Streusel Pumpkin Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
These pumpkin streusel muffins are a great accompaniment to any meal—or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. —Connie Pietila, Atlantic Mine, Michigan
Ingredients
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1/4 cup butter, softened
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1/2 cup sugar
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1/4 cup packed brown sugar
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2/3 cup canned pumpkin
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1/2 cup buttermilk
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2 large eggs, room temperature, lightly beaten
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2 tablespoons molasses
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1 teaspoon grated orange zest
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 to 1 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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STREUSEL TOPPING:
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1/3 cup all-purpose flour
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3 tablespoons brown sugar
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2 tablespoons cold butter
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
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2.
For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
1 muffin: 233 calories, 7g fat (4g saturated fat), 47mg cholesterol, 256mg sodium, 39g carbohydrate (20g sugars, 1g fiber), 4g protein.
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