The streusel topping is especially good on these muffins. I often double the recipe and save some in the freezer to use later on Blueberry or Banana Muffins.
What you'll need
Ingredients
Pumpkin Muffins
1 cup unbleached all purpose flour
1 cup King Arthur whole wheat or oat flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. cloves
1 stick butter, room temperature or 1/2 canola oil
1 cup packed light or dark brown sugar
¼ cup sugar
2 eggs, room temperature
1 tsp. vanilla
1 can (15-ounce) pumpkin
1/2 cup golden raisins or dried cranberries, optional
Streusel Topping
¼ cup flour
2 tablespoons sugar
2 tablespoons brown sugar
½ tsp. cinnamon
Pinch salt
3 tablespoons cold unsalted butter, cut into small pieces
The method
Directions
01
Make the streusel: Pulse dry ingredients in small cuisinart to combine. Add cold butter and pulse a few times until mixture is combines and resembles wet sand. Transfer to bowl and pinch streusel to form tiny clumps. Refrigerate until ready to use.
02
Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and spray with nonstick cooking spray.
03
Whisk flour, soda, baking powder, salt, and spices in a small bowl.
04
Cream butter and sugars in large mixing bowl until light and fluffy. Beat in eggs, one at a time, stopping to scrape the sides and bottom of mixing bowl. Beat in vanilla and pumpkin. Add the dry ingredients, mixing gently by hand with wooden spoon, until evenly moistened. Stir in raisins.
05
Use large ice cream scoop to divide batter evenly among cups. Sprinkle with streusel topping. Bake 20-24 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then finishing cooling on rack.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Streusel Topped Pumpkin Muffins
Prep
Cook
Yield
The streusel topping is especially good on these muffins. I often double the recipe and save some in the freezer to use later on Blueberry or Banana Muffins.
Ingredients
Pumpkin Muffins
1 cup unbleached all purpose flour
1 cup King Arthur whole wheat or oat flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. cloves
1 stick butter, room temperature or 1/2 canola oil
1 cup packed light or dark brown sugar
¼ cup sugar
2 eggs, room temperature
1 tsp. vanilla
1 can (15-ounce) pumpkin
1/2 cup golden raisins or dried cranberries, optional
Streusel Topping
¼ cup flour
2 tablespoons sugar
2 tablespoons brown sugar
½ tsp. cinnamon
Pinch salt
3 tablespoons cold unsalted butter, cut into small pieces
Cook Like James · The method
Directions
1
Make the streusel: Pulse dry ingredients in small cuisinart to combine. Add cold butter and pulse a few times until mixture is combines and resembles wet sand. Transfer to bowl and pinch streusel to form tiny clumps. Refrigerate until ready to use.
2
Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and spray with nonstick cooking spray.
3
Whisk flour, soda, baking powder, salt, and spices in a small bowl.
4
Cream butter and sugars in large mixing bowl until light and fluffy. Beat in eggs, one at a time, stopping to scrape the sides and bottom of mixing bowl. Beat in vanilla and pumpkin. Add the dry ingredients, mixing gently by hand with wooden spoon, until evenly moistened. Stir in raisins.
5
Use large ice cream scoop to divide batter evenly among cups. Sprinkle with streusel topping. Bake 20-24 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then finishing cooling on rack.
Cook Like James
Streusel Topped Pumpkin Muffins
Prep
Cook
Yield
The streusel topping is especially good on these muffins. I often double the recipe and save some in the freezer to use later on Blueberry or Banana Muffins.
Ingredients
Pumpkin Muffins
1 cup unbleached all purpose flour
1 cup King Arthur whole wheat or oat flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. cloves
1 stick butter, room temperature or 1/2 canola oil
1 cup packed light or dark brown sugar
¼ cup sugar
2 eggs, room temperature
1 tsp. vanilla
1 can (15-ounce) pumpkin
1/2 cup golden raisins or dried cranberries, optional
Streusel Topping
¼ cup flour
2 tablespoons sugar
2 tablespoons brown sugar
½ tsp. cinnamon
Pinch salt
3 tablespoons cold unsalted butter, cut into small pieces
Directions
1
Make the streusel: Pulse dry ingredients in small cuisinart to combine. Add cold butter and pulse a few times until mixture is combines and resembles wet sand. Transfer to bowl and pinch streusel to form tiny clumps. Refrigerate until ready to use.
2
Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and spray with nonstick cooking spray.
3
Whisk flour, soda, baking powder, salt, and spices in a small bowl.
4
Cream butter and sugars in large mixing bowl until light and fluffy. Beat in eggs, one at a time, stopping to scrape the sides and bottom of mixing bowl. Beat in vanilla and pumpkin. Add the dry ingredients, mixing gently by hand with wooden spoon, until evenly moistened. Stir in raisins.
5
Use large ice cream scoop to divide batter evenly among cups. Sprinkle with streusel topping. Bake 20-24 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then finishing cooling on rack.
