Fresh Milled Pumpkin Streusel Muffins
Very soft fresh milled flour pumpkin muffins made with soft white wheat, pumpkin, coconut sugar, and warm spices, then topped generously with a buttery cinnamon streusel.
Equipment
- 1 muffin pan
- 12 paper liners
- 1 whisk
- 1 flexible spatula
- 1 wire cooling rack
Ingredients
Muffin Batter
- 240 grams freshly milled soft white wheat flour
- 8 grams baking powder 2 teaspoons
- 3 grams baking soda 1/2 teaspoon
- 5 grams fine salt 3/4 teaspoon
- 8 grams pumpkin pie spice about 1 tablespoon
- 100 grams egg without shell 2 large eggs
- 180 grams pure pumpkin puree 3/4 cup
- 150 grams buttermilk about 2/3 cup
- 180 grams coconut sugar
- 113 grams unsalted butter 1/2 cup, melted
- 10 grams vanilla extract 2 teaspoons
Streusel
- 60 grams freshly milled soft white wheat flour
- 65 grams coconut sugar
- 2 grams ground cinnamon
- 45 grams cold unsalted butter diced
Instructions
- Line a standard 12-cup muffin pan with paper liners. Preheat the oven to 425°F.
- Make the streusel: Rub together 60 grams flour, 65 grams coconut sugar, cinnamon, and cold diced butter until clumpy. Refrigerate while preparing the batter.
- In a large bowl, whisk the remaining 240 grams flour with the baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk the eggs, pumpkin puree, buttermilk, 180 grams coconut sugar, melted butter, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until combined. Let the batter rest for 10 minutes to hydrate the freshly milled flour.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Distribute the chilled streusel generously over the tops.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for 15 minutes more. A toothpick inserted near the center should come out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
Notes
This recipe was tested with freshly milled soft white wheat and coconut sugar.
The tested batch yielded exactly 12 standard muffins.
The muffins were very soft and pleasantly crumbly without being dry.
Do not open the oven door when lowering the temperature from 425°F to 350°F.
Allow the muffins to cool briefly before removing the wrappers so the delicate crumb has time to set.
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