Pumpkin Muffins with Pepita Streusel

Pumpkin Muffins with Pepita Streusel

These spelt pumpkin muffins are not too sweet and delicately spiced with cinnamon, nutmeg and ginger. I use ground pepitas in the muffin batter itself, and then a generous hand with that buttery pepita streusel on top. If you’re using canned pumpkin, you’ll end up with a little extra and I’ve been using it up in pancake batter on the weekends or smoothies during the week. While I did use buttermilk in this recipe, I have a hunch whole milk or your favorite nut milk will work just fine, too.

Ingredients

Topping

2 tablespoons muscovado or brown sugar
1/4 cup (35g) pepitas
3 tablespoons rolled oats
3 tablespoons whole spelt flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cubed

Muffins

1 3/4 cups (210g) whole spelt flour
1/4 cup (25g) rolled oats
1/3 cup (45g) pepitas, ground (or almond / hazelnut meal)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 tsp. ground nutmeg
3/4 tsp. cinnamon
1/2 teaspoon ground ginger
6 tablespoons unsalted butter, melted
2/3 cup (150g) turbinado sugar or muscovado sugar
1 cup (250g) pumpkin or squash puree
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375 F.  Butter a standard 12-cup muffin tin (or line with papers)

Make the streusel: Combine the muscovado sugar with pepitas, oats, flour, cinnamon and salt. Add the butter and, using your fingertips, press the butter into the dry ingredients and mix together until the streusel comes together when squeezed. Refrigerate until ready to use.

In a large mixing bowl, combine the flour, oats, ground pepitas, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Set aside.

In another mixing bowl, whisk together the melted butter and sugar. Fold in pumpkin puree. Whisk in the buttermilk, eggs, and vanilla. Fold in the flour mixture gently, being careful not to overmix.

Fill the muffin cups nearly to the top and sprinkle generously with streusel topping. Put the muffins in the oven and bake until the tops are golden brown and feel firm to the touch, about 25 minutes. Let cool for 10 minutes before removing muffins from the tin. Serve warm or room temperature. Muffins will keep for 3 days in an airtight container.