These spiced pumpkin muffins are a delightful treat, perfect for cozy mornings or festive gatherings. Topped with a crunchy streusel, they are sure to impress.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Preheating ensures even baking and helps the muffins rise properly.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the canned pumpkin, buttermilk, eggs, molasses, and orange zest to the creamed mixture and mix until well combined.
Mix gently to avoid overworking the batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Do not overmix to keep the muffins tender.
Fill each muffin cup two-thirds full with the batter.
Use an ice cream scoop for even portions.
For the streusel topping, mix the flour and brown sugar in a bowl, then cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
Keep the butter cold for a crumbly texture.
Sprinkle the streusel topping evenly over each muffin.
Press the topping lightly to help it adhere.
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through for even baking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling helps the muffins set and prevents sticking.
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