Pumpkin Streusel Muffin (with Crumb Topping!)
User Reviews
5
Pumpkin Streusel Muffin (with Crumb Topping!)
Description
The muffin batter is made by creaming together brown sugar, butter, eggs, and vanilla before adding pumpkin puree for moisture and flavor. A mix of pumpkin pie spice, all-purpose flour, baking powder, baking soda, and salt is whisked separately and then gently folded into the wet ingredients to avoid toughening the texture. The batter is portioned into muffin liners or greased tins.
The crumb topping consists of butter, brown sugar, granulated sugar, cinnamon, flour, and salt, combined to form a granulated mixture that is sprinkled over the batter before baking at 375°F. The streusel adds a sweet and slightly crunchy contrast to the soft muffins.
These muffins emphasize using pumpkin puree (not pie filling) and offer tips for preventing sticking with liners or sprays. The spice blend choice significantly affects the flavor profile. The recipe suggests not overmixing the batter to maintain tenderness.
Ingredients
Muffins
- 1 cup brown sugar
- 2½ tablespoons butter unsalted
- 2 egg
- 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
- Use pumpkin puree rather than pumpkin pie filling to avoid added sugars and achieve correct texture.
- Homemade or store-bought pumpkin pie spice may be used depending on preference.
- Prevent sticking by using muffin liners, non-stick tins, or spraying with baking spray containing flour and shortening.
- Mix the batter only until combined to keep muffins tender and avoid toughness from overmixing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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