Pumpkin Spice Muffins with Pepita Streusel
Here’s the deal, I am not super fancy. Nope, in fact, far from it. I despise dressing up and wearing makeup, but adore having a fresh face and wearing my workout/yoga gear all day. Yes, I am one of those women. In essence, I like being comfortable because when I’m comfortable, I feel like myself. Lucky for me I have a husband who also appreciates my casual approach to life! 🙂 Why do I bother telling you this? Well, because unlike my personal style/lifestyle, I actually like for my food to have flair with a hint of fancy.
Not fancy in the “everything on this plate was placed there with tweezers” way, but the “wow, that sounds like a classy recipe, so cool that this can be made at home” way.
Need some explanation? I thought so. Introducing my Pumpkin Spice Muffins with Pepita Streusel.
“Woah!” I hear some of you saying. Did she just say “pepita” and “streusel?” I know, sounds like something really cool that you’d get at a hipster bakery, right? Well, yes, but YOU can make it too! See, that’s what I mean! Instant classiness. Sounds way more sophisticated than plain old, boring pumpkin muffin. So, I’m not fancy, no way, but I sure love it when my recipes sound cool and hip. So take this as invitation. Focus on keeping your recipes delicious, but think about ways to make them hip and classy…which inevitably, makes them taste better! Stay classy people!
And here, the picture montage honoring these classy
Pumpkin Spice Muffins with Pepitas
Pumpkin perfection! A great snack or ending to a meal, these muffins are a delightful, lightly sweetened pumpkin treat.
For the streusel
- 1 tablespoon turbinado sugar (or 1 tablespoon packed brown sugar)
- 1 tablespoon cold butter, cubed
- 2 tablespoons pepitas (pumpkin seeds)
For the muffins
- 3/4 cup whole wheat flour, lightly spooned into measuring cups
- 3/4 cup whole wheat pastry flour, lightly spooned into measuring cups
- 1/3 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup butter, melted (I use salted) and cooled
- 1/2 cup low-fat milk
- Preheat the oven to 350’F and line a muffin pan with paper liners.
- Make the streusel: place the sugar, butter and pepitas in a small mixing bowl. Using the back of a fork, smash the butter and the pumpkin seeds into the sugar, working until combined.
- In a large mixing bowl, whisk together the flours, sugar, pumpkin pie spice, baking soda, baking powder and salt. In a separate mixing bowl, whisk together the egg, pumpkin, melted butter and milk. Add the wet ingredients to the bowl with the dry ingredients, and using a wooden spoon or other large mixing spoon, mix just until ingredients are combined, being careful not to over-mix.
- Scoop batter into muffin cups, filling about 3/4 full. Place in the oven and bake for 20 minutes.
- Remove from the oven and place on a wire rack to cool.
- Can’t eat them all? No problem! Place them in a freezer bag and store them in there until you’re ready to enjoy them again.
- Serving Size: 12
- Calories: 148
- Sugar: 8
- Sodium: 219
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 3
- Cholesterol: 29