Pumpkin Bran Muffins with Almond Streusel Topping

If you had read all my posts last week, it would have seemed like it was pretty smooth sailing over here. There was some killer pumpkin oatmeal, a drool inducing grilled cheese, some gorgeous candlelight inspiration, and the last of the photos from our recent trip to Italy. And everything was technically fine, I was just in a funk. A major funk. One night I got dinner with two friends and I shared with them my not so pleasant mood as of late, and how I felt like such a hypocrite because from the blog, it seemed like I was one chipper bunny over here.

I know I’m not the first one to experience this. But even though I am a blogger, I can easily forget that all bloggers have their bad days too, even if they aren’t sharing it. All of this is to say, that there are a lot of beautiful things on this blog- I love creating them, I love sharing them with you, and I love blogging overall, but I do have rough days even if it isn’t portrayed here. Days where I find myself welling up in tears for no particular reason. Days where I don’t feel like getting out of bed. Days where I have arguments with my boyfriend. And days where I feel frustrated by blogging. I just wanted to make sure you knew that. Ok? Ok, great.

On a more upbeat note, I made you muffins! Muffins packed with pumpkin and an addictive streusel topping, but that are still actually good for you. Make them this Saturday- you won’t regret it. Have a wonderful weekend! xx

Pumpkin Bran Muffins with Almond Streusel Topping inspired by Espresso & Cream
Makes 18-20 large muffins

For the muffins:

• 1 1/2 cups wheat brand
• 1 1/4 cups whole wheat flour
• 1 1/4 cups all purpose flour
• 1 cup brown sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp cloves
• 1 tsp nutmeg
• 2 tsp vanilla extract
• 1 1/4 cups pumpkin purée
• 2 eggs
• 2 1/2 cups buttermilk
• 2/3 cup vegetable oil
• 1 T molasses (optional)

For the streusel topping:

• 1/2 cup slivered almonds
• 1 cup oats
• 1 tablespoon flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 6 tablespoons cold butter, cut into chunks

Preheat the oven to 375°. Line a 12 cup muffin tin with paper liners.

Mix together the wheat bran and buttermilk and let rest while you prep the other ingredients.

In a separate bowl whisk together all the dry ingredients minus the sugar. In another large bowl beat the eggs. Then mix in the oil, vanilla extract, molasses, pumpkin, and brown sugar. Using a rubber spatula, transfer the wheat bran mixture to the wet mixture and fold to combine. Add in the dry ingredients and whisk together until just combined.

Make the streusel: Toss together the dry ingredients. Cut in the cold butter with your hands or a fork until the mixture resembles the size of peas.

Using an ice cream scoop, fill the muffin tins almost to the top with batter. Sprinkle about a tablespoon of streusel on top of each muffin- you don’t need to measure perfectly. Bake for 20-22 minutes until a cake tester or toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 10 minutes, then serve immediately.