Pumpkin Streusel Muffins
photo by Izy Hossack
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1⁄4 cup margarine, softened
- 1⁄2 cup sugar
- 1⁄4 cup packed brown sugar
- 2⁄3 cup cooked pumpkin or 2/3 cup canned pumpkin
- 1⁄2 cup buttermilk
- 2 eggs
- 2 tablespoons molasses
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1⁄4 teaspoon salt
-
Streusel topping
- 1⁄3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons cold margarine
directions
- In a large bowl, cream together the margarine and the sugars.
- Add the next 5 ingredients; stir to mix well.
- Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
- Fill greased or paper line muffin cups two-thirds full with batter.
- For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
- Sprinkle evenly over each cupcake batter.
- Bake at 375 degrees for 20-25 minutes or until tests done.
- Cool in pan for 5 minutes, then remove to a wire rack.
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Reviews
-
The kids gobbled them up! I thought at first taste they weren't quite sweet enough but with the crumble topping it was really fine. I didn't have buttermilk so used lemon & milk and didn't have mollasses but they still turned out great! I added walnuts to the topping for the adults- extra yum! Kids loved them!
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I read all the reviews, so I thought these must be really good. After trying them, I was rather surprised at all the 5 star ratings. I bake a lot, and I love baking with pumpkin. I thought these were just ok, but not great. The only changes I made were that I used half whole wheat pastry flour, and I sprinkled a little cinnamon in the topping. I thought the pumpkin flavor was not strong enough, and I think these muffins lacked in overall spice flavor. I am not even sure I'd bother to make them again.
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Tweaks
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Delicious, rich pumpkin pie flavor! These muffins would be scrumptious served with other brunch items, or given as a gift. Because I didn't have the exact ingredients, I made the following changes: used 2 eggs instead of substitute, used a combination of ginger, allspice and cinnamon instead of pumpkin pie spice, and used honey instead of molasses. The result was delicious! I plan to make these again soon. Thanks Audrey, for a great treat!