Double-pumpkin streusel muffins
125
PREP TIME
20 min
Makes
12 muffins
* PLUS Baking Time: 20 minutes
Photo, George Whiteside.
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, 20 to 23 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
- 6 g,
- Carbohydrates
- 41 g,
- Fat
- 11 g,
- Fibre
- 3 g,
- Sodium
- 240 mg.
