Pumpkin Streusel Muffins
Pumpkin Streusel Muffins: An Invitation to Autumn
Fall is in the air, friends! Well, not really. It is actually hot on Long Island this weekend. It is fall in spirit, however, and we must celebrate accordingly. These pumpkin streusel muffins are my first autumn bake of the season and they are AMAZING. The batter is full of fall spices: cinnamon, ginger, nutmeg, cloves, and allspice. There is also a hint of that magical (and incredibly expensive) fall flavor, cardamom. Mixed with an entrie can of pumpkin puree, these muffins are super moist and so tasty. As if all that wasn’t enough, I decided to kick it up a notch and sprinkle the muffins with some brown sugar and cinnamon streusel topping and I’m not mad about it.
Mixing up Your Pumpkin Streusel Muffins
To make the muffins, start with flour, baking powder, baking soda, and my favorite secret ingredient, corn starch. I find the cornstarch adds just the right softness to cakes and muffins. In a separate bowl, mix together some butter, eggs, brown sugar, and granulated sugar. I almost forgot the vanilla when I was making my own batch and remembered at the last minute. It is the staple of lots of baked goods, so make sure you mix it in!
Pumpkin Isn’t as Tasty without a Great Spice Mix
The truly flavorful part of the recipe comes from the pumpkin and spice mix. The spices are basically the same ones you put in a pumpkin pie. I suppose you could go easy and toss in some pumpkin pie spice, but I like to manipulate the amounts of each ingredient to get just the right taste. I think that cardamom is a great staple of autumn and holiday baking, but the price is outrageous. Feel free to leave it out.
Streusel for your Pumpkin Streusel Muffins
Streusel topping uses the same basic recipe all the time, butter, flour, and sugar. In this recipe, I replaced granulated sugar with brown sugar to add a depth of flavor. I was so happy with the results that next time I will double the amount I make.
Tea and Muffins, the Perfect Pairing
With the muffins done, my husband and I headed out to see our 93 year old friend for our monthly tea party. I like to bring an old-fashioned treat each time and this totally fits the bill. It is also the perfect thing to accompany a hot drink, wonderful conversation, and a nearly imperceptible hint of fall.
If you enjoyed this recipe – or any of the others – and feel inspired to provide me with some support to keep doing what I am doing, your small contribution would be very appreciated!
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Pumpkin Streusel Muffins
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp corn starch
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 1 15 oz can of pumpkin puree puree, not pie filling!
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 1/8 tsp cardamom optional
Streusel Topping
- 5-6 tbsp melted butter
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Line 18 muffins cups with paper liners or spray with non stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, corn starch, cinnamon, ginger, nutmeg, cloves, allspice, and cardamom.
- In the bowl of a mixer, add the butter and sugars, creaming until fluffy. That takes 2-3 minutes.
- Add the egg and the vanilla and mix to combine.
- Add the pumpkin and mix to combine. It may look a bit curdled, but it all comes together with the dry ingredients.
- Scrape the side and bottom of your mixing bowl to make sure everything is incorporated. You may need to mix again, very briefly.
- Add the dry ingredients, one half at a time, mixing each time.
- Mix until combined, again, making sure everything on the sides and bottom gets incorporated.
- Fill each muffin cup about 2/3 full.
Streusel Topping
- Melt 5 tbsp of butter.
- Put the flour, brown sugar, and cinnamon in a mixing bowl and whisk together.
- Add the melted butter to the dry ingredients. Toss the mixture lightly with a fork. You are trying to make crumbs, not a paste, so you don't want to stir. I usually start off with the fork and then use my fingers. If the mixture is too dry, you can add one more tablespoon of melted butter.
- Sprinkle the topping over the muffins, pressing down lightly.
- Bake until a toothpick inserted into the center comes out clean, 20-25 minutes.
