Pumpkin Streusel Muffins

Name: Pumpkin Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1/4 cup butter (softened); 1/2 cup sugar; 1/4 cup packed brown sugar; 2/3 cup canned pumpkin; 1/2 cup buttermilk; 2 eggs; 2 tablespoons molasses; 1 1/2 cups all-purpose flour; 1/2 cup oat flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 tsp cinnamon; 1/4 tsp ginger; 1/8 tsp cloves; 1/8 tsp nutmeg; pinch of allspice; 1/4 teaspoon salt; 1/4 cup all-purpose flour; 3 tablespoons brown sugar; 2 tbsp rolled oats; 1/2 cup chopped pecans; 2 tablespoons cold butter

Posted on September 28, 2011

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These Pumpkin Streusel Muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch and they’re just right on a fall morning.

These muffins are just fantastic. They’re moist and they rise well, just like something you’d get at a fabulous B&B, you know, where they leave a little tea towel lined basket of muffins and a big pot of hot coffee outside your door. If you’re looking for something to make for weekend guests, these are a great choice.

TIP: You can mix up the batter for these pumpkin streusel muffins the night before and bake them up in the morning if you like.

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5 from 1 vote

Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch and they're just right on a fall morning.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield

Equipment

muffin pan

Ingredients

1/4 cup butter softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
2 tablespoons molasses
1 1/2 cups all-purpose flour
1/2 cup oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
pinch of allspice
1/4 teaspoon salt

for the streusel

1/4 cup all-purpose flour
3 tablespoons brown sugar
2 tbsp rolled oats
1/2 cup chopped pecans
2 tablespoons cold butter

Instructions

Set the oven to 375F
Cream the sugar and the butter, 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 the muffin cups fairly 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.

Don’t forget to pin these Pumpkin Streusel Muffins!

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Sue

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Pumpkin Streusel Muffins