These Pumpkin Spice Streusel Muffins are the perfect companion to a hot cup of coffee! If you want more of a dessert option, try these Gingerbread Cupcakes with Cream Cheese Buttercream soon!
Pumpkin Spice Streusel Muffins
Preheat your oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
In a small bowl add the flour, both sugars, cinnamon, and 2 tablespoons of the cold butter cut into small cubes.
Using a fork, mash the butter into the dry ingredients until it looks like chunky sand. Set aside.
In a medium sized bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice. Cut the 6 tablespoons of room temperature butter into slices, and add them to the flour mixture.
Using a fork, mash the butter into the mixture until it looks like chunky sand.
Add the sour cream, egg, vanilla, and pumpkin puree into the flour and butter mixture.
Whisk until it's just combined. It will seem really thick at first, but it will come together quickly after a few whisks. It will still have a few lumps.
Add 3/4 cup of the strudel mixture onto the muffin batter. Using a rubber spatula, fold the strudel into the muffin batter. It shouldn't be fully incorporated. Just a few fold will do.
Evenly distribute the muffin batter into your prepared muffin pan with liners. I use an ice cream scoop to do this and each liner gets a heaping scoop of batter.
Melt your remaining 2 tablespoons of butter and add it to the streusel mixture. Stir until it looks like wet sand with chunks.
Using your fingers, sprinkle the streusel mixture over the top of each muffin. It will be slightly messy but I promise, it's beyond worth it!
Place into your preheated oven and bake for 18-20 minutes. If you insert a toothpick into one, it should come out clean.
Remove from the oven and let cool in the pan.
Once cool, remove them from the pan and enjoy!