Streuseled Pumpkin Buttermilk Muffins

These Streuseled Pumpkin Buttermilk Muffins are the perfect answer to a Fall season breakfast. Tangy, moist and with big hunks of crunchy streusel, I can’t think of a better way to enjoy my morning cup of coffee.

I would seriously eat muffins every day given the opportunity. Let’s face it, muffins are the perfect bite with morning coffee or tea, especially when they’re not too sweet like these Streuseled Pumpkin Buttermilk Muffins. One of my immediate conundrums (with muffins) is I have such a difficult time deciding which muffins to bake, buy or eat. There are so many flavor choices (when staring into the abyss of a pastry counter) and quite frankly I want to indulge in ALL. OF. THEM. Can you blame me?

Muffins, in their purest form, are basically just a good excuse to eat cake for breakfast. They are CAKE, dressed as business casual; no sprinkles, fondant or meringue adorns them. This is how muffins, with their unflashy appearance and low-key satisfaction have been able to market themselves as a humble, morning meal. And we muffin lovers are 100 percent behind it!

However, while healthy-muffin making is a noble pursuit, I haven’t quite decided if “healthy” is my favorite way to enjoy them. Have you ever purchased a “good-for-you” muffin only to find they have swapped in as much whole grain flour as possible without just selling paper liners full of Metamucil? It’s just not good. Lucky for all of you I have adorned these pumpkin buttermilk muffins with a generous amount of my favorite streusel. These muffins are anything but a humble breakfast!

Looking for More Muffin Recipes? Try These:

• Peanut Butter Banana Chocolate Chip Muffins They are pretty amazing and keep their peanut butter flavor
• Pumpkin Brown Sugar Muffins There is something about the ration of ingredients that makes these amazing
• Sweet Potato Muffins with Cinnamon Sugar Coating Light and airy with the perfect outer crunch

How To Make Homemade Pumpkin Muffins

The best piece of advice I can give you is to read through the recipe thoroughly before starting, making sure you have all the ingredients. This is a great trick before starting any recipe, but especially baking recipes. Substitutuing ingredients in baking often don’t work out and you’re left wondering what happened.

The batter for these muffins is stiff or maybe thick is a better word. You don’t want to overmix the batter once you add the flour. A stand mixer gives the best result when it comes to not overmixing.

Tips On Making Muffins

• start with ingredients at room temperature (buttermilk, eggs etc.)
• do not overmix the batter once you add the flour ~ a stand mixer or a flexible spatula will give the best results
• use the freshest spices possible
• the batter should be stiff enough to hold a spoon upright ~ if the batter seems runny, slowly fold in an extra tablespoons of flour or two
• fill the muffin liners 2/3 full, leaving room for the streusel
• do-not over-bake the muffins
• allow muffins to cool 10 minutes in the pan before removing them

What Is the Difference Between A Muffin and A Cupcake?

The short answer in my opinion is frosting. The ingredients are identical-butter, flour, sugar, eggs, but muffins never really have frosting. However, muffins and cupcakes are most definitely different when it comes to the method in which we make them and the consistency of the batter. When we make cupcakes, butter and sugar are creamed together into a smooth and fluffy batter. Since cupcake batter is beaten significantly longer than muffin batter, there is a uniformity of the air bubbles throughout the cupcake. Muffin batter is beaten for a short amount of time and as a result, remains lumpy and stiff. This is why muffins are more dense and hearty.

Do I Have To Use Muffin Liners When Baking Muffins?

You don’t. However, muffins (and cupcakes) are definitely more hygienic in the handling process when liners are present. Also, when you use liners, you don’t have to grease the holes of your muffin tins. (I do always grease the top or flat part of my muffin tin in case the batter bakes over the sides). Liners also help reduce the wear and tear on your nonstick muffin pans. Ultimately it’s a personal choice.

Why Do Muffins Sink In The Middle?

