Can I make the streusel topping ahead of time?

Yes — prepare the most individual streusel topping up to 3 days ahead and store in an airtight container in the most individual refrigerator. The most cold individual streusel is actually the most perfectly prepared for the most direct individual scattering over the most individual unbaked muffin tops — the most cold individual streusel maintains the most beautifully distinct individual butter pieces for the most gorgeously defined and the most properly crunchy individual finished streusel topping.

How do I prevent the streusel from sinking into the muffin?

Three most effective individual techniques for the most beautifully elevated and the most properly surface-remaining individual streusel topping are keeping the most individual streusel the most completely cold before scattering, filling the most individual muffin cups to only three-quarters full rather than overfilling, and scattering the most individual streusel the most immediately before the most individual muffins go into the most preheated individual oven without any the most individual waiting period.

Can I use quick oats instead of rolled oats in the streusel?

Old-fashioned individual rolled oats produce the most beautifully hearty and the most properly visible individual oat pieces in the most finished individual streusel topping that provide the most satisfying individual crunch and the most gorgeous individual textural interest. Quick individual oats produce the most fine and the most less distinctively individual oat piece that blends the most completely into the most surrounding individual streusel without the most beautifully defined individual oat individual texture.

Pumpkin Streusel Muffins Easy Moist Brown Sugar Butter Top

Name: Pumpkin Streusel Muffins The Most Easy Moist Pumpkin Sour Cream Brown Sugar Cinnamon Butter Oat Streusel Crumble Topping Fall Muffin
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1/2 cup All-Purpose Flour for streusel; 1/4 cup Old-Fashioned Rolled Oats; 1/3 cup Packed Brown Sugar for streusel; 1/2 tsp Ground Cinnamon for streusel; 1/4 tsp Salt for streusel; 4 tbsp Unsalted Butter cold and cut into cubes for streusel; 1 3/4 cups All-Purpose Flour for muffins; 2 tsp Pumpkin Pie Spice; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt for muffins; 1 cup Pure Pumpkin Puree; 3/4 cup Packed Brown Sugar for muffins; 1/3 cup Vegetable Oil; 1/2 cup Sour Cream room temperature; 2 large Eggs room temperature; 1 tsp Pure Vanilla Extract

Description

The most extraordinary Pumpkin Streusel Muffins made by making streusel first by combining 1/2 cup flour 1/4 cup rolled oats 1/3 cup packed brown sugar 1/2 tsp cinnamon and 1/4 tsp salt adding 4 tbsp cold cubed butter cutting with pastry cutter until pea-sized clusters form refrigerating then preheating oven to 375°F lining 12-cup tin whisking 1 3/4 cups flour 2 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt whisking 1 cup pumpkin puree 3/4 cup packed brown sugar 1/3 cup oil 1/2 cup room temperature sour cream 2 room temperature eggs and vanilla until smooth pouring wet into dry folding gently just combined dividing among 12 cups 3/4 full scattering generous chilled streusel over each top baking 375°F 18 to 22 minutes until toothpick clean and streusel beautifully golden cooling 5 minutes in tin then rack. A completely perfect moist pumpkin sour cream brown sugar spice oat cold butter streusel fall muffin recipe.

Ingredients

Scale

1/2 cup All-Purpose Flour for streusel

1/4 cup Old-Fashioned Rolled Oats

1/3 cup Packed Brown Sugar for streusel

1/2 tsp Ground Cinnamon for streusel

1/4 tsp Salt for streusel

4 tbsp Unsalted Butter cold and cut into cubes for streusel

1 3/4 cups All-Purpose Flour for muffins

2 tsp Pumpkin Pie Spice

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt for muffins

1 cup Pure Pumpkin Puree

3/4 cup Packed Brown Sugar for muffins

1/3 cup Vegetable Oil

1/2 cup Sour Cream room temperature

2 large Eggs room temperature

1 tsp Pure Vanilla Extract

Instructions

1. Make streusel: combine flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter. Cut with pastry cutter until pea-sized clusters. Refrigerate.

2. Preheat oven to 375°F 190°C. Line 12-cup tin.

3. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in large bowl.

4. Whisk pumpkin puree, brown sugar, oil, sour cream, eggs, and vanilla until smooth.

5. Pour wet into dry. Fold gently just combined. Do not overmix.

6. Divide among 12 cups 3/4 full. Scatter generous cold streusel over each top.

7. Bake 375°F 18 to 22 minutes until toothpick clean and streusel golden.

8. Cool 5 minutes in tin. Transfer to rack.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Muffins, Pumpkin, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 275
Sugar: 20g
Sodium: 185mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 42mg

Keywords: pumpkin streusel muffins, easy moist pumpkin streusel muffins recipe sour cream brown sugar oat cold butter streusel topping, best fall pumpkin streusel muffins, moist pumpkin sour cream brown sugar oat butter streusel fall bakery muffin