Streusel Pumpkin Muffins

Health score
2%
Streusel Pumpkin Muffins
45 min.
12
255kcal

Suggestions


Welcome to the delightful world of Streusel Pumpkin Muffins, where the warm, comforting flavors of fall come together in a scrumptious treat perfect for any morning meal or brunch gathering. These muffins are not just a feast for the taste buds; they also fill your kitchen with an irresistible aroma that will have everyone eagerly anticipating the first bite.

Imagine biting into a soft, moist muffin, enriched with the rich essence of pumpkin and a hint of warm spices. Each muffin is topped with a crunchy streusel made from crushed gingersnaps, adding a delightful twist that elevates the traditional pumpkin muffin to new heights. The combination of brown sugar and buttery goodness creates a sweet topping that perfectly complements the tender muffin base.

Whether you're enjoying them with a cup of coffee on a crisp autumn morning or serving them at a cozy brunch with friends, these muffins are sure to impress. With just 45 minutes of preparation time, you can whip up a batch of 12 delicious muffins that are not only satisfying but also a healthier option, with each muffin containing around 255 calories. So, roll up your sleeves and get ready to indulge in these delightful Streusel Pumpkin Muffins that will warm your heart and brighten your day!

Ingredients

  • 1.5 cups flour all-purpose
  • cup brown sugar packed
  • teaspoon baking soda 
  • teaspoon pumpkin pie spice 
  • 0.3 teaspoon salt 
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 0.5 cup buttermilk 
  • tablespoons vegetable oil 
  •  eggs 
  • 0.8 cup gingersnaps crushed ( 13 cookies)
  • tablespoons flour all-purpose
  • tablespoons brown sugar packed
  • tablespoons butter softened
  • serving almonds sliced

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
  3. In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
  4. In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly.
  5. Sprinkle evenly over batter in each cup.
  6. Bake 24 minutes or until toothpick inserted in center comes out clean.
  7. Remove muffins from pan to cooling rack.
  8. Sprinkle with sliced almonds.
  9. Serve warm.

Nutrition Facts

Calories255kcal
Protein5.12%
Fat23.41%
Carbs71.47%

Properties

Glycemic Index
20.08
Glycemic Load
9.81
Inflammation Score
-8
Nutrition Score
7.5095653015634%

Nutrients percent of daily need

Calories:255.17kcal
12.76%
Fat:6.74g
10.37%
Saturated Fat:2.68g
16.74%
Carbohydrates:46.3g
15.43%
Net Carbohydrates:43.77g
15.92%
Sugar:22.67g
25.18%
Cholesterol:22.26mg
7.42%
Sodium:270.27mg
11.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.31g
6.63%
Vitamin A:1991.39IU
39.83%
Manganese:0.36mg
18.15%
Folate:48.66µg
12.17%
Selenium:8.35µg
11.92%
Vitamin B1:0.16mg
10.79%
Fiber:2.53g
10.12%
Vitamin B2:0.17mg
10%
Iron:1.76mg
9.77%
Vitamin B3:1.39mg
6.95%
Phosphorus:52.94mg
5.29%
Calcium:49.88mg
4.99%
Vitamin B5:0.49mg
4.86%
Vitamin K:4.73µg
4.51%
Copper:0.08mg
3.95%
Magnesium:14.79mg
3.7%
Potassium:123.71mg
3.53%
Vitamin B6:0.07mg
3.49%
Vitamin E:0.42mg
2.77%
Zinc:0.32mg
2.16%
Vitamin B12:0.08µg
1.41%
Vitamin D:0.2µg
1.36%