Pumpkin Streusel Muffin (with Crumb Topping!)
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5.0
108 reviews
Excellent
Pumpkin Streusel Muffin (with Crumb Topping!)
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Pumpkin streusel muffins are the perfect fall breakfast! They're fluffy, moist, and loaded with pumpkin flavor. Plus, the streusel topping adds a delicious crunch. These muffins are sure to become a new favorite!
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Ingredients
Muffins
- 1 cup brown sugar
- 2½ tablespoons unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree
- 2½ tablespoons pumpkin pie spice
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Crumb Topping
- ⅔ cup butter
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1⅓ cup all purpose flour
- ½ teaspoon salt
Instructions
Prepare Muffin Batter
- Use the bowl of a stand mixer or a large mixing bowl to cream the brown sugar, softened or melted butter, eggs, and vanilla together. Mix at low speed until they are fully integrated and liquid.
- Add pumpkin puree to the mixer and beat for about 2 minutes (or whisk strongly).
- In another large bowl whisk the pumpkin pie spice, flour, baking powder, baking soda, and salt until together they are fully combined. Add the dry mixture to the pumpkin puree mixture and slowly integrate with a spatula until they are fully combined. Make sure not to mix or beat so gluten doesn't activate.
- Now, preheat the oven to 375°F and line a muffin baking tin with baking liners. Fill the baking liners just under the top, leaving a little space, with the muffin mixture.
Make Crumb / Streusel Topping
- In the bowl of a stand mixer combine butter, brown sugar, granulated sugar, and cinnamon. Mix until smooth. Then add the flour and mix at medium speed until a granulated texture forms.
- Top the muffins with 1 tablespoon of crumble each. Then, press the crumb topping down with a tablespoon so that it stays in place and secure.
Bake and Enjoy!
- Bake for about 20 minutes. Let them cool for about 10 minutes, then remove them from the baking tin. Serve and enjoy!
Notes
- Pumpkin Pie Spice: I love making pumpkin pie spice at home! If not, you can use storebought pumpkin pie spice from the baking aisle of any grocery store.
- Pumpkin Puree, not Pumpkin Pie Filling: It's important to use pumpkin puree, and not pie filling (which has additional sugars!) I find that Libby’s brand is the most consistent. You can also use fresh pumpkin to make puree (not the Jack-o-Lantern types, but rather the smaller, "sugar" or "pie pumpkins"
- Prevent muffins from sticking to the tin! Use muffin papers, non-stick muffin trays, or spray the pan with some baking spray. Baking spray contains flour and shortening which keeps baked goods from sticking.
- Skip the crumb topping for a more “basic” pumpkin muffin. They're not super sweet, so it's quite good.
- Don’t overmix the batter, since this can activate gluten and make the muffins quite tough. Mix until the dry ingredients and wet ingredients are just combined.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
82g
(27%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
807mg
(34%)
Potassium
232mg
(7%)
Fiber
3g
(12%)
Sugar
43g
(86%)
Vitamin A
8951IU
(179%)
Vitamin C
3mg
(3%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 807mg | 34% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 8951IU | 179% |
| Vitamin C | 3mg | 3% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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