Easy Pumpkin Muffins with Streusel Topping
These Easy Pumpkin Muffins are packed full of pumpkin purée and warm and sweet spices. The sweet and crunchy pumpkin-spiced streusel topping makes this delicious breakfast treat taste and feel more like a decadent dessert.
Servings: 12
Ingredients
Streusel
- ¼ cup light brown sugar packed, 50 g
- ¼ cup all-purpose flour 32 g
- ½ teaspoon pumpkin pie spice
- A pinch of kosher salt
- 1 ounce unsalted butter cold and cubed, 28 g
Muffins
- 1 cup pumpkin puree 234 g
- 1 large egg room temperature
- ½ cup milk whole milk or 2%, room temperature, 114 g
- ½ cup unsalted butter melted and cooled, 112 g
- 1 teaspoon pure vanilla extract
- ⅔ cup light brown sugar packed, 140 g
- 1 ¾ cup all-purpose flour 228 g
- ½ teaspoon baking soda
- 1 ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
Instructions
- Make the streusel: combine ¼ cup of brown sugar, ¼ cup of flour, a pinch of kosher salt, and ½ teaspoon of pumpkin pie spice in a small bowl, mix thoroughly with a whisk. Add cold butter and use a pastry blender or a fork to cut butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
- Make the muffins: preheat the oven to 350 degrees Fahrenheit and line a regular size muffin pan with cupcake liner. Set aside.
- Add 1 cup of pumpkin puree, 1 whole egg, ½ cup of whole milk, ½ cup of melted unsalted butter, 1 teaspoon of pure vanilla extract to a large bowl and beat with a whisk until smooth. Add ⅔ cup of brown sugar and beat again until smooth.
- In a medium bowl, sift together 1 ¾ cups of flour, ½ teaspoon of baking soda, 1 ¾ teaspoons of baking powder, and 2 teaspoons of pumpkin pie spice. Then stir in ½ teaspoon of kosher salt. Pour the flour mixture into the liquid mixture and fold with a spatula until just combined.
- Divide batter equally into the previously prepared muffin pan. Sprinkle 1 tablespoon of streusel over each cup.
- Bake for 20 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack for 5-10 minutes. Flip muffins over to get them out of the muffin pan and onto a clean dish towel. Let them cool on their sides on the towel.
Notes
- Pumpkin pie spice substitute: 1 ½ teaspoon of cinnamon, plus ½ teaspoon of ginger, ¼ teaspoon of allspice, and ¼ teaspoon of cardamom.
- If you don't have regular milk, any of these will work: buttermilk, nut milk, yogurt or sour cream.
Nutrition
Serving: 86g | Calories: 246kcal