It’s super important to measure out your baking powder and baking soda precisely. If you don’t, too much of either can cause the batter to overflow and therefore deflate in the pan. Adding too little will not allow to rise and sit flat. Use a baking scale whenever possible to measure dry ingredients. Another possibility is oven temperature that is too low, causing the cell structure of the batter not to set. Air spaces created by the leavening rising is what ends up collapsing. If you are concerned with your oven temperature being off, test it with an oven thermometer.

As the muffins bake and rise, the streusel spreads over the muffin and creates the perfect crunchy topping. Every bite has a nice hunk of sugar crunch that you are going to appreciate…trust me.

What Is The Difference Between Streusel and Strudel?

Streusel is the crumble topping found on top of the muffins you see here. The crumbly texture of streusel and it’s sweetness takes a simple recipe and knocks it out of the park! Streusel has very few ingredients such as, flour, sugar and butter, but can also include spices and chopped nuts. A strudel is an actual dessert on it’s own, made of thin layers of pastry wrapped around fruit filling.

How To Keep Muffins Moist

Using buttermilk in muffins creates a slightly acidic and tart batter, which is not only pleasing to the palate, but helps break down the long strands of gluten that can make baked goods tough.

Looking For More Muffins To Try? Try These:

• Streusel-Topped Pumpkin Chocolate Chip Muffins
• Streuseled Honey-Butter Breakfast Muffins
• Streuseled Pretzel and Chocolate Chip Buttermilk Muffins

Recipes Shared Previously On This Date:

• Five Years Ago: Chili ~ My Way
• Six Years Ago: Pumpkin, Barley and Sage Soup
• Eight Years Ago: Pumpkin Pie Martini

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Print Recipe 5 from 17 votes Streuseled Pumpkin Buttermilk Muffins These Streuseled Pumpkin Buttermilk Muffins are the perfect answer to a Fall season breakfast. Tangy, moist and with big hunks of crunchy streusel, I can’t think of a better way to enjoy my morning cup of coffee. Prep Time25 minutes mins Cook Time22 minutes mins Cooling Time10 minutes mins Total Time57 minutes mins Course: Dessert Cuisine: American Keyword: Streuseled Pumpkin Buttermilk Muffins Servings: 18 muffins Calories: 224kcal Author: Cathy Equipment Muffin Tin Ingredients Muffins: 3 cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda 1/4 tsp table salt 1/4 tsp ground nutmeg 1/8 tsp ground ginger 1/2 cup butter 1 cup granulated sugar 2 large eggs 1 (15 oz) can pumpkin puree 1/4 cup buttermilk 1/2 tsp vanilla extract Streusel: 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 tsp pumpkin pie spice 3 tbsps cold butter, slightly chopped Instructions Preheat oven to 350 degrees F. Line muffin tins with paper liners. In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg and ginger. Set aside. With a stand or hand mixer, beat butter and sugar together until light and fluffy; about 3 minutes. Add eggs, pumpkin, buttermilk and vanilla. Add flour mixture and mix together slowly and only until combined. The batter will be thick. Fill muffin tin liners 2/3 full with batter. For the topping, combine all of the ingredients and use your fingers to create a crumb like mixture. Scatter evenly over the top of all muffins. Bake in the center rack of the oven for 15-22 minutes or until a toothpick comes out clean when stuck in to the center. Cool muffins in the tin for 10 minutes on a wire rack. Remove and let completely cool, but they do taste good warm. Nutrition Nutrition Facts Streuseled Pumpkin Buttermilk Muffins Amount Per Serving Calories 224 Calories from Fat 68 % Daily Value* Fat 7.6g12% Saturated Fat 4.5g28% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Cholesterol 39.2mg13% Sodium 191.5mg8% Potassium 31.5mg1% Carbohydrates 35.7g12% Fiber 0.9g4% Sugar 16.7g19% Protein 3.4g7% Vitamin A 22.4IU0% Vitamin C 0.5mg1% Calcium 46.2mg5% Iron 6.2mg34% * Percent Daily Values are based on a 2000 calorie diet.