Double-pumpkin streusel muffins

Prep 20 min
Plus Baking Time: 20 minutes
Makes 12 muffins

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Ingredients

1/4 cup
2 tbsp
2 tbsp
whole-wheat flour
2 tbsp
large-flake oats
1 tbsp

MUFFINS

1 cup
whole-wheat flour
1 cup
all-purpose flour
1/2 cup
large-flake oats
1/2 cup
1/2 tsp
1 tbsp
grated orange zest, optional
1 tbsp
five-spice powder, or ground ginger
1/2 tsp
1/4 cup
1/4 cup
dried cranberries
1
egg
1 cup
unsweetened pumpkin purée
1/4 cup
fancy molasses
1/3 cup

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

Calories 277
Protein 6 g
Carbohydrates 41 g
Fat 11 g
Fibre 3 g
Sodium 240 mg
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Photo credit: Photo, George Whiteside.

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