Pumpkin Muffins with Cinnamon Streusel Topping recipe

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Ingredients

¾ cup brown sugar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 cup pumpkin puree
⅓ cup water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
¼ teaspoon ground cinnamon

Nutrition Info

181 calories
carbohydrate: 29.2 g
cholesterol: 35.9 mg
fat: 6.5 g
fiber: 0.8 g
protein: 2.2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 283.8 mg
sugar: 18.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.

  2. Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs, beat until incorporated. Beat in pumpkin puree and water.

  3. Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.

  4. Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.

  5. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Recipe Yield

18 muffins

Recipe Note

Pumpkin muffins with a crunchy cinnamon crumb topping.

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