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Total Time
50 minutes
Pumpkin plus warm aromatic spices like cinnamon, ginger, cloves, allspice, and nutmeg makes for an explosive, electric combination. Loaded with pumpkin seeds, purée, and pumpkin pie spice mix, these big, soft streusel-topped muffins are every fall lover’s dream come true. Don’t, even for a minute, consider using anything other thanLibby’s 100% pure pumpkin purée(not pie mix). Nothing else is better. We promise. You can, however, use the Bon Appétit baking blendEverything Nice Baking Spiceas a 1:1 sub for the pumpkin pie spice.
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What you’ll need
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Paper Muffin Liners
$6 At Amazon
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Everything Nice Baking Spice
$12
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Canned Pumpkin
$16 At Amazon
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Muffin Pan
$10 $9 At Amazon
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Large Cookie Scoop
$17 At Amazon
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Spatula
$12.99 At Amazon
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Whisk
$10 At Amazon
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Wire Cooling Rack
$17 At Bon Appétit Market
Ingredients
Makes 12
Streusel
Muffins and Assembly
Special Equipment
Streusel
Step 1
Place a rack in middle of oven and preheat to 375°. Line cups of a standard 12-cup muffin pan with paper liners. Whisk⅔ cup (100 g) coarsely chopped pumpkin seeds,½ cup (63 g) all-purpose flour,¼ cup (50 g; packed) light brown sugar,1 tsp. pumpkin pie spice, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a small bowl to combine. Add4 Tbsp. chilled unsalted butter, cut into ½" pieces, and, using your fingers, rub butter into dry ingredients until pea-size lumps form. Cover streusel and chill until ready to use.
Muffins and Assembly
Step 2
Whisk2 large eggs,1½ cups (300 g; packed) light brown sugar,1 cup (230 g) unsweetened pumpkin purée,¼ cup extra-virgin olive oil,¼ cup whole milk,1 Tbsp. pumpkin pie spice,1 Tbsp. vanilla bean paste or extract,2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and4 Tbsp. melted unsalted butterin a large bowl until smooth, about 1 minute. Add1½ tsp. baking powderand whisk vigorously until incorporated. Add2 cups (250 g) all-purpose flourand fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).
Step 3
Lightly coat a #12 cookie scoop or ⅓-cup measure withnonstick vegetable oil sprayand scoop batter evenly among cups of prepared pan (they will be full). Top batter with streusel (use all of it), then gently press onto surface to adhere.
Step 4
Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool slightly before serving with room temperature butter if desired.
Do Ahead:Muffins can be baked 1 day ahead. Let cool completely. Store loosely covered at room temperature.
Leave a Review
Reviews (0)
Back to TopMade these according to the recipe and they were fantastic. The muffin part is not very sweet and the streusel topping is the best part. A little salty, but I like them that way. I will definitely be making these again.
S Zeigler
Atlanta Ga
9/11/2023
