Pumpkin Streusel Muffins Recipe
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Category
Winter
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Cusine
American
What do you need?
How to make?
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
Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.
Adjust oven rack to middle position and preheat to 350 degrees F . Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment . Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up. Lightly grease a standard muffin pan. Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.