Recipe courtesy of Cooking Channel
Pumpkin Streusel Muffin
Total:
1 hr 55 min
Active:
20 min
Yield:
12 muffins
Level:
Easy
Total:
1 hr 55 min
Active:
20 min
Yield:
12 muffins
Level:
Easy

Ingredients

Streusel Topping:
  • 3/4 cup toasted and chopped pecans
  • 3/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup toasted pepitas
  • 6 tablespoons unsalted butter, melted
  • Pinch fine salt
Muffins:
  • 1 cup all-purpose flour
  • 1 cup light brown sugar
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon dry ground ginger
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground clove3/4 cup pumpkin puree
  • 1/4 cup buttermilk
  • 2 large eggs
  • 1 stick unsalted butter, melted (8 tablespoons)

Directions

1. For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.

2. For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners. 

3. Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl. 

4. Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl. 

5. Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed). 

6. Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center. 

7. Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.

Cook's Note

Use your leftover pumpkin puree to make Pumpkin Frosting for another type of muffin or quick bread: Beat together 1 cup pumpkin puree, 8 ounces soft cream cheese, 3/4 cup confectioners' sugar, 1 teaspoon orange zest, 1/2 teaspoon ground cinnamon and a pinch each allspice and salt until smooth. This will be enough to frost about 12 cupcakes or muffins.

IDEAS YOU'LL LOVE

Granola Streusel for Pumpkin Pie

Recipe courtesy of Cooking Channel

Pumpkin and Rosemary Muffins

Pumpkin Doughnuts

Recipe courtesy of Hedy Goldsmith

Pumpkin Cheesecake

Pumpkin Bread

Recipe courtesy of Alton Brown

Pumpkin Cake

Recipe courtesy of Laura Calder

Pumpkin Cornbread

Apple-Studded Brown Butter Streusel Coffee Cake

Recipe courtesy of Amy Traverso

Stout Coffee Cake with Pecan and Caraway Streusel

Recipe courtesy of Caitlin Alissa

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here