Raw Pumpkin Apple Streusel Muffins

My Mom used to make this amazing pumpkin and apple spice coffeecake with streusel on top when I was young.  It was a recipe that she had gotten out of a clipping in the newspaper and modified to be healthier.  It was the type of thing that made you happy to get out of bed for on a Saturday morning, the aroma wafting through the house.  It was especially good warm, with a bit of ice cream if you were feeling decadent.

I was thinking about that cake last week, and I decided that I needed to make some raw muffins in honor of that cake.  I was quite excited about this one, especially since they could be enjoyed warm from the dehydrator, just as that special cake was enjoyed warm.

I made a soft pumpkin and apple batter, lightly spiced with cinnamon and nutmeg and a dash of maple.  The secret to the lightness of the cake was the psyllium husk I used in it.  It creates a nice light batter that retains its softness once dehydrated for a less dense cake. I sprinkled them with a crunchy streusel which tasted just like a brown sugar topping thanks to the raw coconut sugar I used in it.  These smelled amazing as I pulled them from the dehydrator, and tasted even better, just like Mom's cake!  These are the perfect treat for a Saturday morning in the fall!

Raw Pumpkin Apple Streusel Muffins
Makes 10 jumbo muffins

batter:
1 cup raw coconut flour (home made is preferred)
3 cup sprouted buckwheat flour (or sprouted oat flour, or additional coconut flour)
3/4 cup ground flax seed
1 cup ground psyllium husk
1 cup soft medjool dates, pitted
1/4 tsp sea salt
1 tsp pure vanilla extract
2 tsp maple extract
2 tsp cinnamon
1/4 tsp nutmeg
2 cups chopped raw pumpkin or squash*
2 cups chopped sweet apple (such as pink lady or honeycrisp)
1/2 cup raw coconut nectar (or maple syrup, or your choice liquid raw sweetener)
1/4 cup raw walnut butter
1/2 cup chopped walnuts

Streusel:
3/4 cup raw coconut sugar
1/4 cup raw walnuts
1/2 cup activated buckwheat groats (or raw oats or finely shredded coconut will work too)
2 Tbsp raw coconut nectar  (or maple syrup, or your choice liquid raw sweetener)
2 Tbsp raw coconut butter
pinch sea salt

For the batter, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, maple, spices, squash, apple, coconut nectar, and  walnut butter and process until smooth.  Add back the dry ingredients, and process until smooth like batter (but try not to over-mix or they will be tough).  Stir in the chopped walnuts. Spoon into 10 jumbo muffin tins. Place the streusel in ingredients in the food processor and pulse until sticking together slightly and crumbly.  Spoon onto the tops of the muffins, and press in slightly.  Place the muffins in the dehydrator and dehydrate for about 12 hours at 115F, until they are dried but still a little moist in the centers. Enjoy warm!

*You may use a sweet winter squash such as kabocha or butternut, which is what I like to do sometimes since the other squash is sweeter than actual pumpkin in raw form.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

10 Comments
  1. October 1, 2014 at 11:35
    Reply

    wow. these look amazing! i've never dehydrated muffins, so I may just have to try these! I'm wondering about the volume of flours (very new to raw "cooking") 4 3/4 C (between the coconut, buckwheat and flax) seems like SOOO much when you think that a normal cooked muffin recipe has maybe 3C for a dozen. Just wondering if it's because of the dehydration? For the Psyllium I assume it's the 1 tbsp measurement and not the 1C?

    • October 1, 2014 at 11:38
      Reply

      Thank you :)! Nope, the measurements are all correct, and exactly how I made them (the muffins). Keep in mind, the flours absorb the moisture from the apples and shrink down. Also raw muffins will not rise, so you need to mound them into the tins to look like traditional muffins, and these are jumbo muffins if you look closely at the recipe. The 1 cup psyllium is needed to keep the texture lighter.

  2. October 1, 2014 at 11:51
    Reply

    I love your blog, this is another great recipe that I am going to have to try. I don't eat nearly enough raw food but every time I see the posts from your blog I know I should.

    • October 1, 2014 at 20:36
      Reply

      Thank you :)! You should definitely try more raw food, you might just start to love making it :)!

    • October 2, 2014 at 03:49
      Reply

      Do you think ground flax seed would work in place of psyllium?

    • October 6, 2014 at 04:25
      Reply

      It should, but the muffins may not be quite as soft.

  3. October 1, 2014 at 13:16
    Reply

    Thanks for the reply - the amount of flour totally makes sense now. As for the psyllium, I need to stock up! (I only asked as it says "Tbsp" next to it as well and wasn't sure)

    • October 1, 2014 at 20:37
      Reply

      No problem :)! Sorry, it was a typo. Fixed it!

  4. October 1, 2014 at 16:14
    Reply

    Hi Amy I dehydrated my sprouted buckwheat groats last night and I thought it was a lot. O started with a cup. But now it's not much and I haven't even made it into flour yet. How much would you start with to get 3 cups of flour? O don't know if I'll ever be as organised as you are. O also wondered about the psyllium husks as ot says 1 cup Tbsp.

    • October 1, 2014 at 20:38
      Reply

      It only takes about a cup or so to make 1 cup of flour. Although it depends on how finely it gets ground etc, and may vary. I would suggest just making a large batch at a time, then keeping it in the freezer. That is what I do.

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