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–+ servings
Up close photo of pumpkin muffin with streusel topping with a bite missing.

Pumpkin Ginger Streusel Muffins

Warm spices and sweet pumpkin blend perfectly in these moist Pumpkin Ginger Streusel Muffins, topped with a crunchy ginger cookie crumble for the ultimate fall treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 258 kcal

Ingredients
  

  • 1½ cups All-purpose flour
  • 1 cup brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • ½ cup buttermilk
  • 2 Tablespoons vegetable oil
  • 1 large egg
  • ¾ cup crushed gingersnaps (about 13 cookies)
  • 3 Tablespoons all-purpose flour (For streusel topping)
  • 3 Tablespoons brown sugar packed for streusel topping
  • 3 Tablespoons butter softened
  • ⅓ cup pecans chopped

Instructions
 

  • Heat oven to 350°F. Place paper baking cups in each of the 12 regular-size muffin cups; spray baking cups with cooking spray. *Note if using parchment baking cups, you do not need to spray them.
  • In a large bowl, mix 1½ cups flour, 1 cup packed brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil, and egg just until moistened. Divide batter evenly among muffin cups.
  • In a small bowl, mix crushed gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar, pecans, and the butter with a fork until crumbly. Sprinkle evenly over the batter in each cup.
  • Bake 22–25 minutes or until a toothpick inserted in center comes out clean. Remove the muffins from the pan to a cooling rack. Serve warm.

Nutrition

Serving: 1servingsCalories: 258kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 24mgSodium: 225mgPotassium: 146mgFiber: 2gSugar: 23gVitamin A: 3306IUVitamin C: 1mgCalcium: 49mgIron: 2mg
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