Pumpkin Streusel Muffins
User Reviews
5
Pumpkin Streusel Muffins
Description
This recipe blends wet ingredients including vegetable oil, granulated and brown sugar, eggs, canned pumpkin, buttermilk, and molasses with dry ingredients of flour, baking soda, baking powder, a blend of warm spices, and salt. The combination yields a tender, flavorful batter that highlights the pumpkin’s natural moisture and the molasses’ depth.
The streusel topping incorporates flour, brown sugar, rolled oats, chopped pecans, and room-temperature butter cut together until crumbly. Muffins are filled nearly full with the batter, and streusel is sprinkled generously on top before baking to form a crisp, nutty crust contrasting the softer interior.
Baked at 375°F for about 20 minutes until a toothpick comes out clean, the muffins should cool briefly before removing from the pan. Their balanced spice and texture make them enjoyable warm or at room temperature.
This recipe has been refined over years and refreshed with new photos, demonstrating its reliability as a favorite pumpkin muffin option.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large egg
- 2/3 cup pumpkin canned
- 1/2 cup buttermilk
- 2 tablespoons molasses
dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 teaspoon salt
for the streusel
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tbsp rolled oats
- 1/2 cup pecans chopped
- 2 tablespoons butter at room temperature
Instructions
- Set the oven to 375F
- In a large bowl whisk the oil and sugars, and then beat in the eggs, pumpkin, buttermilk and molasses.
- In another bowl, mix the dry ingredients together.
- Make the streusel topping in a third bowl, using your hands to cut in the butter until the whole thing is thoroughly combined and crumbly.
- When you’re ready to bake, mix the dry ingredients into the wet, stirring just enough to combine. Fill 12 muffin cups nicely full, and sprinkle the streusel topping liberally over the muffins.
- Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
- Let them cool for a few minutes in the pan before taking them out.
Notes
- This muffin recipe has been tested since 2011 and continues to be a reliable choice for moist, spiced pumpkin muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 222mg | 9% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 2379IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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