Pumpkin Muffins with Pecan Streusel Topping

Preparation for the muffins:

1 3/4 cups whole wheat flour

1/2 cup oat bran

3/4 cup brown sugar

1 tbsp. baking powder

2/3 cup mashed pumpkin

1 cup whole milk

2 egg whites

1 tsp. vanilla extract

2 tsp. pumpkin pie spice

Preparation for the topping:

8 pecan halves, finely chopped

3 tbsp. brown sugar

1 1/2 tbsp. whole wheat flour

1 tbsp. coconut oil

Preheat oven to 350°F.

In a large mixing bowl combine the flour, oat bran, brown sugar and baking powder, mix to combine. Add the remaining ingredients and stir until the dry ingredients are just moistened.

In a small mixing bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly.

Grease muffin pan or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins. Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.

You can also bake this as a coffee cake, by lining 8 X 8 baking pan with parchment paper and pour in batter. Bake for 30 to 40 minutes or until a tooth pick inserted into center comes out clean. Let cool for 15 minutes and remove from pan to cool on a wire rack.