Pumpkin Streusel Muffins Recipes

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PUMPKIN STREUSEL MUFFINS



Pumpkin Streusel Muffins image

Tucked into the middle of each muffin is a tasty surprise in the shape of a cube of cream cheese. The simple filling adds creamy flavor, and the streusel topping is nicely crunchy. -Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 16

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup whole milk
1/2 cup canned pumpkin
1/3 cup canola oil
3 ounces cream cheese, cut into 12 cubes
STREUSEL:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. , For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 235 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

STREUSEL PUMPKIN MUFFINS



Streusel Pumpkin Muffins image

These spiced muffins are a great accompaniment to any meal-or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. -Connie Pietila, Atlantic Mine, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons molasses
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

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.

Nutrition Facts : Calories 229 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.

PUMPKIN STREUSEL MUFFINS



Pumpkin Streusel Muffins image

Fall deliciousness ... everything you find in a pumpkin pie but in a muffin with a streusel topping. Perfect for breakfast with a hot cup of java!

Provided by Kat Cables Table

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 36

Number Of Ingredients 21

nonstick cooking spray
½ cup rolled oats
½ cup chopped walnuts
½ cup brown sugar
2 tablespoons all-purpose flour
4 tablespoons cold butter, cut into pieces
4 cups canned pumpkin puree
1 ⅔ cups white sugar
⅔ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
½ cup coarsely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
  • Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
  • Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 24.1 g, Cholesterol 24.1 mg, Fat 8.3 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 225.1 mg, Sugar 13.3 g

PUMPKIN MUFFINS WITH STREUSEL TOPPING



Pumpkin Muffins with Streusel Topping image

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.

Provided by BRETTNSHARA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 18

Number Of Ingredients 18

2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup vegetable oil
½ cup applesauce
3 eggs
1 teaspoon vanilla extract
¼ cup raisins
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g

PUMPKIN STREUSEL MUFFIN



Pumpkin Streusel Muffin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h55m

Yield 12 muffins

Number Of Ingredients 20

3/4 cup toasted and chopped pecans
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup toasted pepitas
6 tablespoons unsalted butter, melted
Pinch fine salt
Muffins:
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon dry ground ginger
3/4 teaspoon fine salt
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon ground clove
3/4 cup pumpkin puree
1/4 cup buttermilk
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)

Steps:

  • For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
  • For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners.
  • Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
  • Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
  • Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
  • Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center.
  • Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.

STREUSEL PUMPKIN MUFFINS



Streusel Pumpkin Muffins image

Enjoy breakfast with these delightful pumpkin-gingersnaps muffins made using Gold Medal® all-purpose flour - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
3/4 cup crushed gingersnaps (about 13 cookies)
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons butter, softened
Sliced almonds, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
  • In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
  • In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
  • Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.

Nutrition Facts : Calories 218, Carbohydrate 38 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 213 mg

PUMPKIN STREUSEL MUFFINS (SOUTHERN LIVING) RECIPE - (4.1/5)



Pumpkin Streusel Muffins (Southern Living) Recipe - (4.1/5) image

Provided by Shelly17

Number Of Ingredients 22

Muffins:
3/4 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups canned pumpkin
1/2 cup toasted chopped pecans
1/2 cup sweetened dried cranberries
1/2 teaspoon vanilla extract
Pumpkin Pie Streusel:
1/2 cup chopped pecans
1/2 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon pumpkin pie spice
Stir together pecans, brown sugar, flour, melted butter, and pumpkin pie spice.

Steps:

  • 1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. 2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients. 3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling two-thirds full. Sprinkle with Pumpkin Pie Streusel. 4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool 20 minutes. Note: Tested with Craisins Original Dried Cranberries.

PUMPKIN STREUSEL MUFFINS



Pumpkin Streusel Muffins image

Make and share this Pumpkin Streusel Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

1/4 cup margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup cooked pumpkin or 2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
2 tablespoons molasses
1 teaspoon orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/3 cup flour
3 tablespoons brown sugar
2 tablespoons cold margarine

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.

Nutrition Facts : Calories 230.3, Fat 6.8, SaturatedFat 1.5, Cholesterol 31.4, Sodium 307.1, Carbohydrate 38.6, Fiber 0.7, Sugar 18.6, Protein 4

PUMPKIN OAT STREUSEL MUFFINS



Pumpkin Oat Streusel Muffins image

Another favorite Autumn Muffin of mine. This recipe makes 12 good sized muffins. The streusel topping is sweet and crunchy and give this an excellent texture and taste wonderful warm with a tad of butter.

Provided by Vseward Chef-V

Categories     Quick Breads

Time 32m

Yield 12 muffins

Number Of Ingredients 16

1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or 1 tablespoon butter, melted
1/8 teaspoon pumpkin pie spice
1 1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
1/2 cup chopped nuts (optional)
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 cup Libby's canned pumpkin
3/4 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten

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.

Nutrition Facts : Calories 231.6, Fat 8.7, SaturatedFat 1.6, Cholesterol 19.8, Sodium 223.4, Carbohydrate 34.9, Fiber 1.9, Sugar 15.2, Protein 4.2

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