These moist and delicious pumpkin streusel muffins are the perfect treat for an autumn morning.
Continuing with “Pumpkin Week,” here is the second installment – we went from a coffee cake, and now to a muffin that you can enjoy with your breakfast coffee, or with your afternoon tea!
To begin, preheat your oven to 350 degrees.
Line a standard muffin pan with papers, and set it aside for now.
In a bowl combine 1 1/2 c all-purpose flour, 1/4 teaspoon each of fine salt, baking soda, baking powder and nutmeg, 1 teaspoon cinnamon, and 1/4 teaspoon each of cloves and ginger. Give those a stir and set the bowl aside for a moment.
In your mixing bowl, combine 4 ounces of room temperature cream cheese and 6 tablespoons of room temperature, unsalted butter. Beat these together until they are nice and fluffy.
Add in 1/2 cup each of sugar and brown sugar, and again, beat until fluffy.
Add in an egg and 1 teaspoon vanilla, mix until it is combined. Add in half of your flour mixture, mixing until just combined.
Add in 3/4 cup of solid packed pumpkin. Mix until it is combined. Make sure to scrape your bowl with a rubber scraper to get everything mixed in well. Then add in the remaining flour mixture and mix until it is completely incorporated. Scoop the muffin batter into the muffin pan, dividing it evenly between the cups.
In a small bowl, combine 1 tablespoon melted butter, 1/2 cup brown sugar, 1/3 cup finely chopped pecans, 1/4 cup quick-cooking oats, 1 tablespoon of flour, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of cloves. Stir these all together until combined.
Spoon the topping onto the muffins. Bake for 22-26 minutes, or until the largest muffin tests done when a toothpick is inserted into the center.
Cool for just a few minutes.
And enjoy these scrumptious muffins!
- For the Muffins
1½ c all-purpose flour - ¼ tsp fine salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp nutmeg
- 1 tsp cinnamon
- ⅛ tsp cloves
- ¼ tsp ginger
- 4 ounces cream cheese, room temperature
- 6 Tb unsalted butter, room temperature
- ½ c sugar
- ½ c brown sugar
- 1 egg
- 1 tsp vanilla
- ¾ c solid packed pumpkin
- For the Streusel
1 Tb butter, melted - ½ c brown sugar
- ⅓ c finely chopped pecans
- ¼ c quick-cook oats
- 1 Tb flour
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- pinch cloves (1/16th tsp)
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with papers, and set it aside for now.
- In a bowl combine the flour, salt, baking soda, baking powder and nutmeg, cinnamon, cloves and ginger. Give those a stir and set the bowl aside for a moment.
- In your mixing bowl, combine the cream cheese and butter. Beat these together until they are nice and fluffy.
- Add in the sugar and brown sugar, and again, beat until fluffy.
- Add in the egg and vanilla, mix until it is combined.
- Add in half of your flour mixture, mixing until just combined.
- Add in the pumpkin. Mix until it is combined. Make sure to scrape your bowl with a rubber scraper to get everything mixed in well.
- Add in the remaining flour mixture and mix until it is completely incorporated.
- Scoop the muffin batter into the muffin pan, dividing it evenly between the cups.
- In a small bowl, combine the streusel ingredients.
- Stir these all together until mixed.
- Spoon the topping onto the muffins. Bake for 22-26 minutes, or until the largest muffin tests done when a toothpick is inserted into the center.
- Cool for just a few minutes.
Enjoy!
Pumpkin Coffee Cake
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