Cinnamon Crunch Pumpkin Muffins
I think you will LOVE these pumpkin muffins! They are the definition of moist, with a rich, pumpkin spice flavor. And, topped with a buttery, crunchy streusel topping.
Ingredients
Wet ingredients:
- 2 eggs, beaten
- 1/3 cup vegetable oil
- 1 and 1/8 cups sugar
- 1 and 1/8 cups pumpkin puree
Dry ingredients:
- 1 and 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon nutmeg
For the streusel topping:
- 1/2 cup flour
- 1/4 cup brown sugar, or white sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Add all of the wet ingredients (eggs, oil, sugar, pumpkin) into a mixing bowl. Beat well to combine.
- In a separate mixing bowl, add the dry ingredients (flour, baking powder, baking soda, salt, and spices).
- Slowly spoon the dry ingredients into the wet ingredients, stirring between each addition until combined.
- Make the streusel. In a small bowl, add flour, sugar, cinnamon and melted butter. Toss with a fork to wet the dry ingredients with the butter. It will make a sandy mixture with some clumps.
- Add batter to a greased muffin tin. Spoon the streusel topping over the top of each cavity with batter.
- Bake for 25-30 minutes, or until the muffins have risen with no wiggle to the middle of them. The streusel topping should be crunchy, but not burned.
Serving: 1muffin, Calories: 257kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 244mg, Potassium: 84mg, Fiber: 1g, Sugar: 24g, Vitamin A: 3731IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg
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