Pumpkin Streusel Muffins

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 212kcal

Author: Lord Byron's Kitchen

This muffin is the perfect fall treat! Pumpkin Streusel Muffins are chock full of pumpkin spice flavour and topped with a crunchy streusel topping made with chopped pecans. This muffin has just the right amount of sweetness, and it's deliciously soft and moist! It's hard to eat just one of these!

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Ingredients

For the Muffin Base:

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon pumpkin spice blend
1/3 cup vegetable oil
1 large egg
1/3 cup milk

For the Muffin Streusel Topping:

1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cold, cubed
1 teaspoon pumpkin spice blend
1/4 cup chopped pecans, toasted

Instructions

Preheat oven to 375 degrees F and line a muffin tin with paper liners. Set aside.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin spice blend.
In another bowl, whisk together the egg, oil and milk.
Pour the wet mixture into the dry mixture. Stir to combine.
Add the toasted pecans and fold into the muffin batter.
Divide the batter evenly among the twelve muffin liners. Set aside.
Next, use a fork to smash together the first four ingredients of the streusel topping. It should look lumpy and coarse. Toss in the chopped pecans and evenly top the muffins with the mixture.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely.
Store in air-tight container or in a domed cake stand for up to 3 days.

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