Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are like no other. They are moist and delicious with a crunchy topping that makes these stand alone from any other muffin. A family favorite to try and enjoy!

 

The first time I made these muffins it was not around the autumn season. My family went crazy for them. I packed each of them a muffin to take to school and the office the next day.

The best surprise for my family was, waking up to these yummy muffins that were sitting on the stove during a weekday morning.

I had baked a batch the night before and the house smelled so wonderful.

My husband was the first one to say it smelled like autumn in the house.

That cinnamon and pumpkin really leave a lovely scent throughout the house while baking.

The next morning both kids said it smells like Thanksgiving.

We all got to sit at the kitchen table for just a few minutes before the first bus came but, I can still remember how much we all enjoyed these pumpkin muffins.

Bake a batch and tastes what I’m talking about. It doesn’t have to be autumn to enjoy these.

 

 

Pumpkin Streusel Muffins

Yields: 12 yummy muffins

Nutrition:  calories 215, fat 7 g, fiber 3.7 g

 

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon sea or kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 3/4 cup granulate sugar, or sugar of choice like coconut, date, or light brown sugar
• 3 Tablespoons blackstrap molasses
• 1 1/2 teaspoons vanilla extract
• 1/4 cup avocado or melted and cooled coconut oil, or any mild oil of choice
• 2 tablespoons cream cheese
• 2 large eggs
• 3/4 cup low fat buttermilk
• 1 cup canned pumpkin puree, (not pumpkin pie filling)

For Streusel Topping:

• 6 tablespoons unsalted butter softened
• 8 tablespoons brown, coconut or turbinado sugar work well
• 1 teaspoon cinnamon
• 1/8 teaspoon fine sea or kosher salt

 

 

Directions:

1. Preheat oven to 375 degrees, generously spray a muffin pan with cooking or baking spray and set aside.
2. In a large mixing bowl, place flours, baking soda, salt and spices. Mix and lighten up with a whisk. set aside.
3. In a medium to large saucepan, add the pumpkin, and cook over low to medium heat for about 5 minutes. You will see the pumpkin change color. Stir often or constant. Remove from heat and add the cream cheese. Mix until almost melted. Add the buttermilk, sugar, molasses, oil, eggs, and vanilla.
4. Mix well.
5. Add the flour into the pumpkin mixture. Stir well to incorporate all the wet into the dry but try not to over mix.
6. Using a large ice-cream scoop, fill the muffin pan. Batter makes 12 muffins. Let sit for a minute while making the topping.
7. In a small bowl, mix the topping ingredients until crumbly. Now sprinkle over each muffin.
8. Bake for about 20 minutes on the top rack. Turn the pan around after 10 minutes for even baking. Check after 15 minutes. The muffins are done when a toothpick comes out clean or with dry crumbs.

 

Before leaving, see these other three delicious muffin recipes…

One Bowl Blueberry Muffins

Gluten Free Cinnamon Honey Muffins

Banana Nut Mini Muffins

 

Thanks for stopping by today. I hope you enjoy these delicious muffins with family and friend.

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By for now…