These moist and delicious pumpkin streusel muffins are the perfect treat for an autumn morning.
To Make these Pumpkin Streusel Muffins You will Need:
- all-purpose flour
- fine salt
- baking soda
- baking powder
- nutmeg
- cinnamon
- cloves
- ginger
- cream cheese
- unsalted butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- solid packed pumpkin
- pecans
- quick-cook oats
- mixing bowls
- mixer
- standard muffin pan
- muffin paper liners
- muffin scoop
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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 all-purpose flour, salt, baking soda, baking powder, nutmeg, cinnamon, cloves and ginger. Give those a stir and set the bowl aside for a moment.
In your mixing bowl, combine room temperature cream cheese and unsalted butter. Beat these together until they are nice and fluffy.
Add in sugar and brown sugar, and again, beat until fluffy.
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Add in an egg and vanilla extract, 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.
How To Make the Streusel
In a small bowl, combine melted butter, brown sugar, finely chopped pecans, quick-cooking oats, flour, cinnamon, 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 transfer to a cooling rack.
And enjoy these scrumptious muffins!
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Pumpkin Streusel Muffins
Ingredients
For the Muffins
- 1 1/2 c all-purpose flour
- 1/4 tsp fine salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/4 tsp ginger
- 4 ounces cream cheese, room temperature
- 6 Tb unsalted butter, room temperature
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 c solid packed pumpkin
For the Streusel
- 1 Tb butter (unsalted), melted
- 1/2 c brown sugar
- 1/3 c finely chopped pecans
- 1/4 c quick-cook oats
- 1 Tb flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- pinch cloves, 1/16th tsp
Instructions
- 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, then transfer the muffins to a cooling rack.Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
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