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Pumpkin Muffins With Streusel

Baked Pumpkin Streusel Muffins in a muffin tin.

These pumpkin muffins are moist and fluffy on the inside, full of spicy flavor, and topped with a nutty, crunchy streusel. 

Ingredients

Muffin Batter

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

Streusel

1/2 cup butter, softened

1 cup dark brown sugar, packed

1 cup all-purpose flour

1 cup pecans, chopped

Instructions

Preheat oven to 350 degrees.

Spray non-stick baking spray onto two regular-size 12 count muffin pans.

Muffin Batter

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 rind.

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.

Streusel Topping

Mix together streusel ingredients.

Top each muffin with equal amounts of streusel pressing down ever so slightly into the muffin.

Bake for 25 minutes or just until a toothpick comes out clean.

Notes

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 flavor that pairs well with the pumpkin.

Keywords: pumpkin muffins

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