Spiced Pumpkin Streusel Muffins
User Reviews
4.7
30 reviews
Excellent
Spiced Pumpkin Streusel Muffins
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These bakery-style Spiced Pumpkin Streusel Muffins are soft and tender, and bursting with pure Fall flavor in every bite!
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Ingredients
Muffins
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 15 oz can pumpkin puree
- 2 large eggs room temperature works best
- 1/4 cup buttermilk room temperature works best
- 1 tsp vanilla extract
Cinnamon Streusel
- 3/4 cup all purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 6 Tbsp unsalted butter melted
Garnish
- powdered sugar for dusting
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Instructions
Prepare
- Preheat oven to 425°F, line 2 standard muffins pans with liners, or spray with nonstick cooking spray. Set aside.
Mix dry ingredients
- To a large mixing bowl, add the dry ingredients (flour, baking soda, ground cinnamon, pumpkin pie spice, salt, and ground nutmeg. Whisk to combine, then set aside.
Mix wet ingredients
- In another smaller mixing bowl, add the wet ingredients (vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, buttermilk, and vanilla. Whisk well to combine until smooth.
Combine
- Pour the wet ingredients into the mixing bowl with the dry ingredients, then stir everything together with a rubber spatula until just combined and no flour streaks remain.
Scoop batter
- Scoop or transfer batter to prepared muffin pans, filling each liner about 2/3 - 3/4 of the way full.
Make streusel
- To a small mixing bowl, add the streusel topping ingredients (except the melted butter). Use a fork to stir together, then continue using the fork to stir in the melted butter, until crumbs form.
- Spoon or sprinkle some of the streusel crumbs onto each muffin, very gently pressing them down so they stay put.
Bake
- Bake in 425°F preheated oven for 5 minutes, then keep the muffins in the oven and reduce the oven temperature to 350°F. Continue baking for another 15-17 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool
- Let muffins cool in the pan for about 5 minutes, then transfer to a wire cooling rack to continue cooling.
- Once muffins are at room temperature, dust with powdered sugar if desired.
Notes
- Sallys Baking Recipes
- This recipe makes approximately 12-15 muffins, which you're free to divide into as many servings as you'd like.
- Recipe heavily influenced by Sallys Baking Recipes, with some small changes that we prefer.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
170mg
(7%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
4596IU
(92%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 170mg | 7% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 4596IU | 92% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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