Pumpkin Streusel Muffin Recipe

Name: Pumpkin Streusel Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup toasted and chopped pecans; 3/4 cup light brown sugar; 1/2 cup all-purpose flour; 1/2 cup toasted pepitas; 6 tablespoons unsalted butter, melted; Pinch fine salt; 1 cup all-purpose flour; 1 cup light brown sugar; 1/2 cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon dry ground ginger; 3/4 teaspoon fine salt; 1/2 teaspoon ground allspice; 1/4 teaspoon baking soda; 1/8 teaspoon ground clove; 3/4 cup pumpkin puree; 1/4 cup buttermilk; 2 large eggs; 1 stick unsalted butter, melted (8 tablespoons)

Servings: persons

3/4 cup toasted and chopped pecans
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup toasted pepitas
6 tablespoons unsalted butter, melted
Pinch fine salt
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon dry ground ginger
3/4 teaspoon fine salt
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon ground clove
3/4 cup pumpkin puree
1/4 cup buttermilk
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)

1
For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt.
2
Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
3
For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking.
4
Line a 12-cup muffin tin with your favorite liners.
5
Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
6
Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
7
Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
8
Fill each muffin liner 3/4 of the way full.
9
Evenly divide the streusel among the muffins, mounding in the center.
10
Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes.
11
Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.

1251

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup toasted and chopped pecans, 3/4 cup light brown sugar, 1/2 cup all-purpose flour, 1/2 cup toasted pepitas, and more.

Yes, Pumpkin Streusel Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Streusel Muffin

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