Ingredients
Scale
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup pure maple syrup or honey
- 1 large egg, room temperature
- 1/3 cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- ½ cup fresh or frozen blueberries
- ½ cup dark chocolate chips
- ¼ cup rolled oats
- 2 tablespoons flour
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon cold butter, cubed
- ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting those tall, bakery-style muffin tops. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Prepare your streusel topping by mixing the oats, flour, sugar, cinnamon, and cold butter in a small bowl using a fork until it resembles coarse crumbs. Set this aside in the refrigerator to stay cold.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate medium bowl, combine the pumpkin puree, maple syrup, egg, melted oil, and vanilla extract. Whisk the wet ingredients until the mixture is completely smooth and the egg is fully incorporated.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to gently fold the ingredients together. Stop mixing as soon as you no longer see streaks of dry flour. Overmixing leads to tough, rubbery muffins, so keep your touch light. Gently fold in the blueberries and the dark chocolate chips until they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup almost to the very top. This ensures they rise high above the rim. Sprinkle a generous amount of the prepared streusel crumb topping over each muffin. Gently press the crumbs into the batter so they stick during the baking process.
- Place the tin in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 15 to 18 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 40 minutes