Pumpkin Skull Streusel Muffins (Halloween)

Sink your sweet tooth into these hauntingly delicious pumpkin skull streusel muffins! Perfect for Halloween gatherings and fall baking. Are you ready to conjure up some spooky goodness?!!

Prep Time 20

Bake Time 15

REFRIGERATE 20

Total Time 55

Equipment

Pastry Bag and 4 Tips

Ingredients

CHOCOLATE BATTER

▢ 2.11 oz (60 g) all-purpose flour
▢ 0.70 oz (20 g) black cocoa powder
▢ 1/2 tsp (2 g) baking powder
▢ 1/16 tsp (0.38 g) sea salt
▢ 1.41 oz (40 g) sugar
▢ 1 egg
▢ 3.17 oz (90 g) Greek yogurt
▢ 2.12 oz (60 g) avocado oil
▢ 1/2 tsp (2.5 g) vanilla bean paste

SKULL STREUSEL

▢ 4 oz (115 g) butter (Softened | At Room Temperature)
▢ 0.89 oz (25 g) sugar
▢ 0.71 oz (20 g) powdered sugar
▢ 1/2 tsp (2 g) vanilla extract
▢ 1/2 tsp (2 g) almond extract
▢ 4.95 oz (140 g) all-purpose flour
▢ 1/8 tsp (0.75 g) sea salt

Instructions

Place your Muffin Tray on the top of your medium perforated baking sheet. Set aside.

PUMPKIN BATTER PREPARATION

In a mixing bowl, whisk together all the dry ingredients (All-purpose flour, baking powder, sea salt, pumpkin spice, sugar and light brown sugar). Make a well, add the egg, Greek yogurt, pumpkin purée, avocado oil and vanilla bean paste. Mix until combined. Transfer directly to your Muffin Tray.

CHOCOLATE BATTER PREPARATION

In another mixing bowl, whisk together all the dry ingredients (Cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well, add the egg, Greek yogurt, avocado oil and vanilla bean paste. Mix until combined. Set aside in a piping bag and pipe into the batter at the center.
Refrigerate for 20 minutes. NOTE: This will allow your muffin to have a nice top when baked.

SKULL STREUSEL PREPARATION

In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar and powdered sugar for 2 minutes on medium high speed. Add the vanilla extract and almond extract. Mix until combined for about 10 seconds.
In a separate mixing bowl, whisk together the all-purpose flour and sea salt. Fold it to your preparation. NOTE:The mixture should be a little crumbly. It is ready when you squeeze the mixture between your fingers and it holds together. IMPORTANT: Do not over mix.

ASSEMBLY

You can now use a previously floured skull mold by pressing a marble size of dough into the center. Continue to make the skull streusel until you have 45 mini skulls (keep the additional dough for toppings). Set aside.

BAKE!

Preheat oven at 350F/180C.
Take your Chocolate/Pumpkin muffins out of the refrigerator. Arrange the streusel skulls around together with the additional crumble topping.
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 13 minutes) It is ready when the toothpick inserted comes out almost clean.
Once your Pumpkin Skull Streusel Muffins are out of the oven, let them cool down for about 10 minutes before unmolding. Enjoy & "BONE" Appétit!

Nutrition

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