Print
Pumpkin Streusel Muffins
Pumpkin Streusel Muffins recipe made with pumpkin puree and spices in the batter, and topped with a brown sugar streusel crumb topping. The perfect fall breakfast!
Course Breakfast
Cuisine American
Keyword recipe for pumpkin streusel muffins
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Servings 24 muffins
Calories 141 kcal
For the muffins: 1/2 cup butter softened 1 cup sugar 2 eggs 15 oz can pumpkin 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt For the streusel topping: 1/4 cup brown sugar 1/4 cup sugar 1/2 teaspoon cinnamon 2 tablespoons cold butter
Cream together butter, sugar, and eggs beating well after each egg is added.
Combine pumpkin and vanilla and set aside.
Mix flour, baking soda, baking powder, and pumpkin pie spice.
Gradually add flour mixture and pumpkin mixture to creamed sugar, alternating between wet and dry.
Divide batter equally among 2 muffin tins (24 muffins) that have been lined with cupcake liners.
For topping, blend ingredients with a pastry blender or small food processor.
Sprinkle a generous amount of topping over muffins.
Bake at 350 for about 25 minutes.
Cool and serve.
Calories: 141 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 26 mg | Sodium: 119 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 2925 IU | Vitamin C: 1 mg | Calcium: 20 mg | Iron: 1 mg