Whole Wheat Pumpkin Streusel Muffins
It’s September and you know what that means – fall is just around the corner! Here in Florida, we don’t have much of a fall since palm trees tend to keep their leaves, so most of what says “fall” to me is edible.
Like pumpkin. It’s pretty and orange, goes with delicious spices, and adds a moistness to baked goods that lets us cut back on oils a little. And that’s a good thing because most pumpkin bread is really insanely high calorie, high fat pumpkin cake in disguise. I have absolutely nothing against cake, but let’s be honest and call it cake.
I wanted to make pumpkin bread that’s delicious and flavorful but also substantial enough to be a good breakfast. (I often triple my muffins and freeze the leftovers for quick breakfasts). I searched for whole wheat pumpkin muffins and came across this recipe from Cookie and Kate. It looked delicious and since it only dirties one bowl, I had to give it a shot.
This recipe yields hearty, soft, delicious, spiced muffins that are perfect for fall. I can never leave well enough alone, though, and decided to add an oat streusel to the top. It’s optional, of course, but adds some serious awesome points, if I don’t mind saying so myself.
Whole Wheat Pumpkin Muffins
makes about 10 muffins
1/3 c. butter or coconut oil, melted*
1/2 c. honey or unbleached sugar
1 c. pumpkin purée**
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 3/4 c. whole wheat flour
1 tsp. baking soda
1/4 c. hot water
I prefer butter, but I’ve found that subbing coconut oil works well in most baking recipes if you like that better.
Update: I usually bake with equal success when I sub coconut oil for butter, but these did turn out drier when made with coconut oil, so I’d add a splash of milk or applesauce. Or just stick with butter
**I don’t level my cup off; it’s a bit on the heaping side.
Streusel – Makes enough for 2 batches; freeze the leftovers
1/4 c. whole wheat flour
1/4 c. rolled oats
1/8 c. unbleached sugar
2 T. butter (remaining part of stick used for muffins)
1/4 tsp. cinnamon
1. Preheat oven to 350 and line a muffin tin with cupcake liners or grease the pan.
2. In a large bowl, stir together the butter (or oil), sugar (or honey), and eggs.
3. Stir in the pumpkin purée, vanilla, salt, spices, and flour, stirring just until combined.
4. Add baking soda to hot water and stir well – you don’t want bits of baking soda in the batter. Stir into the batter to mix.
5. Using an ice cream scoop, drop scoopfuls of batter onto a prepared muffin sheet.
6. In another bowl, use a fork or your fingers to combine all of the streusel ingredients. Carefully sprinkle a spoonful over each muffin.
6. Bake for 28-30 minutes, until golden brown.