It is finally pumpkin season! These muffins are perfectly spiced and have the best streusel topping. I decided to add graham cracker crumbs last minute and I am SO glad I did. So addictive. It took me a couple tries to get it right, but I am finally super happy with these. I am personally partial to pumpkin bread, but these are my next fav. And they are whole wheat! You can’t even tell.
Makes 18 standard sized muffins
How pretty are these?
When I first made them, I made them in the big bakery style muffin tins, and I didn’t add enough sugar or spice. I tend to overspice my pumpkin bread because I like it super allspicy and cinnamony and nutmeggy and clovey
and for some reason I didn’t add as much as I should’ve on the first attempt. These have the perfect balance though. You’ll love them!
For the muffins:
2 c. whole wheat pastry flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 T. pumpkin pie spice
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. vanilla
1 large egg
1/2 c. plain Greek yogurt
1 1/4 c. pumpkin pureé
5 T. unsalted butter, melted and cooled
3/4 c. unsweetened vanilla almond milk
3/4 c. dark brown sugar
2 T. maple syrup
For the streusel topping:
6 T. unsalted butter, softened
1/3 c. dark brown sugar
2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1/3 c. whole wheat pastry flour
1/2 c. rolled oats
1/4 c. chopped pecans
2 graham crackers, crushed
Preheat oven to 350℉. Line muffin tins with liners. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a medium bowl. Set aside.
In another medium mixing bowl, whisk the egg, brown sugar, and maple syrup together until smooth. Add butter, vanilla, yogurt, pumpkin, and milk, and whisk to combine. Add dry ingredients to wet mixture gradually, stirring until just combined.
To make the streusel, combine all streusel ingredients in a medium bowl and work the mixture together with your fingers until it resembles large crumbs. The butter should be fully incorporated in the mixture. Pour batter into lined muffin tins, and top with streusel topping. This makes a ton of streusel, but I used it all. Load them up if that’s your thing! It sure is mine.
Bake for 20-22 minutes until edges are golden and a toothpick comes out clean. Your house will smell AMAZING when these are cooking. Let cool for 10 minutes or so and transfer to a wire rack to cool. I love heating these up in the microwave for a few seconds and spreading butter on them. Literal perfection. You should too.
Hello fall!
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