Pumpkin Streusel Muffins

allspice cinnamon clove coconut oil dessert fall ginger muffin nutmeg nut pumpkin walnut

Dawn Perry

MAKES 12 Servings

Source

Ingredients

¼ cup (½ stick) chilled unsalted butter, cut into pieces

¼ cup (packed) light brown sugar

2 tablespoons all-purpose flour

2 tablespoons whole wheat flour

½ teaspoon kosher salt

¾ cup walnuts, chopped, divided

Nonstick vegetable oil spray (optional)

1¼ cups all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon kosher salt

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

2 large eggs, room temperature

1 cup (packed) light brown sugar

1 cup canned pure pumpkin

½ cup virgin coconut oil, warmed, slightly cooled

Method

Pulse butter, brown sugar, all purpose flour, whole wheat flour, salt, and ¼ cup walnuts in a food processor until a clumpy mixture forms. Add remaining ½ cup walnuts and pulse just to combine. Transfer to a medium bowl; cover and chill until ready to use.

Preheat oven to 350°. Coat cups of a standard 12-cup muffin pan with nonstick spray or use paper liners. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.

Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Divide batter among cups of prepared pan and top with streusel. Bake muffins until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25–30 minutes. Serve warm.

DO AHEAD: Muffins can be baked 2 days ahead. Keep tightly wrapped at room temperature.