Over the weekend, hubby and I stopped at a local farm to pick up a few pumpkins to decorate our doorstep. Saturday was a clear and uncharacteristically warm day, so we enjoyed a leisurely afternoon eating lunch and strolling around the grounds of the farm, picking out one round and one tall pumpkin…and a couple of winter squash as well, since we still have yet to receive any from our CSA this year. Even though I’ve been cooking up a storm with the other types of squash we purchased and have recipes to share, I had to share these pumpkin muffins that I made for my sister. For years, I’ve followed a recipe given to me by a friend to make pumpkin muffins using a boxed cake mix…so this time I decided to make them from scratch, and I can honestly say that it wasn’t any more trouble than the boxed recipe was. I also added some oats, as well as an oat and cinnamon streusel topping. These muffins go wonderfully with a hot cup of coffee – especially pumpkin spice coffee, although I may be just a tad pumpkin-obsessed this time of year! Either way, I hope you’ll give them a try, and I hope you are enjoying autumn, regardless of the weather.
For the muffins:
- 1 1/4 cup white whole wheat flour
- 1/2 tsp salt
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp cloves
- 1 egg
- 1 cup canned pumpkin
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 cup old-fashioned oats
For the streusel topping:
- 1/2 cup flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup butter, cut into pieces
Preheat the oven to 375 degrees and spray a muffin pan with cooking spray. In a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda, spices, and oats.
In a medium bowl, whisk together the egg, pumpkin, milk, and yogurt.
Stir the dry ingredients into the wet ingredients just until combined.
To make the streusel topping, whisk together the flour, oats, brown sugar, and spices. Cut in the butter with a pastry blender.
Spoon the batter into the muffin pan, filling each one 2/3 full. Sprinkle on the streusel topping. (It’s okay if you make a mess. I totally did!)
Bake 15-20 minutes or until a toothpick comes out clean.
Let cool at least 5 minutes before removing to a wire rack to cool completely. Makes 12 muffins.