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Streusel oats walnuts pumpkin pie spice butter muffins whole wheat flour cornstarch pie spice baking powder eggs pumpkin runny honey vanilla
Viewed: 111 - Published at: 3 years agoIngredients
- FOR THE STREUSEL (optional):
- 3 Tablespoons Quick Cooking Oats
- 1 Tablespoon Chopped Walnuts Or Pecans
- 1/2 teaspoons Pumpkin Pie Spice
- 2-1/2 Tablespoons Stick Butter, Cubed
- FOR THE MUFFINS:
- 1-1/3 cup Whole Wheat Flour
- 1/4 cups Brown Sugar (optional)
- 2 Tablespoons Cornstarch
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 2 Large Eggs
- 1 can (15 Oz. Size) Pumpkin
- 1/2 cups Runny Honey
- 1 teaspoon Vanilla Extract
Method
- Preheat oven to 330°F. Line a 12-cup muffin tin with nonstick muffin liners.
- If making the streusel, mix oats, chopped nuts and pumpkin pie spice in a medium bowl. Add the butter and rub it into the dry ingredients with your fingertips until crumbs form. Set aside.
- In a large bowl, whisk dry ingredients (flour, sugar, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt). In a separate measuring jug, whisk the wet ingredients (eggs, pumpkin, honey, vanilla).
- Pour wet ingredients into the bowl with dry ingredients. Fold just until combined, do not overmix. The batter will be quite thick.
- Evenly distribute muffin batter between prepared muffin cups (I find it works out the neatest if I do this with a large cookie scoop). Add streusel, if desired.
- Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean.
