Description
Delightful Pumpkin Streusel Muffins featuring a moist pumpkin batter enriched with sour cream and molasses, topped with a sweet, crumbly brown sugar streusel. Perfectly spiced with pumpkin pie spice, these muffins make a cozy autumn treat or an everyday breakfast favorite.
Ingredients
Scale
Muffin Batter
- ¼ cup butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2/3 cup pureed pumpkin
- ½ cup sour cream
- 2 eggs (lightly beaten)
- 2 tablespoons molasses
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
Streusel Topping
- 1/3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons butter
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and fully combined, setting the base for a tender muffin.
- Add wet ingredients: Stir in the pureed pumpkin, sour cream, lightly beaten eggs, and molasses, mixing until smooth and well incorporated, which adds moisture and rich flavor to the batter.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spice.
- Mix dry and wet: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing, which keeps muffins tender.
- Fill muffin cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Make streusel topping: In a small bowl, combine the flour and brown sugar. Use a fork to cut in the cold butter until the mixture forms crumbly pieces, creating a sweet and crunchy topping.
- Top the muffins: Generously sprinkle the streusel topping evenly over each muffin, ensuring every bite is crowned with crunchy sweetness.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, allowing steam to escape and preventing sogginess.
Notes
- Make sure the butter is softened for easy creaming with sugars.
- Do not overmix the batter to keep the muffins light and tender.
- Molasses adds a deep flavor but can be substituted with honey if unavailable.
- The streusel topping can be refrigerated separately and added before baking if preparing muffins ahead of time.
- For a dairy-free version, substitute sour cream with coconut yogurt and butter with a vegan alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
