What kind of food blogger would I be if I didn’t feature a pumpkin recipe in the month of October? As soon as the leaves start changing colors, we enter PSL season, and pumpkin recipes abound, both savory and sweet. Some people get extremely creative, putting the healthy vegetable in everything from enchiladas to ice cream, but I went the more traditional route. Fall weather makes me crave spiced treats such as this recipe for delicious streusel topped muffins. The tops are deliciously crumbly, the spiced muffins moist and full of flavor. Milk chocolate chunks are added to make them a little more decadent for the holiday season.
This recipe is designed to be fully prepared without using any mixers, making clean up super quick and easy. Just grab 2 large mixing bowls, once for the dry ingredients, and another for the wet. Incorporate the latter into the flour mixture, and you will end up with a beautifully colored batter such as the one above.
Divide the batter into 12 muffin liners, as evenly as possible.
The streusel topping is mixed by hand in a medium bowl, once again to avoid using too many appliances. I also think it gets a nice coarse crumb, whereas the streusel might get too fine in the food processor. My fellow foodie, Nigella, is of the same opinion. Save the extra streusel mix for baked apples or pears.
Top with the streusel, be as generous as you wish here with the quantities! Bake for 30-35 minutes.
Once your work is done, you can prepare a hot pot of coffee or tea, and indulge in the delicious flavors of the fall season. Enjoy!
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- ½ cup vegetable oil
- 2 large eggs
- 12 oz or 1½ cups pumpkin puree (unsweetened)
- ½ cup chopped milk chocolate
- Streusel topping
- 1 cold stick butter (8 tablespoons), cubed
- ½ cup light brown sugar
- ¼/ cup white sugar
- ¾ cup all purpose flour
- ½ cup quick cooking oats
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- Preheat oven to 350 F.
- Prepare a muffin pan lined with liners.
- To prepare the muffins, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt in a large mixing bowl using a whisk.
- In a separate bowl, whisk the wet ingredients: vegetable oil, pumpkin puree as well as the eggs. Add the pumpkin mixture into the flour and blend till well incorporated. Using a wooden spoon, add the ½ cup chopped milk chocolate.
- Pour into the prepared muffin pan.
- To prepare the streusel, mix all the dry ingredients, using a whisk (flour, sugar, oats, cinnamon, and salt).
- With your hands, work the butter into the mixture, rubbing it in until it resembles small peas.
- Top each muffin with a generous tablespoon of the streusel topping.
- Bake the muffins for 30-35 minutes, till they are golden brown, and a tester comes out clean.
- Cool on a rack.