Pumpkin Muffins with Streusel Topping

Course Breakfast, Dessert, Snack

Cuisine American

Keyword pumpkin-muffins, pumpkin-muffins-recipe, streusel-topped-pumpkin-muffins

Prep Time 10

Cook Time 25

Cooling time 1

Total Time 1 35

Servings servings

Calories 221kcal

Ingredients

2 cups all purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup salted butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp pure vanilla extract
2 large eggs
1 cup canned pumpkin
1/3 cup buttermilk
Streusel:
1/4 cup all purpose flour
1 Tbsp granulated sugar
1 Tbsp light brown sugar
1/4 tsp pumpkin pie spice or ground cinnamon
1 1/2 Tbsp cold butter, cubed
Vanilla Glaze: (optional)
1/2 cup powdered sugar
2 Tbsp heavy cream or half and half additional as needed to thin
1/2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Line 16 cups of two standard size muffin pans with cupcake liners or spray with baking spray. Set aside.
Muffins: In a small mixing bowl use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, use an electric mixer to cream together butter with granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until creamy.
Add the eggs one at a time beating well after each addition. Add pumpkin, beat until combined.
Lower the speed of the mixer adding the dry ingredients alternately with the buttermilk beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
Use a standard size ice cream scoop, a measuring cup or tablespoons to divide the batter evenly in the muffin cups.
Streusel: Meanwhile, in a small bowl mix together flour, granulated sugar, brown sugar and pumpkin pie spice. Cut or rub the cold butter into the flour. Sprinkle over muffin tops.
Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 2-3 days or chilled for up to 5 days.
Optional Glaze: Mix together powdered sugar, cream and vanilla extract until smooth. Drizzle over cooled muffins.

Notes

Substitution for Pumpkin Pie Spice: 2 teaspoons ground cinnamon, 1/2 teaspoon allspice or ground cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg.

Nutrition