Pumpkin muffin with streusel

Votes: 1

You can decorate the cupcakes with pumpkin cream glaze using this recipe, if desired.

Time: 1 hour 55 minutes
Complexity: easily
Quantity: 12 muffins

Pumpkin muffin made with whole wheat flour and topped with pumpkin seeds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Muffins

1 cup premium flour
1 cup cane sugar
0.5 cup whole grain flour
2 tsp baking powder
1 teaspoon ground dried ginger
3/4 tsp fine salt
0.5 tsp ground allspice
1/4 teaspoon of baking soda
1/8 tsp ground cloves
3/4 cup pumpkin puree
1/4 cup sour milk
2 large eggs
110 g melted butter

Streusel

3/4 cup toasted and chopped pecans
3/4 cup cane sugar
0.5 cups flour
0.5 tbsp. roasted pumpkin seeds
6 tablespoons melted butter
A pinch of fine salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, pumpkin puree, eggs, sour milk, brown sugar, ground ginger, allspice, carnation, cream cheese, streusel

Cooking the dish according to the recipe:

For confectionery crumbsCombine pecans, cane sugar, flour, seeds, butter, and salt. Spread into small clumps on a baking sheet and refrigerate until the crumble has cooled and firmed, about 30 minutes.
Preheat the oven to 180°C. Lightly grease the top of a muffin tin to prevent the muffins from sticking. Place 12 paper muffin tins in a 12-cup metal pan.

For muffins: In a large bowl, combine flour, cane sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and cloves.

In a separate small bowl, whisk together the pumpkin puree, buttermilk, eggs and butter.

Stir the wet mixture into the dry mixture (it's okay if there are lumps in the dough, it means you haven't overmixed it).
Fill each paper muffin cup 3/4 full with batter. Divide the crumb topping between the muffins, making a mound in the center of each muffin.
Bake until the crumble topping is golden and crisp and a toothpick inserted into the muffin comes out clean, about 25-28 minutes, rotating the pans halfway through. Let stand in the hot metal pan for 3 minutes, then transfer to a wire rack to cool.

For this homemade pie You can make a crumble topping from oatmeal.

Pumpkin Buttercream Glaze

Use leftover pumpkin puree to make a pumpkin buttercream frosting for another type of muffin or quick bread: Whisk 1 cup pumpkin puree with 8 ounces softened cream cheese, 3/4 cup powdered sugar, 1 teaspoon orange zest, 1/2 teaspoon ground cinnamon, a pinch of allspice, and a pinch of salt until smooth. This makes enough to decorate about 12 cupcakes or muffins.

Chef's Note

To save a little time, toast pecans and pumpkin seeds together on a baking sheet. The crumbs are crispy and delicious, so let's not break with tradition..