PUMPKIN STREUSEL MUFFIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield 12 muffins
Number Of Ingredients 20
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.
STREUSEL PUMPKIN MUFFINS
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
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.
PUMPKIN MUFFINS WITH STREUSEL TOPPING
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
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
PUMPKIN STREUSEL MUFFINS
Make and share this Pumpkin Streusel Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 230.3, Fat 6.8, SaturatedFat 1.5, Cholesterol 31.4, Sodium 307.1, Carbohydrate 38.6, Fiber 0.7, Sugar 18.6, Protein 4
PUMPKIN CUSTARD STREUSEL MUFFINS
These are sooo easy and sooo delicious. I came up with this recipe (after much trial and error) while trying to make a really moist pumpkin muffin. These are not only moist but custardy, hence the name!
Provided by Hollyism
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth.
- Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little).
- Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time).
- Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- Note: If using SuperMoist Cinnamon Swirl Cake Mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.
Nutrition Facts : Calories 190.3, Fat 8.1, SaturatedFat 2.2, Cholesterol 31.9, Sodium 164.5, Carbohydrate 27.5, Fiber 0.6, Sugar 15.9, Protein 2.4
PUMPKIN APPLE STREUSEL MUFFINS
Make and share this Pumpkin Apple Streusel Muffins recipe from Food.com.
Provided by LikeItLoveIt
Categories Quick Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
- In a separate bowl, mix together eggs, pumpkin and oil.
- Add pumpkin mixture to flour mixture; stirring just to moisten.
- Fold in apples.
- Spoon batter into prepared muffin cups.
- In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Sprinkle topping evenly over muffin batter.
- Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.
PUMPKIN OAT STREUSEL MUFFINS
Another favorite Autumn Muffin of mine. This recipe makes 12 good sized muffins. The streusel topping is sweet and crunchy and give this an excellent texture and taste wonderful warm with a tad of butter.
Provided by Vseward Chef-V
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, combine all ingredients in small bowl; mix well. Set aside.
- For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Nutrition Facts : Calories 231.6, Fat 8.7, SaturatedFat 1.6, Cholesterol 19.8, Sodium 223.4, Carbohydrate 34.9, Fiber 1.9, Sugar 15.2, Protein 4.2
PUMPKIN STREUSEL MUFFINS
This recipe is from a Penzey's spices catalog. I had torn the recipe out so I don't know who the original submitter is. My family loves pumpkin pie so I was looking for a way to make it without actually making a pie! LOL I haven't made this yet.
Provided by Zaney1
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- Cream together butter and brown sugar.
- Add the egg and blend.
- In a seperate bowl, mix together the pumpkin and evaporated milk.
- Mix into the creamed butter mixture.
- Add the baking soda and spices and mix gently.
- Add the 1 2/3 cup flour and stir taking care not to over sitr.
- Spoon the batter into 12 regular sized greased muffin tin cups.
- In a small bowl, mix together the 2 Tbsp flour, 2 1/2 Tbsp white sugar, 1 tsp cinnamon & 1 Tbsp butter with a fork until the topping is the size of small peas.
- Sprinkle the topping over the muffins.
- Bake at 375 for 18-22 minutes.
Nutrition Facts : Calories 241.2, Fat 9.7, SaturatedFat 5.9, Cholesterol 39.9, Sodium 295, Carbohydrate 36.5, Fiber 0.8, Sugar 20.6, Protein 3
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