Pumpkin Green Tea Muffins with Pecan Streusel Topping
These moist whole wheat muffins combine earthy pumpkin puree with the unique flavor of apple cinnamon green tea for a sophisticated autumn treat. The tender crumb gets richness from maple syrup and neutral oil, while chopped pecans add texture throughout. Topped with a crunchy streusel made with more pecans, oats, and green tea, these muffins offer complex flavors perfect for breakfast or afternoon tea. The addition of shredded coconut provides subtle tropical notes that complement the warming spices.
Ingredients
- 1 cup pumpkin puree, not pumpkin pie filling
- 3 eggs
- ½ cup maple syrup
- ⅓ cup buttermilk, for parve alternative, mix non-dairy milk with a squeeze of lemon juice, stir and let it sit for 5 minutes
- ⅓ cup neutral oil
- 1 teaspoon Gefen Vanilla
- 1 cup Shibolim Whole Wheat Flour
- 1 ¼ cups oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 2 Wissotzky Apple Cinnamon Green Tea bags
- 2 tablespoons shredded unsweetened coconut(optional)
- ⅝ cup chopped pecans
- 3 tablespoons chopped pecans, for streusel
- ¼ cup oats, for streusel
- 3 tablespoons Shibolim Whole Wheat Flour, for streusel
- 1 Wissotzky Apple Cinnamon Green Tea bag, for streusel
- 1 tablespoon oil, for streusel
- 2 tablespoons maple syrup, for streusel
Instructions
- 1
Preheat oven to 425 degrees Fahrenheit
- 2
Whisk together pumpkin, eggs, maple syrup, milk, oil, and vanilla in a large bowl
- 3
Combine flour, oats, baking powder, baking soda, salt, cinnamon, tea, and coconut in a separate bowl
- 4
Slowly mix dry ingredients into wet until just combined
- 5
Fold in pecans
- 6
Divide mixture evenly amongst 12 lined muffin cups
- 7
Combine all streusel ingredients
- 8
Top each muffin with about half a tablespoon of streusel mixture
- 9
Bake for eight minutes
- 10
Reduce temperature to 350 degrees Fahrenheit and bake for an additional 10 minutes
Tips
Line muffin cups with parchment liners for easy removal and attractive presentation
Let the buttermilk substitute sit for the full 5 minutes to properly curdle and develop the right acidity
Mix wet and dry ingredients just until combined to avoid tough, dense muffins
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or warmed briefly in microwave
Common Mistakes
Avoid overmixing batter to prevent dense muffins
Do not skip the temperature reduction to prevent overbrowning
Let buttermilk substitute sit fully to develop proper acidity
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without the green tea
Yes, simply omit the tea bag contents for plain pumpkin muffins with the same delicious flavor profile minus the tea notes.
What if I don't have whole wheat flour
All-purpose flour works perfectly as a substitute in the same amount, though the muffins will be slightly lighter in texture and flavor.
How long do these muffins keep
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality and freshness.