Description
These Pumpkin Muffins are moist, flavorful, and topped with a crunchy pecan streusel. Perfectly spiced with cinnamon, ginger, cloves, and nutmeg, they make a delightful breakfast or snack during the fall season. The combination of pumpkin puree and warm spices gives these muffins a comforting aroma and taste, while the streusel adds a sweet, nutty crunch.
Ingredients
Streusel Topping
- 3 tablespoons (43 grams) unsalted butter, melted
- 1/4 cup (50 grams) dark brown sugar
- 3 tablespoons (24 grams) all-purpose flour
- 1/4 cup (30 grams) pecans, finely chopped
- 3/4 teaspoon ground cinnamon
Muffin Batter
- 2 cups (254 grams) all-purpose flour
- 1 cup (200 grams) dark brown sugar
- 2 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 3/4 cup (178 grams) buttermilk, at room temperature
- ½ cup (98 grams) neutral oil (such as canola or vegetable oil)
- 1 large egg, at room temperature
- 1 cup (244 grams) pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set the oven to 400°F (204°C) and line a standard muffin tin with paper liners to prepare for baking.
- Make the streusel: In a small bowl, mix the melted butter, brown sugar, flour, chopped pecans, and ground cinnamon with a spatula or fork until evenly combined. Set this mixture aside.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg to create the muffin base.
- Mix wet ingredients: In a separate medium bowl, whisk together the buttermilk, neutral oil, egg, pumpkin puree, and vanilla extract until smooth and combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing; the batter will be thick.
- Fill muffin tin: Evenly divide the batter among the 12 muffin cavities, filling each to the brim.
- Add streusel topping: Carefully place the streusel mixture over the center of each muffin cavity (avoiding edges) and gently press the streusel into the batter to adhere.
- Bake the muffins: Bake in the preheated oven for 20 to 22 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool the muffins: Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely before serving.
- Storage: Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. Note that the streusel topping will soften over time, but the pumpkin spice flavor will deepen.
Notes
- Do not overmix the batter to ensure tender muffins.
- Use room temperature ingredients for better mixing and texture.
- The streusel topping adds a sweet crunch but will soften if stored longer than 3 days.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- These muffins freeze well; wrap individually and freeze for up to 2 months.
