Pumpkin Streusel Muffins

Made with lots of pumpkin and Greek yogurt, these whole wheat Pumpkin Streusel Muffins are a filling and delicious breakfast food.

There’s a rumor going around, perpetrated by weather forecasters, that we’re supposed to get some cooler temperatures around here this week.  Word has it that temps will be in the 40s and 50s at night and in the 70s during the day for the remainder of the week.  That’s what I’m talking about!  I am looking forward to this.  *sounds of faint cheering coming from the sweltering south* 😉

Jump to Recipe!

In celebration of the possibility of some fall-like weather, how about another pumpkin recipe?  I made a batch of these Pumpkin Streusel Muffins last week and we really enjoyed them, so I’m going to be a nice person and share the recipe.

PumpkinStreuselMuffins---KintheKitchen

These muffins are sweetened with a combination of whole cane sugar and pure maple syrup, and contain whole wheat flour.  They are fluffy and so delicious!  I used Greek yogurt in them as well to make them more filling.  (I put yogurt in a lot of my muffin recipes and really like the texture and flavor that results!)

PumpkinStreuselMuffins----KintheKitchen

Of course, to make them even better, I had to add a streusel topping that contains a hint of cinnamon. 🙂

Enjoy!

Pumpkin Streusel Muffins

  • Servings: 2 dozen muffins
  • Print

Ingredients

Muffins:

  • 2 3/4 cups whole wheat flour
  • 1 cup whole cane sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/3 cup maple syrup
  • 1/4 cup olive oil
  • 1 1/4 cups plain Greek yogurt

Streusel Topping:

  • 2/3 cup unbleached, all purpose flour
  • 1/3 cup whole cane sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon cinnamon

Directions

Preheat oven to 375 degrees Fahrenheit.  Lightly grease or line 2 dozen muffin cups.  Set aside.

In a medium sized bowl, stir together whole wheat flour, the 1 cup whole cane sugar, baking powder, salt, baking soda, ginger, nutmeg, and 1 1/2 teaspoons cinnamon.  Set aside.  In a larger bowl, blend pumpkin puree, eggs, maple syrup, and olive oil until well mixed.  Add flour mixture to wet ingredients, alternating with yogurt, just until mixed.  Fill muffin cups 3/4ths full.

In a small bowl, combine all purpose flour, the 1/3 cup whole cane sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle evenly over muffins.  Bake for 15-18 minutes or until edges begin to turn golden brown.  Let cool in pans 5 minutes before removing to cool completely on wire racks.

http://www.kinthekitchen.com

~K in the Kitchen

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