Pumpkin Streusel Muffins

Ingredients

• For the streusel:
• 1 1/2 ounces old-fashioned rolled oats, not quick-cooking or instant
• 1 ounce light brown sugar
• 1/2 ounce all-purpose flour
• 1/4 ounce ground cinnamon
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
• 1 ounce unsalted butter
• 1 1/2 ounces green pumpkin seeds, raw
• For the muffins:
• 6 1/2 ounces whole wheat flour
• 5 1/2 ounces all-purpose flour
• 5 1/4 ounces sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground or grated nutmeg
• 6 ounces unsalted butter, soft but cool, about 68°F
• 8 ounces pumpkin purée, fresh or canned
• 4 ounces plain, nonfat Greek yogurt
• 2 large eggs, cold
• 1 tablespoon vanilla extract

Directions

1. Make the streusel: Add the rolled oats, brown sugar, flour, cinnamon, salt, and butter to the bowl of a stand mixer with the paddle attached. Run the mixer on low until the mixture looks crumbly, then stir in the pumpkin seeds by hand. Move the streusel to a small bowl, cover it with plastic, and freeze until you need it, for up to 1 month.
2. For the muffins, set a rack in the center of the oven, then heat the oven to 350 degrees F (175 degrees C). Put the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and butter in the mixer bowl with the paddle attached; no need to wash it after the streusel. Beat on low for about 2 minutes, until the mixture turns sandy and fine. Add the pumpkin purée, Greek yogurt, eggs, and vanilla, mixing just until no dry ingredients remain visible. Use a flexible spatula to fold the batter 1 or 2 times, scraping up from the bottom so everything is evenly combined.
3. Grease a standard muffin pan lightly. If you use muffin papers, grease the flat surface of the pan as well. Portion the batter evenly among the cups, filling each one to the brim. Add a generous layer of streusel on top, then bake for about 25 minutes, until the muffins are puffed and firm. Cool for at least 5 minutes before serving. Store any leftovers in an airtight container for about 2 days.