<![CDATA[Pages in my passport - Triple Pumpkin Crumb Muffins]]>

Ingredients

Makes 10 muffins

STREUSEL

⅔ cup (100 g) coarsely chopped pumpkin seeds
½ cup (63 g) all-purpose flour
¼ cup (50 g packed) light brown sugar
1 tsp pumpkin pie spice
½ tsp Diamond Crystal or ¼ tsp. Morton kosher salt
4 Tbsp chilled unsalted butter, cut into ½" pieces

MUFFINS AND ASSEMBLY
2 large eggs
1 ½ cups (300 g packed) light brown sugar
1 cup (230 g) unsweetened pumpkin purée
¼ cup extra-virgin olive oil
¼ cup whole milk
1 Tbsp. pumpkin pie spice (or make you own)
1 Tbsp vanilla bean paste or extract
2 tsp Diamond Crystal or 1¼ tsp. Morton kosher salt
4 Tbsp unsalted butter, melted; plus more room temperature for serving (optional)
1½ tsp baking powder
2 cups (250 g) all-purpose flour
Nonstick vegetable oil spray

SPECIAL EQUIPMENT
10 paper muffin liners. Preferably tall muffin liners to help the crumble from falling off.
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Preparation

STREUSEL

Place a rack in middle of oven and preheat to 375°

Line cups of a standard 12-cup muffin pan with paper liners (you'll most likely get 10 muffins).

Whisk ⅔ cup (100 g) coarsely chopped pumpkin seeds, ½ cup (63 g) all-purpose flour, ¼ cup (50g packed) light brown sugar, 1 tsp pumpkin pie spice, and ½ tsp Diamond Crystal or ¼ tsp Morton kosher salt in a small bowl to combine. Add 4 Tbsp chilled unsalted butter, cut into ½" pieces, and, using your fingers, rub butter into dry ingredients until pea-size lumps form. Cover streusel and chill until ready to use.

MUFFINS AND ASSEMBLY

Whisk 2 large eggs, Then add in 1½ cups (300 g packed) light brown sugar, 1 cup (230 g) unsweetened pumpkin purée, ¼ cup extra-virgin olive oil, ¼ cup whole milk, 1 Tbsp pumpkin pie spice, 1 Tbsp vanilla bean paste or extract, 2 tsp Diamond Crystal or 1¼ tsp. Morton kosher salt, and 4 Tbsp melted unsalted butter in a large bowl and whisk until smooth, about 1 minute.
Add 1½ tsp baking powder and whisk vigorously until incorporated.
Add 2 cups (250 g) all-purpose flour and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).
Use a ⅓-cup measuring cup and scoop batter evenly among cups of prepared pan (they will be full). Top batter with streusel (use all of it), then gently press onto surface to adhere.
Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool slightly before serving with room temperature butter if desired.
Do Ahead: Muffins can be baked 1 day ahead. Let cool completely. Store loosely covered at room temperature.