Pumpkin Streusel Muffins
Serves: 20
These Pumpkin Streusel Muffins are the perfect morning treat to welcome the start of my favorite season, fall!
  • Topping:
  • 2 Tbs. unsalted butter, melted
  • ¼ cup quick oats
  • ⅓ cup brown sugar
  • 2 Tbs. whole wheat flour
  • ½ tsp. pumpkin pie spice
  • Muffins:
  • 1½ cups All Purpose Flour
  • 1 cup whole wheat flour
  • ¼ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1½ tsp. pumpkin pie spice
  • ½ tsp. salt
  • 2 eggs
  • ¾ cup brown sugar
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • ¾ cup buttermilk
  • 6 Tbs. unsalted butter, melted
  • 1 tsp. maple extract
  1. Pre-heat the oven to 400 degrees. Line muffin tins with paper liners, set aside.
  2. In a small microwave safe bowl, melt the entire ½ cup butter (for topping and muffins combined) Takes about 1 minute, stopping after 30 seconds to stir. Set aside.
  3. Make the crumble topping by combining the remaining 4 topping ingredients. Stir in 2 Tbs. of the melted butter, set aside.
  4. Make the muffins. In a large bowl, combine the dry ingredients (flours, granulated sugar, baking powder, baking soda, pumpkin pie spice and salt.
  5. In a small bowl, combine the wet ingredients (eggs, brown sugar, pumpkin, buttermilk, 6 Tbs. melted butter and maple extract.
  6. Pour the wet ingredients into the dry ingredients, fold until combined, without overstiring.
  7. Scoop batter (about ¼ cup each) into the lined muffin tins. Top with a heaping 1 tsp. of streusel topping. Bake for about 18 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before serving,
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/pumpkin-streusel-muffins/