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
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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.

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