Pumpkinstreuselmuffins Recipes

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PUMPKIN STREUSEL MUFFIN



Pumpkin Streusel Muffin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h55m

Yield 12 muffins

Number Of Ingredients 20

3/4 cup toasted and chopped pecans
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup toasted pepitas
6 tablespoons unsalted butter, melted
Pinch fine salt
Muffins:
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon dry ground ginger
3/4 teaspoon fine salt
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/8 teaspoon ground clove
3/4 cup pumpkin puree
1/4 cup buttermilk
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)

Steps:

  • For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
  • For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners.
  • Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
  • Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
  • Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
  • Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center.
  • Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.

PUMPKIN STREUSEL MUFFINS



Pumpkin Streusel Muffins image

Fall deliciousness ... everything you find in a pumpkin pie but in a muffin with a streusel topping. Perfect for breakfast with a hot cup of java!

Provided by Kat Cables Table

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 36

Number Of Ingredients 21

nonstick cooking spray
½ cup rolled oats
½ cup chopped walnuts
½ cup brown sugar
2 tablespoons all-purpose flour
4 tablespoons cold butter, cut into pieces
4 cups canned pumpkin puree
1 ⅔ cups white sugar
⅔ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
½ cup coarsely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
  • Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
  • Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 24.1 g, Cholesterol 24.1 mg, Fat 8.3 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 225.1 mg, Sugar 13.3 g

PUMPKIN MUFFINS WITH STREUSEL TOPPING



Pumpkin Muffins with Streusel Topping image

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.

Provided by BRETTNSHARA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 18

Number Of Ingredients 18

2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup vegetable oil
½ cup applesauce
3 eggs
1 teaspoon vanilla extract
¼ cup raisins
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
  • Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
  • Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  • Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g

STREUSEL PUMPKIN MUFFINS



Streusel Pumpkin Muffins image

These spiced muffins are a great accompaniment to any meal-or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. -Connie Pietila, Atlantic Mine, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

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 large eggs, room temperature, lightly beaten
2 tablespoons molasses
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 229 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.

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