusel topping. I like a crunchy streusel so I added almonds today. You can use any nuts you prefer or whatever you have in your pantry.
I always make the streusel topping first before I mix the batter so that the streusel is ready as soon as the batter is poured into the muffin pan.
- ¼ cup oatmeal
- ¼ cup almond flour
- ¼ cup brown sugar
- ¼ cup slivered almonds
- 4 tbls. cold butter
- a pinch of salt
- Add all ingredients into food processor and pulse until well combined - approximately 6-8 pulses.
- Sprinkle ½ teaspoon full of the streusel on top of each muffin.
- Bake muffins according to directions.
- Serve the muffins warm or you can also add a cinnamon glaze for additional fall flavors.
You can pick up the recipe for Pumpkin Breakfast Muffins over at Cynthia’s blog Feeding Big, and while you are there be sure to check out her delicious recipes.
You can also sign up to bake once a month with the Fill The Cookie Jar group.