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.
Keyword Streuseled Pumpkin Buttermilk Muffins
Prep Time 25minutes
Cook Time 22minutes
Cooling Time 10minutes
Total Time 57minutes
1 tbspbaking powder
1/4 tsptable salt
1/4 tspground nutmeg
1 cupgranulated sugar
1(15 oz)can pumpkin puree
1/2 tspvanilla extract
1/2 cupgranulated sugar
1/4 cupall-purpose flour
1tsppumpkin pie spice
3tbspscold butter, slightly chopped
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.