These pumpkin muffins are moist and fluffy on the inside, full of spicy flavor, and topped with a nutty, crunchy streusel. But are they muffins or cupcakes?
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Well, I thought I was making cupcakes, but as you can see in the picture above it seems I couldn’t make up my mind. Then after my family taste tested these little gems my daughter said I should call them muffins. So, what’s the diff?
There are differences and here are some of them:
- Cupcake batters are beaten while the ingredients for muffins are simply stirred.
- Muffins may be savory, and cupcakes are always sweet.
- Cupcakes are frosted, muffins are not.
- Muffins can be filled with fruit or nuts or other tasty things, not so in the classic cupcake.
- Cupcakes are little cakes while muffins are little quickbreads.
- Muffins are usually the healthier choice.
Do you get the idea? Yeah, it’s not hard. And these Pumpkin Muffins With Streusel aren’t either.
One easy thing about these pumpkin muffins is no mixer is needed. Since muffins call for only a little stirring all you need is a spoon and a good wrist move. First, you make a well in the middle of the dry ingredients then pour in the wet and stir just until the batter is mixed together. Too much mixing causes an increase in gluten and you don’t want that in your muffin. In bread, yes. In muffins, no!
According to the Internet Muffin C
It’s a simple brown sugar, butter, flour, and pecan mixture you can mash together with your fingers then top each muffin before baking.
Somehow muffins seem to have an advantage over cupcakes. It is said that a muffin can be eaten any time of day while cupcakes only as a dessert or sweet treat. I’m glad these cupcakes ended up being muffins so they aren’t left out morning, noon, or night.Print
These pumpkin muffins are moist and fluffy on the inside, full of spicy flavor, and topped with a nutty, crunchy streusel.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground nutmeg
1 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
2 large eggs
1 15-ounce can pumpkin
3/4 cup butter, melted
1/8 teaspoon orange zest
1/2 cup butter, softened
1 cup dark brown sugar, packed
1 cup all-purpose flour
1 cup pecans, chopped
Preheat oven to 350 degrees.
Spray non-stick baking spray onto two regular-size 12 count muffin pans or line with cupcake liners.
In a large mixing bowl, stir together dry ingredients of flour, baking powder, baking soda, salt, spices, and sugar.
In a medium bowl stir together wet ingredients of eggs, pumpkin, butter, and orange zest.
Make a well in the middle of the dry ingredients and pour wet ingredients into it.
Stir just until batter ingredients are mixed in together.
Do not over stir.
Fill 24 muffin holes with equal amounts of batter.
Mix together streusel ingredients.
Top each muffin with equal amounts of streusel pressing down ever so slightly into the muffin.
Bake for 25-35 minutes or just until a toothpick comes out clean.
Spray around the top edges of the muffin pans so those overflowing muffins won’t stick.
Mashing the streusel ingredients with your hands to mix is best.
Do not overbake muffins.
The orange zest adds a bit of flavor that pairs well with the pumpkin.
- Category: Sweets
- Method: Baking
- Cuisine: American
Keywords: pumpkin muffins
I hope you enjoyed learning something helpful about baking cupcakes and muffins and that you give these Pumpkin Muffins With Streusel a try. They are so delicious with a cup of tea or coffee or glass of milk, morning, noon, night, midnight… You get the idea!
Here are a few more pumpkin recipes from this blog, Pumpkin Bars, Pumpkin Cheesecake With Pecan Streusel, and Bread Pudding With Pumpkin Pecan Praline Sauce. And if you’re looking for an excellent pumpkin bread recipe click here at Jenn Segal’s blog Once Upon A Chef. Her’s is the best!
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