Pumpkin muffins with a crunchy cinnamon crumb topping.
Original recipe makes 18 muffins
Ingredients
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
2 eggs
1 cup pumpkin puree
1/3 cup water
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Streusel:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
1/4 teaspoon ground cinnamon
-
PREP
20 mins
-
COOK
20 mins
-
READY IN
40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
- 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.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.
Nutrition
Calories: 181 kcal
Carbohydrates: 29.2 g
Cholesterol: 39 mg
Fat: 6.5 g
Fiber: 0.8 g
Protein: 2.2 g
Sodium: 284 mg