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Pumpkin Muffins with Cinnamon Streusel Topping
Created by: Howcan Team
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup milk
- 1 teaspoon vanilla extract
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 and 3/4 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
- In a large bowl, whisk together 1/2 cup of melted butter, 1 cup of granulated sugar, and 1/2 cup of packed light brown sugar until smooth. Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 cup of canned pumpkin puree, 1/3 cup of milk, and 1 teaspoon of vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, prepare the streusel topping by combining 1/2 cup of flour, 1/4 cup of granulated sugar, 1/4 cup of packed light brown sugar, and 1 teaspoon of ground cinnamon. Stir in 1/4 cup of melted butter until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups. Sprinkle the streusel topping over the batter in each cup.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Pumpkin muffins with a cinnamon streusel topping have a rich history dating back to the early 20th century. This delectable treat gained popularity in the United States, particularly in the Northeast region, where it became a staple in cozy bakeries and quaint cafes. Renowned chefs like Martha Stewart and Ina Garten have contributed to the popularity of this delightful dessert through their cookbooks and television shows. The best version of this dish can be found in artisanal bakeries that use fresh, locally sourced pumpkin and high-quality cinnamon for the streusel topping. The key to perfecting this recipe lies in achieving the ideal balance of moist pumpkin flavor and a crunchy, aromatic streusel topping. For a unique twist, some bakers incorporate a cream cheese filling to add an extra layer of indulgence to these already irresistible muffins. Whether enjoyed as a breakfast treat or a comforting snack, pumpkin muffins with a cinnamon streusel topping continue to captivate taste buds with their warm, autumnal flavors.
35 min
12
220 calories
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