Equipment
Ingredients
Pumpkin Muffins
- 300 grams all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 4 tsp pumpkin pie spice, or 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice
- 120 mL vegetable oil, canola oil or olive oil, etc.
- 250 grams light brown sugar, lightly packed
- 3 large eggs, room temperature
- 244 grams pumpkin puree, Libbys - thick consistency
- 170 grams greek yogurt
Pecan Streusel
- 56 grams salted butter, melted
- 120 grams all-purpose flour, spooned and leveled
- 70 grams light or dark brown sugar, lightly packed
- 30 grams pecan halves, finely chopped
Maple Glaze
- 60 mL maple syrup
- 90-120 grams (90-120g) powdered sugar, spooned and leveled
Method
Pumpkin Muffins
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spices. Set aside.300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 4 tsp pumpkin pie spice or 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice
- In a large bowl whisk together the oil and brown sugar until they’re well combined.120 mL vegetable oil canola oil or olive oil, etc., 250 grams light brown sugar lightly packed
- Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.3 large eggs room temperature
- Add in the pumpkin puree and Greek Yogurt and whisk until they're completely smooth.244 grams pumpkin puree Libbys - thick consistency, 170 grams greek yogurt
- Add in the dry ingredients and mix just until the last streak of flour is incorporated.
- Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Pecan Streusel
- Preheat the oven to 425F (218C) and line 12 muffins tins.
- Combine the melted butter with the flour, brown sugar and pecans, until pea size chunks form.56 grams salted butter melted, 120 grams all-purpose flour spooned and leveled, 70 grams light or dark brown sugar lightly packed, 30 grams pecan halves finely chopped
- Use a large cookie scooper to fill the muffin tins to the top, the batter should be enough for 12 large muffins.
- Distribute the streusel evenly over the whole tops of the muffins and try to press them into the batter a little so they stick. Bake for 5 minutes at 425F (218C).
- Reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins no longer look wet on top and spring back when you press on the center gently.
- Remove from the oven and allow to cool for at least 10-20 minutes before serving.
Maple Glaze
- Whisk together the maple syrup and the powdered sugar until the glaze is smooth. *start with less powdered sugar and if it's too runny, add the last 30 grams (1/4 cup)60 mL maple syrup, 90-120 grams (90-120g) powdered sugar spooned and leveled
- Drizzle over the cooled muffins and serve.
Notes
- Muffins can be stored at room temperature for 2-3 days, refrigerated for up to a week or frozen for 1-2 months.
- Muffins can be made smaller - make sure to check for doneness a few minutes sooner though.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 57gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 78mgSodium: 426mgFiber: 2gSugar: 27g