Pumpkin Streusel Muffins
Moist pumpkin muffins with a pecan oat streusel topping.
Servings 12 muffins
Calories 215kcal
Ingredients
Pecan Oat Streusel Topping
- 4 oz all purpose flour
- 3 oz brown sugar
- 1 oz chopped pecans
- 1 oz rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 oz unsalted butter cold & cubed
Pumpkin Muffins
- 4 oz all purpose flour
- 4 oz whole wheat flour
- 7 oz sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ginger
- 9 oz pumpkin puree
- 3 fl oz water
- 2.5 oz unsweetened applesauce
- 2 fl oz canola oil
- 1 egg room temperature
Instructions
Pecan Oat Streusel Topping
- In a medium bowl, whisk together the flour, brown sugar, pecans, oats, cinnamon, and nutmeg.
- Top the dry ingredients with the cold, cubed butter. Use your hands to run the butter into the mixture until it has the consistency of course crumbs with a few larger lumps.
- Cover and place in the fridge while you prepare the muffin batter.
Pumpkin Muffins
- Preheat the oven to 375℉. Line a muffin pan with tulip liners and set aside.
- In a medium bowl, sift together the flours, sugar, baking soda, cinnamon, nutmeg, baking powder, salt, and ginger. Whisk to combine and set aside.
- In a separate bowl, whisk together the pumpkin puree, water, applesauce, canola oil, and egg until well combined.
- Combine the dry and wet ingredients in one bowl. Gently whisk or fold the ingredients together until combined.
- Divide the batter among the 12 tulip liners (roughly 1/4 cup of batter in each). Top with a tablespoon of the pecan oat streusel.
- Bake 24- 26 minutes, or until a skewer comes out clean. Cool in the pan for 5- 10 minutes before transferring the muffins to a cooling rack.
Notes
- This makes a lot more streusel than you will need. You could make a half batch, or just bake any remaining streusel. Spread it on a baking sheet and bake at 350F for 15- 20 minutes, stirring after 10 minutes.
- Tulip liners help contain the streusel.