Directions

1. 1

   Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

2. 2

   In a large mixing bowl, combine 2 cups of white whole wheat flour, ½ cup of brown sugar, 2½ teaspoons of pumpkin pie spice, ½ teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Stir together until well blended.

3. 3

   In a separate medium bowl, whisk together the 15 oz pumpkin puree, 1 teaspoon of vanilla extract, 2 eggs, and ½ cup of melted coconut oil until smooth and combined.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. The batter should be thick and chunky.

5. 5

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

6. 6

   In a small bowl, combine ⅓ cup of white whole wheat flour, ⅓ cup of brown sugar, ½ teaspoon of cinnamon, ⅓ cup of chopped pecans, and ¼ cup of coconut oil. Mix with a fork until the mixture resembles coarse crumbs.

7. 7

   Divide the cinnamon pecan streusel topping evenly among the muffin cups, sprinkling it generously over each one and gently pressing it into the batter.

8. 8

   Bake for 18–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.

9. 9

   Let the muffins cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely. Serve warm or at room temperature.