Recipe courtesy of Cooking Channel

Pumpkin Streusel Muffin

  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 20 min
  • Inactive: 1 hr 5 min
  • Cook: 30 min
  • Yield: 12 muffins
Share This Recipe

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. 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. 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. 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. 4. Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl. 
  5. 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. 6. Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center. 
  7. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.