- 1 (15 oz) can pure pumpkin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 2/3 cups light brown sugar
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1 cup white whole wheat flour (or whole wheat flour I used whole wheat pastry flour)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp cornstarch
- Preheat oven to 400 degrees. Spray a 12-cup muffin tray with cooking spray.
- In a saucepan, heat the pumpkin and spices over medium heat for about 3 to 4 minutes or until muffin is fragrant. Stirring occasionally. Transfer to a bowl and add brown sugar, oil, and applesauce, whisking to combine. Add the eggs and mix until combine.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cornstarch. Whisk in the pumpkin mixture, just until combined and no longer lumpy.
- For streusel: Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in melted butter until the moisture forms large crumbs; stir in pecans.
- Preparing muffins: Evenly place 1/2 tablespoon of muffin batter in the bottoms of the muffin tin, to just cover the bottoms. Add a layer of streusel topping on top of the batter making sure to save enough for topping the muffins. Evenly top the steusel layer with the remaining muffin mixture. After filling all muffin cups with the batter top the muffins with the remaining streusel topping.
- Bake muffins 15 to 18 minutes, until golden and an toothpick inserted into center comes out clean. Let the muffins cool in pan for 5 minutes. then carefully remove from pan and allow them to continue cooling on a wire rack. Store in an airtight container for 2 to 3 days. (I think they are best warm or eaten the same day)
- Category: Breakfast
- Method: Baked
- Cuisine: American