Pumpkin Streusel Muffins Recipe

Name: Pumpkin Streusel Muffins Recipe
Total time: 45 min
Yield: 12
Ingredients: For the Streusel:; 1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant; 1 ounce light brown sugar (2 tablespoons; 30g); 1/2 ounce all-purpose flour (2 tablespoons; 14g); 1/4 ounce ground cinnamon (1 tablespoon; 7g); 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much; 1 ounce unsalted butter (2 tablespoons; 30g); 1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g); For the Muffins:; 6 1/2 ounces whole wheat flour (1 1/3 cups; 185g); 5 1/2 ounces all-purpose flour (1 cup; 155g); 5 1/4 ounces sugar (3/4 cup; 150g); 1 tablespoon ground cinnamon (1/4 ounce; 7g); 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 (1 1/2 sticks; 170g), soft but cool, about 68°F; 8 ounces pumpkin purée, fresh or canned (1 cup; 225g); 4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g); 2 large eggs, cold; 1 tablespoon vanilla extract (1/2 ounce; 14g)

Prep Time

Cook Time

Total Time

45m

This Pumpkin Streusel Muffin recipe combines the warm flavors of cinnamon, ginger, and nutmeg with a buttery streusel topping for the perfect fall treat. With a mix of whole wheat and all-purpose flour, these muffins are both delicious and wholesome, making them the ideal breakfast or snack option.