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!
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3/4 cup granulate sugar, or sugar of choice like coconut, date, or light brown sugar
- 3 tbsp blackstrap molasses
- 1 1/2 tsp vanilla extract
- 1/4 cup avocado or melted and cooled coconut oil, or any mild oil
- 2 tbsp cream cheese
- 2 large eggs
- 3/4 cup low fat buttermilk
- 1 cup canned pumpkin puree, (not pumpkin pie filling)
For streusel topping
- 6 tbsp unsalted butter, softened
- 8 tbsp brown, coconut or turbinado sugar work well
- 1 tsp cinnamon
- 1/8 tsp fine sea or kosher salt
Instructions
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Preheat oven to 375 degrees, generously spray a muffin pan with cooking or baking spray and set aside. In a large mixing bowl, place flours, baking soda, salt and spices. Mix and lighten up with a whisk. set aside. 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. Mix well. Add the flour into the pumpkin mixture. Stir well to incorporate all the wet into the dry but try not to over mix. Using a large ice-cream scoop, fill the muffin pan. Batter makes 12 muffins. Let sit for a minute while making the topping. In a small bowl, mix the topping ingredients until crumbly. Now sprinkle over each muffin. 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. Enjoy!