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Double-Pumpkin Streusel Muffins

158

  • Prep Time20 min
  • Total Time20 min
  • Makes12 muffins
*PLUS Baking Time: 20 minutes
By Chatelaine
Double-Pumpkin Streusel Muffins

Photo, George Whiteside.

Chatelaine Triple Tested

Ingredients

  • 1/4 cup pepitas

  • 2 tbsp brown sugar

  • 2 tbsp whole-wheat flour

  • 2 tbsp large-flake oats

  • 1 tbsp vegetable oil

MUFFINS

  • 1 cup whole-wheat flour

  • 1 cup all-purpose flour

  • 1/2 cup large-flake oats

  • 1/2 cup brown sugar

  • 3 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tbsp grated orange zest, optional

  • 1 tbsp five-spice powder, or ground ginger

  • 1/2 tsp salt

  • 1/4 cup pepitas

  • 1/4 cup dried cranberries

  • 1 egg

  • 1 cup unsweetened pumpkin purée

  • 1/4 cup fancy molasses

  • 1/3 cup vegetable oil

Instructions

  • Preheat oven to 375F (190C). Grease 12 muffin cups or spray with cooking spray. For streusel, in a small bowl, stir pumpkin seeds with brown sugar, flour and oats until blended. Drizzle with oil. Using your fingers, mix until crumbly.

  • For muffins, in a large bowl, stir flours with oats, brown sugar, baking powder, baking soda, orange peel, five-spice powder, salt, pumpkin seeds and cranberries until well blended. Make a well in centre. In a medium bowl, whisk egg with pumpkin, molasses and oil. Pour pumpkin mixture into well in flour mixture. Stir just until combined. Batter will be thick.

  • Spoon batter into muffin cups, filling to the top. Evenly sprinkle with streusel mixture, patting gently into batter. Bake in centre of oven until a cake tester inserted into muffin centre comes out clean, 18 to 21 min. Cool in pan 5 min. Remove muffins to a rack to cool completely. Muffins are wonderful served right away. Or store in an airtight container up to 2 days, or freeze for up to 1 month.

Nutrition (per serving)

Calories 277, Protein 6g, Carbohydrates 41g, Fat 11g, Fibre 3g, Sodium 240mg.

Get more of our best pumpkin recipes.

Get more of our best muffin recipes.

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