Pumpkin Streusel Muffin
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
60
Spice
58
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 cup
All-Purpose Flour1 cup
Pepita (toasted)6 tbsps
Unsalted Butter (melted)3 tsp
Salt (fine)1 cup
Whole Wheat Flour2 tsps
Baking Powder1 tsp
Ground Ginger (dry)1 tsp
Ground Allspice1 tsp
Baking Soda3 cup
Pumpkin Puree1 cup
Buttermilk2 large
EggDirections:
1
For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt
2
Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes
3
For the muffins: Preheat the oven to 350 degrees F
4
Lightly grease the top of the muffin tray to keep the muffins from sticking
5
Line a 12-cup muffin tin with your favorite liners
6
Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl
7
Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl
8
Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed)
9
Fill each muffin liner 3/4 of the way full
10
Evenly divide the streusel among the muffins, mounding in the center
11
Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes
12
Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack