Pumpkin Streusel Muffins

"Another great pumpkin muffin recipe. Made these last night--ooh baby!!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by  Pamela photo by  Pamela
Ready In:
50mins
Ingredients:
16
Serves:
12
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ingredients

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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

  1. I cook with pumpkin a lot during the fall. These muffins were excellent and I used fresh pumpkin, making the flavor more intense. Soft and tender with a yummy streusel topping. Made a good after-school snack for the kids. Thanks.
     
  2. 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!
     
  3. Perfect for us because they are not as sweet as other pumpkin recipes. Don't make a lot of pumpin breads because they are usually too sweet and heavy so these fill the bill. Am also going to try substituting corn syrup for molasses and adding extra orange zest.
     
  4. 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.
     
  5. These are almost perfect imo - or perfect if you don't like your muffins too sweet! They rise beautifully, they look stunning, but they were not sweet enough for me and I couldn't taste the orange. Next time I'll use more sugar and double the orange.
     
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Tweaks

  1. I used almond milk/lemon juice instead of the buttermilk. And omitted the orange zest (didn't have any). And used honey instead of the molasses (didn't have any). I used my own homemade pumpkin puree instead of canned pumpkin. I used slightly less white sugar than it called for.
     
  2. Perfect for us because they are not as sweet as other pumpkin recipes. Don't make a lot of pumpin breads because they are usually too sweet and heavy so these fill the bill. Am also going to try substituting corn syrup for molasses and adding extra orange zest.
     
  3. 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!
     

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