Pumpkin Streusel Muffins
These pumpkin muffins are topped with a simple streusel. Perfect for chilly mornings!
Servings 12 muffins
For the muffins
- 1/4 cup butter softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For the streusel topping
- 1/3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons cold butter
- 2 tablespoons rolled oats
Pre-heat oven to 375 degrees.
Cream together butter and sugars.
Beat in pumpkin, buttermilk, and eggs.
Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined.
Fill greased or paper-lined muffin tins 2/3 full of batter.
For topping, combine the flour, brown sugar, and oats in a small bowl. Add the butter.
Cut in butter with a pastry cutter until the mixture is crumbly.
Spoon streusel topping over the muffins and bake for 20 to 25 minutes or until a tester inserted in the center comes out clean.
Cool in pan for 5 minutes before removing to a wire rack.
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 214mg | Potassium: 108mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2350IU | Vitamin C: 0.7mg | Calcium: 39mg | Iron: 1.6mg