Description
These Pumpkin Streusel Muffins are perfectly spiced, incredibly moist, and topped with a delightful cinnamon-sugar streusel for an extra layer of texture and flavor. They are the perfect fall treat!
Ingredients
- For the Muffins:
2 cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup milk
1 teaspoon vanilla extract - For the Streusel Topping:
¾ cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ cup (½ stick) cold unsalted butter, cut into small pieces
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and wet ingredients: Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Make the streusel topping: In a separate medium bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble the muffins: Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel topping over each muffin.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, you can add a sprinkle of coarse sugar over the streusel before baking.
- Ensure you are using pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg