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Ingredients
- Muffin Batter
- 2 cups whole wheat flour
- 2 cups white pastry flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1.5 cups brown sugar (firmly packed)
- 5 tbsp molasses
- 1/2 cup olive oil
- 4 large eggs
- 2 cups canned pumpkin
- 2 tsp vanilla
- 1.5 cups Greek yogurt
- Streusel Top
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, cubed
Instructions
- Preheat oven to 400 F
- Line your muffin tins with silicone or paper muffin cups.
- In a large bowl, combine all the wheat flour,pastry flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- In a separate bowl, combine the brown sugar, molasses, olive oil and eggs using a stand mixer or hand mixer on medium speed until combined.
- Add the pumpkin and vanilla to the bowl of wet ingredients and mix on medium until combined.
- Add half of the flour mixture to the wet ingredients and combine on low until incorporated.
- Add half the yogurt and mix on low until combined.
- Repeat this until all the flour and yogurt are combined in to the mixture.
- Portion the batter in to your muffin cups so the cups are full, but not overflowing.
- Set aside while you make the streusel topping.
- In a large bowl, combine all the streusel ingredients using your hands. Mix until it is a crumbly and chunky. You shouldn’t see any butter pieces.
- Sprinkle the chunks and crumbles of topping over each of the unbaked muffins.
- Bake the muffins for 20 minutes.
- They are ready when you can stick a toothpick in the center and it comes out clean.
- Let them cool for 20 minutes before eating.