Pumpkin Streusel Muffins
Are you ready for a delicious Pumpkin Muffin Recipe? Try this easily and delicious recipe this fall.
Servings: 12
Ingredients
For the Muffins:
- 1½ cup All Purpose Flour
- ½ cup Oats
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- ½ cup applesauce
- 2 eggs
- 1 cup canned pumpkin
For the Streusel Topping:
- 5 tablespoons butter softened
- ¼ cup white sugar
- ¼ cup brown sugar
- ¾ cup flour
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 Fahrenheit. Place paper muffin liners inside muffin tin. Spray muffin cups with non-stick cooking spray.
- Make streusel topping. Combine butter and both types of sugars with electric mixer. Slowly stir in flour and cinnamon until topping resembles small crumbs. Set aside.
- In a large mixing bowl, stir together the flour, oats, brown sugar, granulated sugar, baking soda, baking powder and salt, cinnamon, nutmeg, allspice, ginger and ground cloves. Set aside.
- In a separate bowl, stir together the applesauce, eggs and pumpkin.
- Slowly add the pumpkin mixture into the dry ingredients. Stir by hand until combined. Do not over mix the batter.
- Fill muffin cups ¾ full. Sprinkle 2-3 teaspoons of streusel topping on top of every muffin.
- Bake for 15-17 minutes or until toothpick inserted in center comes out clean.
- Let the muffins cool completely on a wire rack and then they are ready to serve and enjoy!
Notes
Store any leftover muffins an air tight container or bag at room temperature for up to 4-5 days.
Nutrition
Calories: 265kcal | Carbohydrates: 50g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 199mg | Potassium: 155mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3363IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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