Description
Enjoy the warm flavors of fall with these Spiced Pumpkin Streusel Muffins. They’re moist, perfectly spiced, and topped with a delightful crumbly streusel for that extra texture and sweetness you crave.
Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1/2 cup buttermilk
- For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for the muffins. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the streusel topping: In a separate bowl, combine the flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Generously sprinkle the streusel topping over the batter in each muffin cup.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For best results, use room temperature eggs and buttermilk.
- You can add 1/2 cup of chopped pecans or walnuts to the streusel for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 350-400
- Sugar: Approximately 30-35g
- Sodium: Approximately 200-250mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 70-80mg