These delicious pumpkin muffins are made with fresh seasonal pumpkin purée and seasoned with traditional spices then topped with a crumbly streusel and de-shelled pumpkin seeds.
Pumpkin Spice Muffins with Streusel Topping
Ingredients Makes: 16 muffins
1/4 cup unsalted butter, soft
1 cup honey, liquid
2 eggs, mixed
1 cup fresh pumpkin, cooked and purée *see recipe below
1/4 cup extra-virgin olive oil
2 cups all-purpose white flour (may substitute 1 cup for whole wheat flour or spelt flour)
1 tsp baking soda
1/2 tsp sea salt
1 Tbsp cinnamon powder
1/4 tsp cloves, fine ground
1/8 tsp ginger powder
2 Tbsp brown sugar ~or~ coconut sugar
1/4 tsp cinnamon powder
2 Tbsp rolled oats
2 Tbsp all-purpose flour
pinch of sea salt
2 to 3 Tbsp unsalted butter
32 de-shelled pumpkin seeds
Preheat oven. Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin tins for 16 muffins or use paper muffin liners.
Combine main ingredients. In a large bowl, mix together butter and honey, then add eggs, pumpkin purée and oil. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour combined mixture into the prepared muffin tins.
Combine streusel ingredients. In a small bowl add the brown sugar, cinnamon, rolled oats, flour and sea salt. Combine the dry ingredients; then mix the butter into dry ingredients until a crumbly texture occurs. Sprinkle the crumbly streusel mixture on top of the muffins and gently press lightly unto tops of muffins. Top the muffins with a couple de-shelled pumpkin seeds.
Bake. Bake for 22 to 25 minutes in a preheated oven. Muffins are done when a toothpick or small knife inserted in center comes out clean. Allow muffins to cool for 10 minutes before removing from pan. Allow muffins to finish cooling on wire rack, for best results.
Recipe shared by: J. Marshall
* Try our Homemade Shredded or Purée Pumpkin recipe here!
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