Pumpkin Muffins (with Streusel Topping)
Servings: 6 Servings
Ingredients
Muffin Batter:
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon honey
- 2 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 teaspoon(s) pure vanilla extract
- ½ teaspoon(s) butter extract
- 1 ½ cups all-purpose flour
- 2 teaspoon(s) pumpkin pie spice
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) baking powder
- ½ teaspoon(s) salt
- ½ teaspoon(s) baking soda
- ¼ teaspoon(s) ground cardamom
- ¼ teaspoon(s) ground cloves
Streusel Topping:
- 4 tablespoons unsalted butter cold and cut into small pieces
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoon(s) ground cinnamon
- 2 tablespoons honey
- 1 teaspoon(s) pumpkin pie spice
- ½ teaspoon(s) salt
- Powdered sugar for garnish
Instructions
For the Muffin Batter:
- Preheat the oven to 375℉, and line a jumbo muffin tin with paper liners, or spray pans with baking spray.
- In a large mixing bowl, combine the oil, granulated sugar, brown sugar, honey, eggs, pumpkin, vanilla, and butter flavoring. Set aside.½ cup vegetable oil, ½ cup granulated sugar, ½ cup light brown sugar, 1 tablespoon honey, 2 large eggs, 1 cup canned pumpkin puree, 1 teaspoon(s) pure vanilla extract, ½ teaspoon(s) butter extract
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, baking soda, cardamom, and cloves.1 ½ cups all-purpose flour, 2 teaspoon(s) pumpkin pie spice, 1 teaspoon(s) ground cinnamon, 1 teaspoon(s) baking powder, ½ teaspoon(s) salt, ½ teaspoon(s) baking soda, ¼ teaspoon(s) ground cardamom, ¼ teaspoon(s) ground cloves
- Add flour mixture to the wet ingredients, and stir just until no flour streaks remain. Set aside so the muffin batter can hydrate for a few minutes while you make the streusel.
For the Streusel:
- In a medium size bowl, use a fork or pastry cutter to mix together the butter, granulated sugar, flour, cinnamon, honey, pumpkin pie spice, and salt. Set aside.4 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup all-purpose flour, 2 teaspoon(s) ground cinnamon, 2 tablespoons honey, 1 teaspoon(s) pumpkin pie spice, ½ teaspoon(s) salt
- Fill muffin cups about ⅔ full, dividing evenly into the wells.
- Top the batter with streusel mixture, dividing evenly among the muffins (about 2 tablespoons of streusel).
- Bake for 28 or 30 minutes or until a toothpick inserted in the center comes mostly clean or with a couple of moist crumbs.
- Cool cupcakes in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.
- When completely cool, sift powdered sugar over the top to serve.
- See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 jumbo muffin. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Natalie Booras Photography.
Nutrition Facts
Pumpkin Muffins (with Streusel Topping)
Serving Size
1 muffin
Amount per Serving
Calories
654
% Daily Value*
Fat
28
g
43
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
7
g
Cholesterol
75
mg
25
%
Sodium
581
mg
25
%
Potassium
196
mg
6
%
Carbohydrates
97
g
32
%
Fiber
3
g
13
%
Sugar
61
g
68
%
Protein
7
g
14
%
Vitamin A
6674
IU
133
%
Vitamin C
2
mg
2
%
Calcium
101
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
