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.
Servings 18 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
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp pumpkin pie spice
- 3 tbsps cold 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.
Calories: 224kcal | Carbohydrates: 35.7g | Protein: 3.4g | Fat: 7.6g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 39.2mg | Sodium: 191.5mg | Potassium: 31.5mg | Fiber: 0.9g | Sugar: 16.7g | Vitamin A: 22.4IU | Vitamin C: 0.5mg | Calcium: 46.2mg | Iron: 6.2mg