Pumpkin Streusel Muffins

These pumpkin streusel muffins combine a tender, spiced crumb with a buttery, crunchy topping for the perfect fall treat.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

Start with a brown sugar and cinnamon streusel, then mix a pumpkin-spiced batter with buttermilk for moisture. Divide into a greased muffin tin, top with streusel, and bake at 350°F for about 22–25 minutes until golden and done.

Directions

Grease a 12-cup muffin pan or line with paper liners. Set the oven to 350°F to preheat.

For the streusel, combine ½ cup flour, 3 tablespoons brown sugar, a pinch of sea salt, and ½ teaspoon cinnamon in a medium bowl. Add 4 tablespoons cold cubed unsalted butter and rub it in with your fingers until small clumps form. Chill in the fridge.

In another bowl, whisk together the dry batter ingredients: 1½ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon allspice, and ¼ teaspoon freshly ground nutmeg.

In a large bowl, whisk the wet ingredients: ¼ cup brown sugar, ½ cup granulated sugar, 1 egg, 1 cup pumpkin puree, and ½ cup buttermilk until smooth.

Pour the dry mixture into the wet and stir with a wooden spoon just until no streaks of flour remain. Do not overmix.

Divide the batter evenly among the 12 muffin cups. Sprinkle the chilled streusel over each muffin. Bake for 22–25 minutes, until golden and a toothpick inserted in the center comes out clean.