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A hand grabbing a pumpkin streusel muffin from a basket.

Pumpkin Streusel Muffins

Course Breakfast, Snack
Cuisine American
The sweet and soft pumpkin muffin batter is baked with a lovely streusel topping that just melts in your mouth.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 jumbo muffins

Ingredients

Muffins

  • 1 cup canned pumpkin not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup light brown sugar measure packed
  • 1/2 cup granulated sugar
  • 1 tablespoon honey
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon groundn cardamon
  • 1/4 teaspoon ground cloves

Streusel Topping

  • 4 tablespoons unsalted butter cold, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons honey
  • 1/2 teaspoon Kosher salt
  • powdered sugar for garnish

Instructions

  • Preheat oven to 375℉. Line a jumbo muffin tin with paper liners, or spray pans with baking spray.
  • In a large mixing bowl, add oil, sugars, honey, eggs, pumpkin, vanilla, and butter flavoring. Stir well by hand to combine. Set aside.
  • In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, cardamom, and cloves.
  • Add flour mixture to the wet ingredients, just until there are no streaks of the dry ingredients. Set aside so the muffin batter can hydrate for a few minutes while you make the streusel.
  • In a medium size bowl, mix together the butter, granulated sugar, flour, cinnamon, pumpkin pie spice, honey, and salt. You may use a large fork or pastry blender until the mixture is evenly mixed. Set aside
  • Fill muffin cups about ⅔ full, dividing evenly into the wells.
  • Top the batter with streusel mixture, dividing evenly among the muffins. Each muffin should be topped with about 2 Tablespoons of streusel.
  • Bake for 28-30 minutes, until a toothpick inserted in the center comes out with moist crumbs clinging to it. If the toothpick comes out with batter sticking to it, they may need another minute or two.
  • Cool cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling. When completely cool, sift powdered sugar over the top to serve.

Notes

Storage: These are wonderful eaten the first day because of the crunchy top and moist interior, but will keep in a covered container lined with a paper towel for 3 or 4 days.
Freezing: They may be frozen in an airtight container or individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. The topping will not be as crunchy, but it will still be delicious.

Nutrition

Calories: 656kcal | Carbohydrates: 97g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 514mg | Potassium: 265mg | Fiber: 3g | Sugar: 61g | Vitamin A: 6684IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg
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