Pumpkin Streusel Muffins
The sweet and soft pumpkin muffin batter is baked with a lovely streusel topping that just melts in your mouth.
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: 656kcalCarbohydrates: 97gProtein: 7gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 82mgSodium: 514mgPotassium: 265mgFiber: 3gSugar: 61gVitamin A: 6684IUVitamin C: 2mgCalcium: 91mgIron: 3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.