October 31, 2021

Pumpkin Streusel Muffins

Happy Halloween!

I am super excited about this Halloween 2021 because for the first time in a long time, I am home instead of at work. I have a great love of all things nostalgic and this holiday takes me way back to my childhood with its homemade costumes (Swiss milk maid, “housewife”), terrible candy that could break a tooth (Mary Janes, anyone?), and dire warnings to be careful (I grew up in a rough part of NYC).

So this year, I am ready. The house is decorated with old timey cardboard cutouts of scary pumpkins and strings of orange lights. The plastic pumpkin is full of the “good candy,” not a Mary Jane or Bit O Honey in sight. And I have been texting with my brother about Halloweens past. All in all, the perfect holiday.

While waiting for the trick or treaters, I am also working on baking some treats. These pumpkin streusel muffins are great because they are moist and tasty, without being super sweet. I mean, I have been digging into the pumpkin for the occasional peanut butter cup. The last thing I need is a gooey piece of cake.

These are easy to make and are a great fall treat with your favorite hot beverage. Check out my IG reel for some highlights! Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

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Prep Time 20

Cook Time 24

Course Dessert

Ingredients

1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/4 tsp all spice
1/2 cup sour cream
1/2 cup granulated sugar
1/2 cup brown sugar
1 15 oz can pumpkin puree minus 2 tbsp
2 eggs room temperature
1/4 cup milk

Streusel Topping

1 cup all purpose flour
1/2 cup brown sugar
1 tsp cinnamon
6 tbsp melted butter

Instructions

Preheat the oven to 350 degrees.
Line a 12 cup muffin tin with paper liners.
Whisk the dry ingredients together in a large bowl: flour, baking soda, baking powder, cinnamon, ginger, cloves, and all spice.
In a separate bowl, stir together the sour cream, sugar, brown sugar, and pumpkin.* Mix until well combined.
Add the eggs to the wet ingredients one at a time, stirring between each egg.
Add the milk to the wet ingredients.
Add the wet ingredients to the dry ingredients. Make sure that everything gets combined, but don't over mix.
Spoon the batter into the muffin tins, filling them about 2/3 full. I used a cookie scoop, but you can use a big spoon.
Make the streusel.
Melt the butter. I do this in the microwave.
While the butter is melting, whisk together the flour, brown sugar, and cinnamon in a bowl.
Toss the melted butter into the dry ingredients. DO NOT STIR the butter into the dry ingredients or you will not make crumbs. I pour it in, toss it with a fork until combined, and then mix it/make crumbs with my hands.
Top the muffin batter with the streusel crumbs, pressing down lightly so they stick.
Bake at 350 degrees for about 24 minutes. They are done when you test them with a toothpick and there are only a few crumbs.