1h 15m$5.83Pumpkin Spice Streusel Muffins
Soft, warmly spiced pumpkin muffins with a crisp brown sugar streusel topping. Canned pumpkin keeps the crumb moist, while chilled streusel bakes into distinct, buttery crumbles.
Shopping options
Vanilla extract
1 Teaspoon
Private Selection Pure Vanilla Extract
4%
Light brown sugar, packed
1 Cup
Domino Premium Pure Cane Light Brown Sugar 2 lb Zipper-Pack
23%
Baking soda
0.5 Teaspoon
Bob's Red Mill® Baking Soda
1%
Ground pumpkin pie spice
2.5 Teaspoon
Kroger® Pumpkin Pie Spice Shaker
11%
All-purpose flour
2.25 Cup
White Lily All Purpose Flour, 2 lb Bag
30%
Unsalted butter
11 Tablespoon
Kroger® Unsalted Butter Sticks
34%
Canned pumpkin puree, not pumpkin pie filling
1 Cup
Libby's 100% Pure Canned Pumpkin
57%
Baking powder
1 Teaspoon
Kroger® Baking Powder
2%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
Fine salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Cost Summary
· only what you use
per serving · 12 servings
Cook this recipe
- All-purpose flour-2.25 cups
- Light brown sugar-1 cup
- Canned pumpkin puree, not pumpkin pie filling-1 cup
- Unsalted butter-11 tablespoons
- Large eggs-2 each
- Ground pumpkin pie spice-2.5 teaspoons
- Baking powder-1 teaspoon
- Vanilla extract-1 teaspoon
- Baking soda-0.5 teaspoons
- Fine salt-0.5 teaspoons
Wash your hands with soap and water and start with clean work surfaces. Heat the oven to 375°F with a rack in the center. Line all 12 muffin cups with paper liners.
Wash hands with soap and water and use clean work surfaces before preparing the ingredients.
Place the 8 tablespoons butter for the batter in the microwave-safe bowl. Microwave in short intervals until just melted, then set aside to cool until lukewarm.
Make the streusel in a second bowl. Stir together 1/2 cup flour, 1/4 cup packed brown sugar, and 1/2 teaspoon pumpkin pie spice. Work in the 3 tablespoons cold butter with a fork until the mixture forms irregular crumbs with no loose, powdery flour. Pinch some crumbs together to make pea-size clusters. Refrigerate while preparing the batter.
Do not taste the unbaked streusel; it contains raw flour.
In the third bowl, whisk together the remaining 1 3/4 cups flour, 2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt.
Whisk the remaining 3/4 cup packed brown sugar into the cooled melted butter. Add the pumpkin puree, eggs, and vanilla, then whisk until smooth. Wash your hands after handling the raw eggs.
Wash hands after handling raw eggs.
Add the dry ingredients to the pumpkin mixture. Fold gently with the spatula just until no dry flour remains, scraping the bottom of the bowl. The batter will be thick; do not beat it smooth.
Do not taste the raw batter; it contains raw flour and eggs.
Wash bowls, utensils, and work surfaces that contact raw eggs and flour before using them for ready-to-eat food.
Divide the batter evenly among all 12 muffin cups, filling each approximately three-quarters full. Divide all the chilled streusel evenly over the 12 muffins. Press the crumbs very lightly against the batter so they adhere without sinking.
Bake for 22–25 minutes, until the streusel is lightly browned and a toothpick inserted into the center of a muffin comes out clean, with no wet batter. Test through the muffin crumb rather than only the topping.
Use oven mitts when handling the hot muffin pan.
Let the muffins cool in the pan for 5 minutes, then carefully transfer them to the wire rack. Cool for at least 10 more minutes before serving so the crumb sets and the streusel firms up.
Use oven mitts when handling the hot muffin pan.
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