Double-pumpkin streusel muffins

69

PREP TIME

20 min

Makes

12 muffins

* PLUS Baking Time: 20 minutes
Double-pumpkin streusel muffins

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.