Double-Pumpkin Streusel Muffins
161
- Prep Time20 min
- Total Time20 min
- Makes12 muffins
Photo, George Whiteside.
Use pumpkin purée to make these muffins extra moist and tender; plus pumpkin seeds and brown sugar top them off with a sweet-crisp crunch.
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.
