Foryoueats: Pumpkin Streusel Muffins Recipe

Ingredients

• For the Streusel:
• 1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant
• 1 ounce light brown sugar (2 tablespoons; 30g)
• 1/2 ounce all-purpose flour (2 tablespoons; 14g)
• 1/4 ounce ground cinnamon (1 tablespoon; 7g)
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
• 1 ounce unsalted butter (2 tablespoons; 30g)
• 1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)
• For the Muffins:
• 6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)
• 5 1/2 ounces all-purpose flour (1 cup; 155g)
• 5 1/4 ounces sugar (3/4 cup; 150g)
• 1 tablespoon ground cinnamon (1/4 ounce; 7g)
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground or grated nutmeg
• 6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F
• 8 ounces pumpkin purée, fresh or canned (1 cup; 225g)
• 4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)
• 2 large eggs, cold
• 1 tablespoon vanilla extract (1/2 ounce; 14g)