Anything with streusel on top is going to be great- because streusel on its own its amazing. I made so much extra streusel while making this, I was forced to make another baked good to top with all of it.
These muffins make a great breakfast, snack, or even dessert - and if you are not a fan of pumpkin, you can leave it out and have a really good spiced streusel muffin as well!
Pumpkin Streusel Muffins
(inspired by here )
* I didn't use the streusel topping from this recipe, my own is below
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2/3 cup pumpkin puree
- 1/2 cup milk
- 2 eggs
- 2 tbsp maple syrup
- 1 tsp fresh grated ginger
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 2 cups AP flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Oatmeal Streusel Topping
- 1 1/4 cup oats
- 1 tbsp AP flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 6 tbsp cold butter, cut into cubes
Preheat oven to 375F.
To make the muffins: cream the butter and sugars with the vanilla extract. Add the eggs, one at a time beating until well incorporated.
In another bowl, sift together the dry ingredients; flour, soda, powder, cinnamon, nutmeg, and add in salt after sifting.
In a another bowl [I use a glass measuring cup], whisk together the milk, maple syrup and pumpkin puree. Grate the ginger into this.
Add the wet to the butter mixture, and then add the dry ingredients in a few batches. Mix on medium speed until the flour disappears.
Pour into muffin tins evenly, about 2/3rds the way full
For the streusel: mix the flour, oats, sugar, cinnamon, nutmeg and vanilla. Cut in in the butter and mix with your hands until the butter evenly coats the dry ingredients and makes a uniform topping
Top each muffin generously with streusel and bake for 20-25 minutes, rotating half way through. They are done when a toothpick inserted comes out clean
Cool in pan for a few minutes before completely cooling on a wire rack.
Enjoy!
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