- 1/3 cup honey
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1/2 cup sliced honey roasted almonds
- 1/4 c. all-purpose flour
- 1/4 c. brown sugar
- 2 tablespoons oil
- 1/4 cup slivered honey roasted almonds
Preheat the oven to 350°. Spray a 12-cup muffin tin with cooking spray and set aside.
In a small bowl, make the streusel by mixing together the flour and sugar. Add in the oil, one tablespoon at a time, and mix with the fork until the streusel becomes crumbly and looks a bit like wet sand. Stir in the almonds, and set aside.
In a medium bowl, mix the flour with the baking powder, spices, and salt. Set aside.
In the bowl of a stand mixter, beat the butter with the sugar and honey until fluffy, about 5 minutes. Keeping the mixer running on low speed, add the eggs one at a time , beating each until fully incorporated, scraping down the sides as needed. Add in the pumpkin and vanilla until mix until blended. MIx the flour mixture in 2 batches, alternating with the milk, and stirring until just combined. Stir in the almonds.
Spoon the batter into the prepared muffin tin and sprinkle with the streusel topping.
Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes.
Remove from the oven, and Let the muffins cool for 5 minutes, before turning them out onto a rack and cooling for another 10 minutes before serving.
I used the roasted, sliced honey almonds from Trader Joes, but if you don’t have those available, I’m sure this will be equally delicious with regular sliced almonds.
- Category: breakfast, brunch