Pumpkin Spice Muffins with Pepita Streusel

  • Author: Sara Haas


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


  1. Preheat the oven to 350’F and line a muffin pan with paper liners.
  2. 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.
  3. 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.
  4. Scoop batter into muffin cups, filling about 3/4 full. Place in the oven and bake for 20 minutes.
  5. 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