Pumpkin Muffins
Pumpkin muffins are a traditional breakfast muffin, popular in the cooler Fall and early winter months, with a flavor reminiscent of a pumpkin pie!
*Also see Pumpkin Bread recipe, which can also be used to make pumpkin muffins. These turned out really good. I think I will use this recipe from now on, at least for an easy version, everyday type recipe.
Pumpkin Muffins
2006, Ellie Krieger, All rights reserved
FMM: Next time try these using the streusel from Stella Parkes recipe.
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour (I don't buy pastry flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
12 muffins
Pumpkin Streusel Muffins Recipe
Stella Parks, https://www.seriouseats.com/
Why It Works
Blending butter and flour minimizes gluten development, resulting in ultra-tender muffins.
Thick Greek yogurt keeps the batter stiff, giving each muffin a glorious crown.
Pumpkin seed streusel adds a burst of nutty flavor, color, and crunch.
FMM: Some reviewers said there was too much cinnamon, that it took over the flavor of the pumpkin, so I cut the amount back. The spice amounts I used tend to be what other recipes use and I found that the clove flavor was quite distinct, although not in a bad way. This is quite a thick batter, yet the muffins are light. I substituted sour cream for the yogurt as I did not have any yogurt. These had very good flavor although they crumbled a bit when eating them. Next time I will try Ellie Krieger’s recipe and top with the streusel from this recipe.
For the Streusel:
1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant
1 ounce light brown sugar (2 tablespoons; 30g)
1/2 ounce all-purpose flour (2 tablespoons; 14g)
1/4 ounce ground cinnamon (1 tablespoon; 7g)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
1 ounce unsalted butter (2 tablespoons; 30g)
1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)
For the Muffins:
6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1 tablespoon ground cinnamon (1/4 ounce; 7g) [I used 1 1/2 tsp.]
2 teaspoons ground ginger [I used 1 tsp.]
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
1/2 teaspoon ground cloves
1/4 teaspoon ground or grated nutmeg
6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F
8 ounces pumpkin purée, fresh or canned (1 cup; 225g)
4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g) [I used sour cream]
2 large eggs, cold
1 tablespoon vanilla extract (1/2 ounce; 14g) [I used 1 1/2 tsp.]
For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.
For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.
Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.
Makes 12 large muffins
