Why You’ll Love This Recipe
- Warm and Cozy Flavors: The combination of pumpkin, cinnamon, and pumpkin pie spice creates a comforting flavor profile that embodies the essence of autumn.
- Perfect Texture: These muffins are incredibly moist and tender, thanks to the use of pumpkin puree and sour cream, while the streusel topping adds a satisfying crunch.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible even for novice bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- All-purpose flour
- Pumpkin pie spice
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Vegetable oil
- Eggs
- Pure pumpkin puree
- Sour cream
- Vanilla extract
For the Streusel Topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Melted butter
For the Vanilla Glaze (Optional):
- Powdered sugar
- Vanilla extract
- Milk or cream
Directions
- Prepare the Streusel Topping: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Stir in melted butter until the mixture becomes crumbly. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together brown sugar, granulated sugar, and oil. Add eggs one at a time, beating after each addition. Stir in pumpkin puree, sour cream, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
- Fill Muffin Tins: Line a muffin tin with paper liners. Fill each cup about two-thirds full with batter.
- Add Streusel Topping: Generously sprinkle the streusel topping over each muffin.
- Bake: Preheat the oven to 375°F (190°C). Bake muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze (Optional): While muffins cool, whisk together powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle over cooled muffins.
Servings and Timing
- Yield: Approximately 12 muffins
- Preparation Time: 15 minutes
- Baking Time: 20-25 minutes
- Total Time: 35-40 minutes
Variations
- Nutty Addition: Fold in chopped pecans or walnuts into the batter for added texture and flavor.
- Chocolate Twist: Mix in chocolate chips to the batter for a sweeter treat.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Storage/Reheating
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
- Freezing: Individually wrap muffins in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
FAQs
What type of pumpkin should I use for these muffins?
Use 100% pure canned pumpkin puree, not pumpkin pie filling, to ensure the right consistency and flavor.
Can I make these muffins without the streusel topping?
Yes, you can omit the streusel topping for a simpler muffin, but the streusel adds a delightful crunch and sweetness.
How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done.
Can I substitute Greek yogurt for sour cream in this recipe?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream.
How should I store leftover muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, wrap them individually and freeze for up to 3 months. Thaw at room temperature before enjoying.
What can I use instead of pumpkin pie spice?
You can make a homemade blend using cinnamon, nutmeg, ginger, and cloves.
Pumpkin streusel muffins
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Indulge in the perfect blend of rich dark chocolate, tangy raspberries, and a buttery streusel topping with these Dark Chocolate Raspberry Pie Bars. Perfect as a decadent dessert or a sweet treat for any occasion!
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup seedless raspberry jam
- 1 cup fresh raspberries
- 1/2 cup dark chocolate chips
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
For the Crust:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, combine flour, sugar, and melted butter. Mix well and press into the bottom of the prepared pan.
- Bake for 15 minutes, or until golden. Let cool slightly.
For the Filling:
- Spread raspberry jam evenly over the cooled crust.
- Top with fresh raspberries and sprinkle dark chocolate chips over the jam layer.
For the Streusel Topping:
- In a bowl, mix flour, oats, brown sugar, and ground cinnamon.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel mixture evenly over the filling.
Baking:
- Bake for 25-30 minutes, or until the topping is golden and the filling is bubbly.
- Let cool completely in the pan before cutting into bars.
Notes
- For easier cutting, refrigerate the bars for 30 minutes after cooling.
- Substitute raspberry jam with any fruit jam of choice for a fun twist.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
