Despite the first hints of spring in some parts of the country, I'm still in love with the autumnal flavor of pumpkin: slightly sweet, smooth and creamy, but with an unbeatable depth. Plus, canned pumpkin is a nutritious, shelf-stable food available year-round. This modified coffee cake recipe — made using white whole-wheat flour and less oil and sugar — makes a delicious treat for breakfast, brunch or dessert.
- 2 cups all-purpose flour, divided
- 1 cup white whole-wheat flour
- 1 cup sugar
- ½ teaspoon plus a pinch salt, divided
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅓ cup canola oil
- 2 eggs, beaten
- 1 cup buttermilk
- 1 cup pumpkin puree
- ¼ cup brown sugar
- 4 tablespoons unsalted butter
- Preheat oven to 350°F. Oil an 18-cup muffin pan.
- In a large bowl, use a whisk to combine 1½ cups all-purpose flour, white whole-wheat flour, sugar, ½ teaspoon salt, baking powder, baking soda, cinnamon, nutmeg and ginger.
- In a medium bowl, use a fork to combine oil, eggs, buttermilk and pumpkin puree.
- Add wet ingredients to dry ingredients and use a spatula to combine until moistened, without over-mixing batter.
- Create crumble topping. Use a whisk to combine remaining ½ cup all-purpose flour, brown sugar and pinch of salt. Then, using your hands (or a pastry blender or fork), cut butter into the bowl to form coarse crumbs.
- Pour batter into muffin pans, about halfway full. Sprinkle with crumble topping until muffin cup is about three-quarters full.
- Bake 20 to 25 minutes or until inserted toothpick comes out clean. Remove and let cool before serving. Makes 18 muffins.