Pumpkin Muffins with Cinnamon Streusel Topping

Pumpkin Muffins with Cinnamon Streusel Topping

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
2sachse
Recipe by  2sachse

“Pumpkin muffins with a crunchy cinnamon crumb topping.”

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
  2. Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
  3. Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
  4. Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
  5. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

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Reviews (8)

Rate This Recipe
arich01
9

arich01

We really liked these muffins! Very moist! My struesel topping didnt get crunchy, it kind of melted on the tops.. it was really good though! I will be using this recipe during the holidays.

Sarah Jo
4

Sarah Jo

I only made one adjustment to the recipe--instead of water, I used buttermilk. I did not get 18 muffins out of this recipe, I actually got 12 that were a bit on the smaller side. Baked at 350*, mine were done at exactly 20 minutes. Ohmygoodness, are these GORGEOUS! They look like something you'd see on the cover of a cooking magazine. And they were absolutely delicious! This was perfect for me as someone who is cooking with on hand ingredients but wanted to bake something. Excellent muffin recipe!

BakerJim
2

BakerJim

Very simple and could be simpler. As a handcraft baker, we developed fail-safe shortcuts to speed up production. I put all the dry ingredients in and then mixed them with the whip to be sure the baking soda was well dispersed. Next, I put in the softened butter. In the morning, I added the two eggs, pumpkin and water while mixing with the batter attachment, not the whip. I made 12 large muffins and 12 mini muffins for the grand kids. One major difference that will definitely improve taste and how well they keep, I used pastry flour. We would never have used a standard patent flour in muffins. Standard patent is simply wrong and dries the product out. The old bakers would have knocked me in the head if I had made that mistake. I miss those guys. Anyway, this will result in moister muffins.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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