Pumpkin Spice Streusel Muffins Recipes

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

STREUSEL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN CRUMB MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• Spray a Jumbo Muffin Pan with nonstick spray.
• In a large bowl, whisk together the flour, baking soda, spices and salt. Set aside.
• In another bowl, whisk together the oil, sour cream, buttermilk and sugars. Add in the eggs and whisk again, but be sure to not over mix.
• Dump the dry ingredients, and pumpkin on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
• Fill jumbo cupcake liners in a jumbo pan 2/3 full of batter. Or use a regular muffin tin.
• Sprinkle the crumb mixture all over the top of the muffins.
• Bake for 23-28 minutes and then remove from the oven to cool completely.
• Sprinkle the tops with powdered sugar and serve.

PUMPKIN SPICE STREUSEL MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin, lining it with paper liners.
• In a large bowl whisk together the pumpkin puree, eggs, sugar and vegetable oil.
• Add the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg, and stir everything together with a rubber spatula just until no streaks of flour remain (don't over-mix!).
• Divide the batter evenly between the muffin cups and set aside.
• In a medium bowl whisk together the flour, sugar, and cinnamon.
• Add the melted butter and combine with a fork just until a crumbly mixture forms.
• Top each of the unbaked muffins with a spoonful of the streusel mixture, and bake at 350 degrees Fahrenheit for about 17-20 minutes, or until a toothpick inserted into one of the muffins comes out clean.

SKINNY PUMPKIN SPICE MUFFINS WITH WALNUT STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
• Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
• Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

PUMPKIN SPICE STREUSEL MUFFINS

Steps:

• Preheat oven to 425℉ and line muffin pan with paper liners.
• In a large mixing bowl, prepare the muffins by whisking together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
• In a separate bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, eggs, and milk. Pour wet ingredients into the dry mixture and fold everything together until just just combined.
• Using a cookie scoop, spoon muffin batter into paper liners. Fill each muffin tin about 3/4 full.
• Prepare the streusel topping in a bowl. Add the cold butter to the sugar mixture and cut in using a fork or dough blender until it looks like crumbs.
• Sprinkle 1 Tablespoon of streusel on top of each muffin. (Leftover streusel can be saved and frozen for use another time.)
• Place muffins in oven and bake for 5 minutes at 425℉. Reduce temperature to 350℉ and bake muffins for an additoinal 15 minutes or until done.
• Set muffins aside to cool and make the glaze. Drizzle over muffins and serve warm.

PUMPKIN OAT STREUSEL MUFFINS

Steps:

• Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, combine all ingredients in small bowl; mix well. Set aside.
• For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

PUMPKIN STREUSEL MUFFINS

Steps:

• In a large bowl, cream together the margarine and the sugars.
• Add the next 5 ingredients; stir to mix well.
• Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
• Fill greased or paper line muffin cups two-thirds full with batter.
• For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
• Sprinkle evenly over each cupcake batter.
• Bake at 375 degrees for 20-25 minutes or until tests done.
• Cool in pan for 5 minutes, then remove to a wire rack.