Nothing could be cozier than the scent of pumpkin spice muffins coming from the kitchen on a crisp autumn morning (and these muffins are so easy, it could be a weekday morning, at that). They're tender, fragrant, and pillowy-soft, with a buttery crown of toasted pumpkin seeds, chewy rolled oats, and a touch of brown sugar.
Why It Works
- Blending butter and flour minimizes gluten development, resulting in ultra-tender muffins.
- Thick Greek yogurt keeps the batter stiff, giving each muffin a glorious crown.
- Pumpkin seed streusel adds a burst of nutty flavor, color, and crunch.
- Yield:Makes 12 large muffins
- Active time: 15 minutes
- Total time:45 minutes
- For the Streusel:
- 1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant
- 1 ounce light brown sugar (2 tablespoons; 30g)
- 1/2 ounce all-purpose flour (2 tablespoons; 14g)
- 1/2 ounce ground cinnamon (1 tablespoon; 14g)
- 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
- 1 ounce unsalted butter (2 tablespoons; 30g)
- 1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)
- For the Muffins:
- 6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)
- 5 1/2 ounces all-purpose flour (1 cup; 155g)
- 5 1/4 ounces sugar (3/4 cup; 150g)
- 1 tablespoon ground cinnamon (1/4 ounce; 7g)
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground or grated nutmeg
- 6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F
- 8 ounces pumpkin purée, fresh or canned (1 cup; 225g)
- 4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)
- 2 large eggs, cold
- 1 tablespoon vanilla extract (1/2 ounce; 14g)
For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.
For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.
Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.