Pumpkin Streusel Muffins




3 tbsp sugar

15 g brown sugar

15 g all-purpose flour

½ tsp pumpkin spice mix

1 pinch salt

1 tbsp unsalted butter

30 g pumpkin seeds, raw



170 g all-purpose flour

70 g sugar

70 g brown sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 ½ tsp pumpkin spice mix

170 g canned pumpkin purée

60 g vegetable oil

2 flax eggs

1 tsp vanilla extract




* Preheat the oven to 180°C. Line a muffin pan with baking cups and set aside.



* Place sugar, brown sugar, flour, pumpkin spice mix, salt, butter, and pumpkin seeds into a food processor, mix well and set aside.



* Place flour, sugar, brown sugar, baking powder, baking soda, salt, pumpkin spice mix, pumpkin purée, oil, flax eggs, and vanilla into a food processor and mix well. 

* Transfer batter to prepared muffin pan. 

* Sprinkle reserved Streusel evenly over top of each muffin and bake for 18 minutes at 180°C. 

* Let muffins cool for 10 minutes before removing from the pan. 

* Serve warm or at room temperature.


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