It doesn’t feel like fall unless my kitchen smells like pumpkin so these pumpkin muffins have been a staple at my house lately. This pumpkin muffin blows all the others out of the water and the graham cracker and walnut streusel sends it over the top. the real kicker though, and the secret to why they are so moist, is that these use coconut oil instead of vegetable oil so you can eat them guilt-free.

Ingredients

• 3 cups sugar
• 1 cup coconut oil
• 4 eggs
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 2/3 cup water
• 15 oz can of pumpkin
• 4 graham crackers
• 4 tablespoons sugar
• 4 tablespoons butter
• 1/2 cup walnuts

Preparation

Preheat the oven to 400°.

In a mixer, beat the sugar and oil together. Add the eggs and combine well.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and ginger. Add the dry mixture to the wet mixture, alternating with the water. Once that is mixed, stir in the canned pumpkin.

To make the streusel, put the graham crackers and walnuts in a blender or food processor and pulse it several times to create a chunky flour. Pour that in a separate bowl, add the sugar, and cut in the cold butter with your hands until it creates a crumbly streusel. Don’t over mix this or it will turn into a paste.

Scoop the batter into a lined cupcake pan, top with streusel and bake at 400° for 18-20 minutes.

These are a favorite at my house right now. They make an amazing breakfast or are great as an afternoon snack. You really can’t go wrong with these.

What are your favorite pumpkin treats?