Dallas Museum of Art Uncrated

Pumpkin Streusel Muffins

Yields 12 regular or 6 large muffins
Level: Easy

Streusel:

¼ cup flour
¼ cup walnuts or pecans, finely chopped
¼ cup packed brown sugar
¼ teaspoon cinnamon
Pinch of salt
3 tablespoons cold unsalted butter

Muffins:

½ cup (1 stick) unsalted butter, melted
1 cup sugar
1 cup pumpkin puree
3 ounces nonfat vanilla yogurt
2 eggs, beaten
1 ½ teaspoons vanilla extract
½ teaspoon fresh ginger, finely grated
1 ½ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon nutmeg

Preheat oven to 350° F. Line muffin pan with paper liners or lightly spray muffin pan with nonstick cooking spray.

Streusel: Stir together flour, nuts, brown sugar, cinnamon and salt in small bowl. Using a pastry blender or two forks, cut in cold butter until mixture forms into small crumbs. Set aside.

Muffins: In medium bowl, whisk together melted butter, sugar, pumpkin, yogurt, eggs, vanilla and ginger until combined. In another bowl, stir together flour, cinnamon, baking soda, salt, baking powder and nutmeg. Add flour mixture to pumpkin mixture in two batches, stirring with a rubber spatula until just combined.

Divide batter evenly between muffin cups, filling each cup slightly less than ½ full. Spoon an even layer of streusel into each cup. Cover streusel with remaining batter until each cup is ¾ full. Spoon remaining streusel on top of batter, evenly covering each muffin.

Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.