Pumpkin Streusel Muffins Recipe
These pumpkin muffins are perfect for the fall. They have a warm pumpkin flavor with a delicious crumble topping.
Servings: 12 muffins
Cost: $10
Ingredients
Topping:
- ½ cups (62g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ⅛ teaspoon salt
- 3 tablespoons (42g) unsalted butter, softened
Muffins
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 cup (244g) pumpkin puree
- ⅓ cup (79ml) vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- ⅓ cup (79ml) Fat-Free Milk , or use any milk or nondairy milk
- 2 cups (248g) all-purpose flour
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
- Add vinegar, milk, and flour and stir or mix until no lumps remain.
- Fill muffin cups about ⅔ full. Sprinkle each muffin with streusel topping. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
Notes
- Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 64g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 232mg | Potassium: 136mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3212IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
