Blood Orange Olive Oil Pumpkin Muffins
For the muffins:
1 c. pumpkin puree
2 large eggs
1/4 c. milk
1/3 c. The Tasteful Olive Blood Orange infused extra virgin olive oil
1/3 c. maple syrup
1 c. all-purpose flour
1/2 c. whole wheat flour
1 T. pumpkin pie spice
1 t. baking powder
1 t. baking soda
½ t. sea salt
For the streusel topping:
1 c. all-purpose flour
1/2 c. light brown sugar, tightly packed
1/4 t. salt
1 t. pumpkin pie spice
3 T. butter
3 T. The Tasteful Olive Blood Orange infused extra virgin olive oil
Preheat the oven to 350 and prepare a 12-cup muffin tin by greasing or lining with muffin cups. In a large bowl, combine the pumpkin puree, eggs, milk, olive oil, maple syrup, and whisk until combined. In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Make the streusel by mixing all the ingredients together, starting with the dry. Use a 1/2 c. measuring scoop to divide the batter into the muffin tin. Top each muffin with the streusel. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
