Pumpkin carving season is behind us, but pumpkin baking season has only just begun. Here is a recipe for pumpkin muffins with pumpkin seed streusel. We made a fresh pumpkin puree and toasted the seeds for the streusel, but you can certainly substitute with store bought versions. What makes any pumpkin-based recipe warm, cozy and dreamy are the right amount and blend of spices. This recipe uses a lovely combination of cinnamon, nutmeg, cloves and ginger. A dash of coriander or allspice would work as a nice addition too.
This Recipe Yields: 12 muffins
- 1/2 Cups flour
- 1/4 Cups brown sugar, packed
- 2 Ounces butter, cold and cut into small pieces
- 1/4 Cups toasted pumpkin seeds
- 1 3/4 Cups flour
- 1 Tablespoon baking powder
- 2 Teaspoons cinnamon
- 1 Teaspoon ginger
- 1/4 Teaspoons cloves
- 1/4 Teaspoons nutmeg
- 1 Cup granulated sugar
- 1 Cup pumpkin puree
- 1/2 Cups milk
- 4 Ounces butter, melted
- 1 egg
- 1 1/2 Teaspoons vanilla extract
Preheat the oven to 375 F. Line a 12 cup muffin pan with paper liners. Place on a baking sheet; set aside.
Prepare the strusel: Combine the flour, brown sugar, butter and pumpkin seeds in a food processor fitted with a metal blade. Pulse 10 to 12 times until mixture resembles a course meal. Set aside.
Prepare the batter: Sift together flour, baking powder, cinnamon, ginger, cloves and nutmeg; set aside. In a large bowl, whisk together sugar, pumpkin purée, milk, butter, egg and vanilla. Mix by hand until incorporated. Slowly add the dry mixture to the wet mixture. Mix by hand until just combined. Pour batter into prepared muffin tins, filling 3/4 full. Top each muffin with 2 to 3 teaspoons of strusel topping. (You can also add any left over whole pumpkin seeds.. they make a lovely garnish!)
Bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes before serving.