Ingredients for Pumpkin Streusel Muffins
- ¼ cup (½ stick) cold, cubed margarine
- Sugar
- ½ cup packed light brown sugar
- Pumpkin
- Buttermilk
- 2 large eggs
- Molasses
- Orange Zest
- All Purpose Flour
- Baking Powder
- 2 teaspoons baking soda
- Pumpkin Pie Spice
- ½ teaspoon salt
- ½ cup all-purpose flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Streusel Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Streusel Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and ¾ cup packed light brown sugar until light and fluffy.
- Add 2 large eggs, 1 teaspoon vanilla extract, and 1 (15 ounce) can pumpkin puree. Beat until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- For the streusel topping: In a medium bowl, combine ½ cup all-purpose flour, ½ cup packed light brown sugar, and ¼ cup (½ stick) cold, cubed margarine.
- Using a pastry blender or your fingertips, cut the margarine into the flour mixture until it resembles coarse crumbs.
- Fill the prepared muffin cups about two-thirds full with the batter.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
74g
Fat
7g
Carbs
12g
