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.

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