Not sure what to do with the pumpkin leftover from your garden or the can of pumpkin still sitting in your cupboard from last year. No better time than the present to hop on the pumpkin bandwagon since it’s dark at 5 p.m. and home baked items always sooth the soul and go great with warm wraps and fuzzy socks!
This pumpkin recipe is adapted from a Better Homes and Gardens 2016 magazine featuring everything pumpkin! The streusel adds a little texture and a tiny hit of sweet! No mixer required and doesn’t that take the pressure off, just simple wet to dry mixing skills needed. Pumpkin lovers in your house? Make a double batch.
Leftover pumpkin? Check out other recipes on my blog using pumpkin or freeze what’s left for another day or feed some to your cat or dog. You can also add pumpkin to your yogurt or a smoothie or even add a little into your cream cheese for a taste of Fall on your bagel.
Pumpkin Walnut Streusel Muffins
Preheat oven to 375F. Grease a 12-cup muffin tin.
1 cups whole wheat flour
1/2 cup all-purpose flour
1/3 cup quick cooking oats
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
3/4 cup canned pumpkin (or your own pumpkin puree BUT NOT pumpkin pie filling)
1/2 cup packed brown sugar
1/2 cup milk
3 tbsp vegetable oil
1 tsp vanilla extract
1/4 cup chopped walnuts
2 tbsp quick cooking rolled oats
1 tbsp packed brown sugar
1 tbsp vegetable oil OR melted butter
In a medium bowl whisk together flours, oats, pumpkin pie spice, baking powder and salt. Make a well in the centre of the mixture.
In another medium bowl combine the eggs, brown sugar, pumpkin, milk, oil and vanilla.
Add wet ingredients all at once to dry ingredients and stir until moistened. Mixture should be lumpy. Spoon mixture into prepared muffin cups filling about 2/3.
For streusel, combine the walnuts, 2 tbsp oats, 1 tbsp brown sugar and 1 tablespoon vegetable oil (or melted butter). Sprinkle over batter and bake muffins for 12-15 minutes or until toothpick inserted in the middle comes out clean.