Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Instructions:
Warm your oven up to 350 F 175C and put paper liners in a muffin tin
Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl with a whisk
Put the pumpkin puree, buttermilk, melted butter, egg, and vanilla extract in a different bowl
Combine well
Add the wet ingredients to the dry ones and mix them together just until they are mixed
Make sure not to mix it too much; a few lumps are fine
Fill up each muffin pan cup about two thirds of the way to the top with muffin batter
Allow us to now make the streusel topping
Put 2 tablespoons of cold butter, 1/4 cup of all-purpose flour, and 1/4 cup of granulated sugar in a small bowl
Mix them together
Mix the ingredients together with a fork or your fingers until they look like coarse crumbs
Cover all of the muffin batter in each cup with streusel topping
After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean
When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through
With a hot cup of coffee or tea, enjoy your tasty Streuseled Pumpkin Buttermilk Muffins These are truly wonderful for the fall season
Comments
Post a Comment