Pumpkin Streusel Muffins Recipe

• 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)
• 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 68u0b0F
• 8 ounces pumpkin puree, 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)

1. Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.
2. Adjust oven rack to middle position and preheat to 350u0b0F (175u0b0C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin puree, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.
3. Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

rolled oats, light brown sugar, flour, ground cinnamon, salt, butter, pumpkin seeds, whole wheat flour, flour, sugar, ground cinnamon, ground ginger, baking powder, baking soda, salt, ground cloves, ground, butter, pumpkin puruee, yogurt, eggs, vanilla

Taken from www.seriouseats.com/recipes/2016/10/pumpkin-spice-streusel-muffins-recipe.html (may not work)