Description
Enjoy the comforting flavors of fall with these Spiced Pumpkin Streusel Muffins. A tender pumpkin muffin base topped with a sweet, crunchy streusel makes for a perfect autumn treat.
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 ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 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 cup (1/2 stick) cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°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, ginger, nutmeg, and cloves for the muffins.
- 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.
- In a separate small bowl, whisk together the pumpkin puree and buttermilk.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Pour in the pumpkin and buttermilk mixture and mix again until just combined.
- Add the remaining dry ingredients and mix until no streaks of flour remain. Do not overmix.
- Scoop the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- To make the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping generously over the batter in each muffin cup.
- Bake for 18-22 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
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- Ensure your buttermilk is at room temperature for easier incorporation.
- The streusel topping can be made ahead of time and stored in the refrigerator.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 350-400 kcal
- Sugar: Approx. 30-35g
- Sodium: Approx. 200-250mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 2-3g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 60-70mg