Pumpkin Streusel Muffins

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Whole grain, low-fat, not overly sweet.  Whole eggs and whole milk just add a bit of fat, if that's what you happen have on hand.  Would be good with a handful of raisins or other dried fruit, too.  Nice with a dab of cream cheese.

For the muffins:
1 3/4 cups whole wheat flour
1/2 cup oat bran
3/4 cup brown sugar
1 Tbl baking powder
2/3 cup mashed pumpkin
1 cup skim milk
2 egg whites
1 tsp vanilla extract
2 tsp pumpkin pie spice

For the topping:
16 pecan halves, finely chopped
1/3 C brown sugar
3 Tbl whole wheat flour
2 Tbl butter

1. Preheat oven to 350°F.  Combine the flour, oat bran, brown sugar, and baking powder; stir to mix well. Add the remaining ingredients and stir until the dry ingredients are just moistened.
2. In a small separate bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly. 
3. Grease muffin tin or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins. Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.
If you have no oat bran, pulverize 2/3 cup rolled oats in a food processor to make 1/2 cup oat bran substitute.

1st try: Mar 09. Made 16 muffins, not nearly enough topping.  Used whole milk, whole eggs, baked butternut squash (run through a ricer). Recipe adjusted to double the topping for next time.

2nd try: Nov '10.  Skipped the streusel altogether.  Again used whole milk and whole eggs.  Added two small chopped apples to the batter, probably more like a cup of pumpkin.  Made 18 muffins with an ice cream scoop for potion control.


Member since Sep 2007

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