I’m sure you’re hungry and since we’re putting perfection behind, I know you’ll love a non-soaked, sprouted, or soured muffin complete with the flavors of a fall: pumpkin and warm spices. I’ll pour you another latte; stay, sit, and let’s enjoy a pumpkin muffin together prepared with love and wholesome ingredients.
Preheat the oven to 350F. Grease a muffin pan (I use coconut oil) or line with muffin liners.
In a medium-size bowl whisk together the dry ingredients: flour, baking soda, salt, and pumpkin pie spice. Set aside.
Using a stand-mixer (a hand-mixer or wooden spoon will also work), beat the butter and honey together until creamy. Stir in the applesauce, milk, eggs, and vanilla extract.
Stir the dry ingredients into the wet ingredients until combined. Spoon the batter into the muffin pan.
For the streusel top: In the dry ingredient bowl (now empty), place the butter, oats, flour, and sucanat. Using your hands work the mixture together until it's lumpy and the ingredients are combined. Place a small teaspoon (more or less) of streusel topping on each muffin.
Bake for 22-25 minutes, depending on size of the muffins.
Serve once cool or freeze for busy a morning or snack.