Pumpkin Streusel Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: dessert, fall, baking
- Method: oven
Ingredients
Units
Scale
Dry:
260g flour - 2 cups spooned and leveled (I used Sunrise Flour Mill Heritage bread flour)
1 1/2 tsp pumpkin spice (3g)
1 tsp cinnamon (1g)
1 tsp baking soda (5g)
1 tsp baking powder (4g)
1/2 tsp salt (3g)
Wet:
1 stick of butter (8 Tbsp / 113g), softened (not melted!!)
3/4 cup coconut sugar (150g)
1 tsp pure vanilla extract
7.5 oz pumpkin puree (213g)
2 large eggs
1/4 cup milk of choice
Streusel mixture
3/4 cup flour (98g) – I used Sunrise Flour Mill
1/2 cup coconut sugar (97g)
1 tsp pumpkin pie spice (2g)
6 Tbsp grass-fed butter, melted (84g)
Instructions
- Preheat the oven to 375ºF.
- In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
- In a kitchen-aid mixer or using a hand mixer: combine the softened butter, coconut sugar, and vanilla extract. Beat until smooth and lightened in color.
- Add the pumpkin puree, eggs, and milk. Beat until combined, but do not over mix.
- Add the dry ingredients and gently fold together with a spatula. Do not over mix, just fold together until there’s no more visible streaks of flour, but some small lumps are okay. Set aside and let the batter rest while following the next steps. FYI – this batter is thick but that’s okay! It’s perfect for the streusel.
- Make the streusel: Melt the butter in a bowl, then add the flour, coconut sugar, and pumpkin pie spice and mix together with a fork until it forms a moist crumb. Set aside.
- Place paper liners into a muffin pan.
- Using a cookie scoop or spoon, evenly distribute 1/3-1/2 of the batter between the muffin cups, then layer about 2/3 of the crumb mixture on top. Then, evenly disperse the remaining batter and top with the remainder of the crumb.
- Bake the muffins for 19-24 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with some wet crumbs on it. Let the muffins rest in the pan for 5 minutes then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for 3-5 days. You can also freeze the muffins for up to 3 months, individually wrapped and placed in a freezer-friendly container.
- Please leave feedback and your review if you made this recipe! Thanks!
Find it online: https://homecookedliving.com/pumpkin-streusel-muffins/
