Pumpkin Streusel Muffins
Streusel Topping
  • ½ cup all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • pinch of ground allspice
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup of sugar
  • ¼ cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ teaspoon pure vanilla extract
  • ¾ cup canned pumpkin puree (NOT pumpkin pie mix)
  • ¼ cup buttermilk
  1. Preheat oven to 400F. Line a muffin pan with paper muffin cups and set aside.
  2. Prepare streusel topping first. In a medium sized bowl, combine flour, sugar, and cinnamon. Toss with a fork to combine. Add butter and with your fingers or a pastry blender, cut the butter into the dry ingredients until you have pea sized bits of topping. Place in fridge.
  3. Prepare the muffins. In a medium sized bowl, combine flour, baking powder, baking soda, and spices. Toss with a fork to mix. Set aside.
  4. In a large bowl, beat together butter and both sugars until light and fluffy.
  5. Add each egg, one at a time, beating well between each addition ensuring each is completely mixed before adding the next. Scrape down the sides and bottom of bowl as necessary.
  6. Beat in the vanilla.
  7. Turn mixer to low and add the pumpkin puree and buttermilk. Mix to combine.
  8. Slowly add dry ingredients to the wet ingredients, mixing just until incorporated. Do not over-mix.
  9. Divide batter evenly among the prepared muffin cups. Generously, yet evenly top each muffin with streusel topping.
  10. Place in preheated oven and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean with just a few crumbs attached.
  11. Remove from oven and let cool on a rack for about 5 minutes and then remove muffins from pan and let them finish cooling on the rack.
  12. Store completely cooled muffins in an airtight container.
Recipe adapted from Baking, From my home to yours.
Recipe by Fork Vs Spoon at http://forkvsspoon.com/pumpkin-streusel-muffins/