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Bold Spiced Pumpkin Streusel Muffins: 12 amazing bites

Spiced Pumpkin Streusel Muffins
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Enjoy these warm and comforting Spiced Pumpkin Streusel Muffins. They’re perfect for autumn, featuring a moist pumpkin cake topped with a sweet, crunchy streusel. Ben from Savor And Pin shares this easy-to-follow recipe.

Ingredients

Scale
  • For the Muffins:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  7. Prepare the Streusel Topping: In a separate medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
  8. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Assemble the Muffins: Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
  10. Sprinkle a generous amount of the streusel topping over each muffin.
  11. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure you use pumpkin puree and not pumpkin pie filling.
  • Do not overmix the batter for tender muffins.
  • The streusel topping adds a delightful crunch.

Nutrition

Find it online: https://savorandpin.com/spiced-pumpkin-streusel-muffins/