Pumpkin plus warm aromatic spices like cinnamon, ginger, cloves, allspice, and nutmeg makes for an explosive, electric combination. Loaded with pumpkin seeds, purée, and pumpkin pie spice mix, these big, soft streusel-topped muffins are every fall lover’s dream come true. Don’t, even for a minute, consider using anything other than Libby’s 100% pure pumpkin purée (not pie mix). Nothing else is better. We promise. You can, however, use the Bon Appétit baking blend Everything Nice Baking Spice as a 1:1 sub for the pumpkin pie spice.
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Everything Nice Baking Spice
$12
Ingredients
Makes 12
Streusel
⅔
cup (100 g) coarsely chopped pumpkin seeds
½
cup (63 g) all-purpose flour
¼
cup (50 g; packed) light brown sugar
1
tsp. pumpkin pie spice
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
4
Tbsp. chilled unsalted butter, cut into ½” pieces
Muffins and Assembly
2
large eggs
1½
cups (300 g; packed) light brown sugar
1
cup (230 g) unsweetened pumpkin purée
¼
cup extra-virgin olive oil
¼
cup whole milk
1
Tbsp. pumpkin pie spice
1
Tbsp. vanilla bean paste or extract
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
4
Tbsp. unsalted butter, melted; plus more room temperature for
serving (optional)
1½
tsp. baking powder
2
cups (250 g) all-purpose flour
Nonstick vegetable oil spray
Special Equipment
12
paper muffin liners
Preparation
Streusel
Step 1
Place a rack in middle of oven and preheat to 375°. Line cups of a standard 12-cup muffin pan with paper liners. Whisk ⅔ cup (100 g) coarsely chopped pumpkin seeds, ½ cup (63 g) all-purpose flour, ¼ cup (50 g; packed) light brown sugar, 1 tsp. pumpkin pie spice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Add 4 Tbsp. chilled unsalted butter, cut into ½” pieces, and, using your fingers, rub butter into dry ingredients until pea-size lumps form. Cover streusel and chill until ready to use.
Muffins and Assembly
Step 2
Whisk 2 large eggs, 1½ cups (300 g; packed) light brown sugar, 1 cup (230 g) unsweetened pumpkin purée, ¼ cup extra-virgin olive oil, ¼ cup whole milk, 1 Tbsp. pumpkin pie spice, 1 Tbsp. vanilla bean paste or extract, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 4 Tbsp. melted unsalted butter in a large bowl until smooth, about 1 minute. Add 1½ tsp. baking powder and whisk vigorously until incorporated. Add 2 cups (250 g) all-purpose flour and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).
Step 3
Lightly coat a #12 cookie scoop or ⅓-cup measure with nonstick vegetable oil spray and scoop batter evenly among cups of prepared pan (they will be full). Top batter with streusel (use all of it), then gently press onto surface to adhere.
Step 4
Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool slightly before serving with room temperature butter if desired.
Do Ahead: Muffins can be baked 1 day ahead. Let cool completely. Store loosely covered at room temperature.
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