Pumpkin Streusel Muffins

Name: Pumpkin Streusel Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: nonstick cooking spray; 0.5 cup rolled oats; 0.5 cup chopped walnuts; 0.5 cup brown sugar; 2 tablespoons all-purpose flour; 4 tablespoons cold butter, cut into pieces; 4 cups canned pumpkin puree; 1.6666667461395 cups white sugar; 0.66666668653488 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 teaspoon baking powder; 0.5 teaspoon ground cloves; 0.25 teaspoon ground ginger; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cardamom; 0.5 cup coarsely chopped walnuts

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Fall deliciousness ... everything you find in a pumpkin pie but in a muffin with a streusel topping. Perfect for breakfast with a hot cup of java!

Recipe by Kat Cables Table

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

36

Yield:

36 muffins

Jump to Nutrition Facts

Ingredients

nonstick cooking spray

Streusel Topping:

½ cup rolled oats
½ cup chopped walnuts
½ cup brown sugar
2 tablespoons all-purpose flour
4 tablespoons cold butter, cut into pieces

Muffins:

4 cups canned pumpkin puree
1 ⅔ cups white sugar
⅔ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
½ cup coarsely chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Use fresh pureed pumpkin instead of canned, if desired.

Nutrition Facts (per serving)

178	Calories
8g	Fat
24g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 36
Calories 178
% Daily Value *
Total Fat 8g	11%
Saturated Fat 2g	10%
Cholesterol 24mg	8%
Sodium 225mg	10%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	5%
Total Sugars 13g
Protein 3g
Vitamin C 1mg	6%
Calcium 23mg	2%
Iron 1mg	7%
Potassium 100mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.