Whole Wheat Pumpkin Ginger Muffins with Streusel Topping

Thank you for all of your kind words on our recent engagement! Each and every one made me smile.

This whole week I've been living in the clouds, soaking in all of the sweet responses of friends and family, beginning the wedding planning process and every once and a while, gazing at my ring and getting used to its new home on my left hand.

This morning I was in the mood for something pumpkin-y. A muffin with a hot cup of coffee seemed just the thing. Mini bundt pear spice cakes with walnut praline topping or homemade cinnamon buns also would have done the trick, but I settled on pumpkin muffins instead.

Unfortunately I didn't have a can of pureed pumpkin, so had to make my own. I had some sugar pumpkins bought from the farmers market two week ago, so I cleaned, peeled, cut into chunks and microwaved for 8 minutes. After a quick turn in the food processor, I had 3 cups of pureed pumpkin for less than it would have cost me to buy a can.

Whole Wheat Pumpkin Ginger Muffins with Streusel Topping
makes 2 dozen muffins
(adapted from Sweet Potato Muffins with Candied Ginger in Madison's Vegetarian Cooking for Everyone)

1/2 cup oil
1/3 cup molasses
1/3 cup honey
1 cup brown sugar
2 cups pureed pumpkin
4 eggs
1 cup buttermilk
1 3/4 cup whole wheat flour
1 3/4 cup white whole wheat flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/3 cup chopped candied ginger
1/2 cup toasted chopped walnuts
cooking spray

Streusel topping:
1/3 cup brown sugar
1/4 cup rolled oats
1/4 cup whole wheat flour
1/4 tsp nutmeg
2 Tbsp cold butter

Preheat oven to 375 degrees. Spray muffin tins. Mix wet ingredients in first bowl. Mix dry ingredients and ginger and nuts in a second bowl. Combine two until well mixed. Spoon into muffin tins. For streusel topping, mix ingredients, cutting in butter with fingers. Sprinkle streusel on top of muffin batter. Bake for 20 minutes.

These would make a perfect Thanksgiving morning treat. Served best with cinnamon or pumpkin spice coffee!

Question of the Day: How are you celebrating Thanksgiving this year?