Pumpkin Muffins with Streusel (Print Version)
# Ingredients:
→ Streusel
01 -
43 grams unsalted butter, melted
02 -
50 grams dark brown sugar
03 -
24 grams all-purpose flour
04 -
30 grams pecans, finely chopped
05 -
3/4 teaspoon ground cinnamon
→ Muffins
06 -
254 grams all-purpose flour
07 -
200 grams dark brown sugar
08 -
2 1/2 teaspoons baking powder
09 -
2 teaspoons ground cinnamon
10 -
1/2 teaspoon fine salt
11 -
1/2 teaspoon ground ginger
12 -
1/2 teaspoon ground cloves
13 -
1/2 teaspoon ground nutmeg
14 -
178 grams buttermilk, at room temperature
15 -
98 grams neutral oil, such as canola or vegetable oil
16 -
1 large egg, at room temperature
17 -
244 grams pure pumpkin puree
18 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
02 -
In a small bowl, combine unsalted butter, dark brown sugar, all-purpose flour, pecans, and ground cinnamon with a rubber spatula or fork until combined. Set aside.
03 -
In a large bowl, whisk together all-purpose flour, dark brown sugar, baking powder, ground cinnamon, fine salt, ground ginger, ground cloves, and ground nutmeg.
04 -
In a medium bowl, whisk together buttermilk, neutral oil, egg, pumpkin puree, and vanilla extract.
05 -
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.
06 -
Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.
07 -
Evenly distribute the streusel mixture over the center of the muffin batter in each cavity, pressing it lightly into the batter.
08 -
Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
09 -
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Let cool completely before serving.
10 -
Store fully cooled muffins in an airtight container at room temperature for up to 3 days.
# Notes:
01 -
For lighter muffins, you can replace dark brown sugar with light brown sugar in a 1:1 ratio. The muffin color will lighten, and the pumpkin flavor will intensify.
02 -
Use real buttermilk for the best flavor. Whole milk can be substituted in a 1:1 ratio, but the muffins will be less flavorful. Avoid using 2% or skim milk.