Ingredients:

  • 65g all-purpose flour
  • 65g brown sugar, packed
  • 45g unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • 20g rolled oats
  • 245g pumpkin puree
  • 60g plain Greek yogurt
  • 2 large eggs
  • 80ml maple syrup
  • 100g brown sugar
  • 60ml coconut oil
  • 1 tbsp vanilla extract
  • 220g all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp fine sea salt

Instructions:

  1. In a medium bowl, combine 65g flour, 65g brown sugar, 1 tsp cinnamon, and 20g rolled oats. Use a pastry cutter or two forks to cut the 45g cold butter into the mixture until it resembles coarse pebbles. Refrigerate until ready to use.
  2. In a separate large bowl, vigorously whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, 100g brown sugar, coconut oil, and vanilla extract until the mixture is smooth and emulsified.
  3. Sift 220g flour, baking soda, pumpkin pie spice, and sea salt directly into the wet ingredients. Use a silicone spatula to gently fold the mixture together, stopping immediately once no streaks of dry flour remain to avoid overmixing.
  4. Divide the batter evenly among a 12-cup lined muffin tin. Generously top each muffin with the chilled streusel mixture.
  5. Bake for 20 minutes at 190°C (375°F) or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.