0 from 30 votes
Spiced Pumpkin Streusel Muffins
These bakery-style Spiced Pumpkin Streusel Muffins are soft and tender, and bursting with pure Fall flavor in every bite!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 15 servings
Calories: 220 kcal
Course:
Breakfast , Brunch
Cuisine:
American
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
Instructions
Prepare
- Preheat oven to 425°F, line 2 standard muffins pans with liners, or spray with nonstick cooking spray. Set aside.
Cup of Yum
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
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
% 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.