these bakery-style whole grain pumpkin streusel muffins are done in about 30 minutes, are full of fiber, comforting spices and will rival even your favorite bakery muffin!
Somehow October is almost over (say it ain’t so!!) so I’m doing my best to make allll the pumpkin recipes.
I mean granted, I’m still going to bake with pumpkin regardless, but there’s just something more special about doing it in the month of October…am I right?
These muffins were born out of the fact that I couldn’t decide whether I wanted pumpkin muffins, pumpkin bread or pumpkin coffeecake.
Conundrums, am I right?!
Lucky for you, that conundrum resulted in these babies. And they. are. GOOD.
They’re super soft thanks to the pumpkin addition and packed with warm spices like nutmeg, allspice and cinnamon.
I love to crumble them over yogurt or spread them with some peanut butter for a little more protein. They also go well with a warm mug of coffee.
And if you’re hosting Thanksgiving – these are a great make-ahead item to add to brunch the next day!
They also make a nice change up from the traditional pumpkin pie!
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these bakery-style whole grain pumpkin streusel muffins are done in about 30 minutes, are full of fiber, comforting spices and will rival even your favorite bakery muffin!
Ingredients
For the Muffins:
- 1 and 3/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1/3 cup granulated sugar
- 1/3 cup packed light or dark brown sugar
- 1 and 1/3 cups pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup milk
For the Streusel (optional, but highly recommended!):
- 1/2 cup white whole wheat flour
- 1/4 cup rolled oatmeal
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 tablespoon crushed pecans
- 4 tablespoons room temperature butter
Instructions
For the Muffins:
- Preheat oven to 400°F and spray a 6-cup jumbo muffin pan with nonstick spray or line with paper liners (*see notes)
- In a large mixing bowl, add flour, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
- In a smaller mixing bowl bowl, add oil, sugars, pumpkin puree, eggs and milk. Whisk until well combined.
- Add the wet ingredients to the dry ingredients then using a rubber spatula, gently fold until just combined.
- Using a cookie scoop, add batter filling muffin cups about 3/4 full. If using, top with streusel (pressing down to ensure it won’t all fall off when they bake!).
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (a few wet crumbs are okay).
- Allow muffins to cool for several minutes in the muffin pan, then remove and finish cooling on a wire cooling rack.
For the Streusel:
- Combine all ingredients together in a bowl.
Notes
- Storage: Muffins will keep in an airtight container at room temperature for 3 days or in the freezer for 2 months.
- To make standard muffins: Coat a standard 12-cup muffin tin with cooking spray or paper liners. Fill cups 3/4 full then top with streusel (if using). Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- If you can’t find pumpkin pie spice, you can make your own by combining 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 tsp. ground allspice and 1 tsp. ground cloves
- My Favorite Tools (affiliate links): Jumbo muffin tin
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