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sourdough discard pumpkin muffin with streusel topping

Pumpkin Streusel Mufffins

Soft and tender pumpkin streusel muffins feature delicious pumpkin flavor with a crumbly pumpkin spice topping. Easy to make fall muffins!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 246 kcal

Equipment

  • 1 small bowl
  • 1 Large Bowl or stand mixer with paddle attachment
  • 1 Spatula

Ingredients
  

  • 1.5 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 15 oz can pumpkin puree
  • 1/3 cup melted butter
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla

Streusel

  • 3/4 cup all purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 6 tbsp melted butter unsalted

Instructions
 

Muffins

  • Preheat oven to 400 degree F and line cupcake or muffin tin with paper liners.
  • Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
    1.5 cup all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice
  • In a stand mixer fitted with a paddle attachment, add the eggs, pumpkin puree, sugar, melted butter, and vanilla. Beat on the lowest setting until just combined, do not over mix. If mixing by hand, mix gently until all ingredients are combined.
    1 15 oz can pumpkin puree, 1/3 cup melted butter, 2 eggs, 1 cup sugar, 1 tsp vanilla
  • Add half of the dry ingredients to the pumpkin mixture and mix on the lowest setting. Add the second half of the dry ingredients and continue to mix until combined, being careful not to over mix!

Streusel

  • In a small bowl whisk the flour, white sugar, brown sugar and pumpkin pie spice. Add the melted butter and stir with a fork until small crumbles form, being careful not to over-mix. Sprinkle the top of each muffin with streusel, covering it completely.
    3/4 cup all purpose flour, 1/4 cup white sugar, 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 6 tbsp melted butter

Bake

  • Bake at 400 degrees F for five minutes. Without opening the oven, reduce temperature to 350 degrees F and bake for an additional 15-17 minutes or until the muffins are firm on top and a toothpick comes out clean.
    Remove the muffins from the tin to cool.

Notes

  • For tender muffins, do not overmix batter.
  • Cover the top of the batter liberally with streusel topping for the best flavor!
  • For best results, transfer the muffins to cool on a cookie rack, instead of cooling in the tins.
  • Scoop flour into your measuring cup with a spoon, then level off with the back of a butter knife. 

Nutrition

Calories: 246kcalCarbohydrates: 43gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 263mgPotassium: 46mgFiber: 1gSugar: 25gVitamin A: 228IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Keyword muffins
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