November 11, 2020

Pumpkin Spice Muffins with Streusel Topping

Pumpkin Spice Muffins with Streusel Topping are the quintessential fall muffin, filled with pumpkin puree, and topped with a brown sugar streusel topping. Not only are these muffins sinfully delicious, but they only take about a half hour from start to finish. For that reason, I am going to serve these on Thanksgiving morning, to tide everyone over to the big feast.

The Equipment You’ll Need

An Electric Mixer- I like to use the paddle attachment on my electric mixer for creaming together the butter and sugar. After I do that, I mix the rest of the ingredients with a spoon, to avoid overmixing.
A Food Scale- I use a scale to weigh my flour, pumpkin, and sugars. This ensures perfect muffins every time.
A Flour Sifter or Sieve- This is a must for blending your dry ingredients.

The Ingredients You’ll Need for Pumpkin Spice Muffins with Streusel Topping

Pumpkin Puree- Not to be confused with pumpkin pie filling, this is plain pureed pumpkin. It comes in a can.
Pumpkin Spice- This is a spice you can find in the spice aisle at your market.
Flour- Be sure to use all purpose flour.
Sour Cream- Make sure you use full fat sour cream.

How I Made my Muffins

First, I made sure my butter was softened. I took it out of the refrigerator and sliced it on a plate into tablespoons. The butter is soft enough when you can easily poke a finger into one of the slices.
Next, I carefully weighed my flour, sugars, and pumpkin.
Then, I sifted together all the dry ingredients.
Next, I stirred in the dry ingredients until they were just combined.
Finally, I made the streusel and baked the muffins.

One of the things I love about these Pumpkin Spice Muffins with Streusel Topping is that they call for ingredients I always have in my house. That means I don’t have to go to the store, and I don’t have to pay to buy anything. So, that makes these muffins very inexpensive to make. I hope you’ll try these delicious, easy and inexpensive muffins, some time soon!

Pumpkin spice muffins with cinnamon streusel — Pumpkin Spice Muffins with Cinnamon Streusel

Pumpkin Spice Muffins with Streusel Topping

Pumpkin spice muffins topped with streusel.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Bread

Cuisine American

Servings muffins

Ingredients

1 cup granulated sugar (200g)
8 tbsp. softened butter (112g)
2 large eggs, at r
1 cup pumpkin puree (244g)
2 cups all purpose flour (250g)
1½ tsp. pumpkin spice
1 tsp. each baking powder and baking soda
¼ tsp. salt
⅓ cup sour cream, at ro
1 tsp. vanilla

For the streusel topping:

½ cup flour (60g)
½ cup dark brown sugar (110g)
½ tsp. pumpkin spice
3 tbsp. cold butter, sliced

Instructions

Preheat the oven to 350 degrees, and line a 12 cup muffin pan with cupcake liners.
In a large mixing bowl, with the paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, beating between each addition. Then, add the pumpkin.
Sift together the flour, baking powder, baking soda, salt, and pumpkin spice, and stir them very gently into the batter. Do not overmix. Add the sour cream and vanilla, until just combined.
Divide the batter between the 12 muffin cups.
To make the streusel, mix together the sugar, flour, and pumpkin spice. Then, with a pastry cutter or your fingers, cut in the butter, until large crumbs are formed. Divide the streusel between the tops of each muffin.
Bake twenty minutes or until a toothpick comes out clean. Cool in the pan for five minutes, and then on a wire rack for ten minutes.