Here is the second of the delicious pumpkin muffins I have made lately and they are just as yummy as the first recipe.
The difference is that these have a streusel topping where as the others have a cinnamon sugar topping.
They are both perfect for breakfast on a cold Fall morning with a steaming cup of tea or coffee or an ice cold glass of milk.
No matter how you eat them you will enjoy them, so get in the kitchen and start baking :)
Here's what you need:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup sugar
3 large eggs, at room temperature
3/4 cup Libby's solid pack pumpkin, NOT pumpkin pie filling
1/2 cup whole milk
2-1/2 cups flour, I used unbleached
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. Pumpkin Pie Spice
Streusel topping
3/4 cup flour
1/4 cup brown sugar, packed
1/4 cup sugar
1 tsp. cinnamon
6 Tbs. butter, softened
Preheat oven to 350 degrees. Line two 12 cup muffin pans or one 24 cup muffin pan with paper liners and set aside.
In a bowl mix the flour, baking powder, baking soda, salt, and Pumpkin Pie Spice. Set aside
The difference is that these have a streusel topping where as the others have a cinnamon sugar topping.
They are both perfect for breakfast on a cold Fall morning with a steaming cup of tea or coffee or an ice cold glass of milk.
No matter how you eat them you will enjoy them, so get in the kitchen and start baking :)
Here's what you need:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup sugar
3 large eggs, at room temperature
3/4 cup Libby's solid pack pumpkin, NOT pumpkin pie filling
1/2 cup whole milk
2-1/2 cups flour, I used unbleached
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. Pumpkin Pie Spice
Streusel topping
3/4 cup flour
1/4 cup brown sugar, packed
1/4 cup sugar
1 tsp. cinnamon
6 Tbs. butter, softened
Preheat oven to 350 degrees. Line two 12 cup muffin pans or one 24 cup muffin pan with paper liners and set aside.
In a bowl mix the flour, baking powder, baking soda, salt, and Pumpkin Pie Spice. Set aside
In a large bowl or the bowl of a stand mixer beat the butter and sugars until fluffy and well blended.
Add the eggs and mix well.
Add the pumpkin and mix well. The mixture will look separated, this is normal.
Alternate the flour and milk starting and ending with the flour. Scrape down the sides as you go to fully incorporate the flour.
In a small bowl mix the streusel topping.
I use my fingers to push the butter into the sugar mixture. It will look like chunky wet sand when ready. Some of the butter will still be in small chunks.
Using an ice cream size scoop place one scoop of muffin batter in each paper liner. You should get 20 muffins.
Sprinkle the topping evenly over all muffins.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Perfect Fall breakfast with a cup of tea or coffee or a glass of ice cold milk. Mmmm mmmm
Enjoy!
Serves 20 muffins.
Here's the handy printable - Pumpkin Streusel Muffins
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