It’s almost Halloween, therefore it’s time to make Pumpkin muffins! I just served these to my adult ed computer class for our graduation party and they gave me their enthusiastic approval. The muffins are filled with nuts and chocolate chips for an extra treat. The first time I made these I put the pepitas (green pumpkin seeds) in the dough, but they came out a bit dry. I got the idea for the streusel from Aida Mollenkamp‘s recipe at http://saltandwind.com/recipes/407-apple-cinnamon-pumpkin-muffins-pepita-streusel-recipe although I added pumpkin pie spice to mine. Thanks Aida! The streusel made a good muffin great! These muffins are low in fat, using just 1 TB olive oil in the dough, and also fairly low in sugar. There is a nice taste of honey in it. I used the same method as my banana nut muffins recipe.
¼ cup 1% milk
1 tsp apple cider vinegar
1 cup unbleached white flour
½ teaspoon baking soda
2 tsp baking powder
¼ teaspoon salt
1 cup finely ground whole wheat flour
¼ cup ground flax seed
2 tsp pumpkin pie spice (I use Trader Joe’s brand)
1/3 cup sugar
1 Tb olive oil
¼ cup honey
14 ounce can pumpkin puree
1 tsp vanilla extract
¼ cup unsweetened applesauce (I use the little packets that come in a package of 4)
1/3 semi-sweet chocolate chips (optional)
½ cup walnut and/or pecan pieces
For the streusel:
3 TB brown sugar
2 TB white flour
1 tsp pumpkin pie spice
a couple shakes sea salt
1/3 cup pepitas
2 TB softened butter
Preheat oven to 350º F
Add vinegar to milk in a small cup. Let it sit while you are mixing the other ingredients. The milk should curdle.
Make the streusel:
Sift together the dry ingredients and whisk well in a small bowl. Mix in pepitas. Add softened butter and mix with your fingers until it comes together when squeezed. Cover it and freeze until ready to use.
Make the dough:
Sift both flours, baking soda, salt, baking powder, and pumpkin pie spice into a medium bowl. Add flax seed and whisk ingredients well.
Whip eggs in mixer until well combined. Add sugar and whip on high speed for 2-3 minutes until creamy. This is called making a ribbon. Pour 1 TB oil into a ¼ cup measure and coat it well, then add the oil to the egg mixture. Now pour the honey into the same measuring cup and it will slide right out into the mixer! Add the vanilla, applesauce and pumpkin puree and mix well.
With the mixer on low, add 1/3 the milk and 1/3 the flour mixture, and then repeat twice. Mix only until ingredients are almost combined. Fold in nuts and chocolate chips until they are just combined.
Line muffin tins with paper muffin cups. Because of the low fat content of the ingredients, you should spray them with non-stick spray so they won’t stick to the muffins. Otherwise, spray the muffin tins directly. If you choose to make a pumpkin bread loaf, line it with parchment paper and spray it with non-stick spray.
Putting the streusel on:
Remove the streusel mix from the freezer. crumble it up with your fingers. Sprinkle a little bit on each muffin top so it comes out evenly. Press it down just a tap onto the muffin.
Place on the middle shelf of preheated oven. Bake loaf 45 minutes, muffins for 35 minutes, just until a toothpick inserted in the center comes out dry. Let cool on a rack a few minutes.