Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.
Recipe information
Yield
MAKES 12 Servings
Ingredients
Topping
¼
¼
2
2
½
¾
Muffins
1¼
½
2
1
1
1
¼
¼
⅛
2
1
1
½
Preparation
Topping
Step 1
Pulse butter, brown sugar, all purpose flour, whole wheat flour, salt, and ¼ cup walnuts in a food processor until a clumpy mixture forms. Add remaining ½ cup walnuts and pulse just to combine. Transfer to a medium bowl; cover and chill until ready to use.
Muffins
Step 2
Preheat oven to 350°. Coat cups of a standard 12-cup muffin pan with nonstick spray or use paper liners. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.
Step 3
Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Divide batter among cups of prepared pan and top with streusel. Bake muffins until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25–30 minutes. Serve warm.
Step 4
DO AHEAD: Muffins can be baked 2 days ahead. Keep tightly wrapped at room temperature.