September 15, 2015

Pumpkin streusel muffins

Who else is ready for pumpkin season?? Have you already been making pumpkin foods or are you waiting a bit longer? I'm trying to use up the last bit of last year's pumpkin puree we froze from all the Long Island Cheese pumpkins were grew before it's time to restock from this year's pumpkins. At least that's my excuse for these tasty pumpkin muffins. We had our first preview of fall weather this past weekend and I loved every second of it. This week will be getting warm again, but not as hot as it's been. I was so excited to get to bring out sweat pants, socks, and a blanket. Oh, and a hard apple cider. It's the little things in life, right?! The leaves are just stating to get hints of colors in them and that makes me happy.

These pumpkin muffins are perfect for a fall time snack or breakfast with a warm mug of coffee or tea. This recipe will make one dozen muffins - perfect for sharing.

Pumpkin streusel muffins
for the streusel:
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
pinch of sea salt
1/2 teaspoon cinnamon
4 tablespoons cold unsalted butter, cut into cubes 
for the batter:
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
1/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 cup pumpkin puree
1/2 cup buttermilk

Lightly grease a muffin tin or line with muffins liners. Preheat the oven to 350 degrees.

In a medium bowl whisk together the flour through cinnamon for the streusel. Work in the butter with your fingers until it is combined and formed into small clumps. Place in the refrigerator.

In another medium bowl, whisk together the dry batter ingredients (flour through nutmeg). In a large bowl, whisk together the wet ingredients (brown sugar through buttermilk) until well-combined. 

Stir the dry ingredients into the wet with a wooden spoon until just combined. 

Divide the batter equally into all 12 muffins holes. Then top each muffin with some of the streusel.

Bake until the muffins are lightly golden and an inserted toothpick comes out cleanly, about 25 minutes. 

What was I cooking one year ago?: pumpkin spice loaf cake

Two years ago?: stewed Indian-spiced eggplant, cauliflower, and chickpeas
Three?: chicken tikka masala
Four?: Spanish rice
5?: Moroccan stewed chicken


  1. Oh, these are lovely! And I love that you make your own pumpkin puree - I've been meaning to try that one of these falls but I haven't gotten around to it yet. I haven't cooked with pumpkin yet this year, but I'm looking forward to it! =)

  2. Yum, yum, yum! I can't wait to try these. I'm ready for pumpkin season.

  3. these sound SUPER delicious! mmm.

  4. I am SO ready for pumpkin season! These muffins look so tasty!

  5. These look absolutely stunning. So much yes to these pumpkin treats! :)

  6. I am so ready for pumpkin season! I love these light and fluffy muffins.

  7. Hi Amy, fall and winter are my favorite seasons, I love bundling up. Love these pumpkin muffins!!

  8. Hi Amy, fall and winter are my favorite seasons, I love bundling up. Love these pumpkin muffins!!

  9. What a wonderful way to say hello to autumn! Not full-fledged pumpkin pie but a nice mild transition loaded with streusel. Delicious!

  10. Those muffins look fantastic, Amy. The streusel topping is totally irresistible.


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