Pumpkin Muffins with Streusel Topping
Pumpkin Muffins with Streusel Topping- moist, rich muffins filled with fall flavors and spices.
Recipe and more over at The Alchemist.
Pumpkin Muffins with Streusel Topping
Ingredients
2 cups (200 g.) flour
1 cup (150 g.) brown sugar
3 tsp baking powder
1/2 tsp salt
6 Tablespoons soft butter
1/2 cup (61 g.) sour cream or yogurt
3/.4 cup (210 g.) pumpkin puree (not pumpkin pie filling)
1 egg
1 1/2 tsp cinnamon
1/2 tsp allspice
3/4 tsp ground ginger
1/.4 tsp freshly grated nutmeg
Topping
1/.2 (50 g.) cup flour
1/2 cup (75 g.) brown sugar
1/4 cup (4 Tablespoons) soft butter
1 Tsp. cinnamon
Directions
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6. Cream together the brown sugar and butter. In a separate bowl mix together the dry ingredients, (the flour, baking powder, salt and spices.)
Add the egg to the butter and sugar mixture and mix well again. Add the pumpkin and sour cream and beat again. Scrape down the bowl then mix again. Now add the dry ingredients and mix by hand until just incorporated. Don't over mix.
Make the topping.
Mix all of the streusel ingredients together until it's well mixed and crumbly.
Grease a 12 count muffin pan and scoop muffin batter into pan, filling 3/4 of the way full. Distribute topping amongst all of the muffins.
Bake for about 18-24 minutes, until done in the center and they pass a toothpick test. Let cool in pan for about 15 minutes, then remove from pan and serve warm.