Pumpkin Streusel Muffins
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Pumpkin Streusel Muffins
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The sweet and soft pumpkin muffin batter is baked with a lovely streusel topping that just melts in your mouth.
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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
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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 Information
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Calories
656kcal
(33%)
Carbohydrates
97g
(32%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
11g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
82mg
(27%)
Sodium
514mg
(21%)
Potassium
265mg
(8%)
Fiber
3g
(12%)
Sugar
61g
(122%)
Vitamin A
6684IU
(134%)
Vitamin C
2mg
(2%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6jumbo muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 97g | 32% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 514mg | 21% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 61g | 122% |
| Vitamin A | 6684IU | 134% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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