Pumpkin Streusel Muffins Recipe
Introduction
These Pumpkin Streusel Muffins are a delightful fall treat, combining moist pumpkin flavor with a sweet, crumbly topping. Perfect for breakfast or a cozy snack, they bring warmth and spice to any occasion.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- For the streusel topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter, diced
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- Step 3: In another bowl, beat the eggs with the pumpkin puree and vegetable oil until smooth.
- Step 4: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Step 5: Pour the batter evenly into the muffin cups, filling each about two-thirds full.
- Step 6: To make the streusel, combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Use your fingers or a pastry cutter to mix until crumbly.
- Step 7: Sprinkle the streusel evenly over each muffin.
- Step 8: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Step 9: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add 1/4 cup of sour cream or yogurt to the batter.
- Try adding chopped nuts or chocolate chips to the streusel for added texture.
- Use canned pumpkin puree for convenience and consistent flavor.
- Adjust the spices to your preference, adding more cinnamon or a pinch of cloves for warmth.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works well. Make sure it is cooked and pureed until smooth before using it in the recipe.
How can I make these muffins dairy-free?
Use vegetable oil as called for and substitute the butter in the streusel with a dairy-free margarine or coconut oil.
PrintPumpkin Streusel Muffins Recipe
These Pumpkin Streusel Muffins are a deliciously moist and spiced fall treat topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a cozy snack, they combine creamy pumpkin puree with warm spices and a buttery crumb topping that adds delightful texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Muffins
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together 1 3/4 cups flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Ensure the spices are evenly distributed for balanced flavor.
- Combine Wet Ingredients: In another bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Make the Muffin Batter: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Take care not to overmix as it may toughen the muffins; a few lumps are okay.
- Prepare the Streusel Topping: In a small bowl, combine 1/2 cup flour, sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to mix until you achieve coarse crumbs resembling coarse sand.
- Assemble the Muffins: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle a generous amount of streusel topping over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.
- Cool: Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use canned pumpkin puree for convenience and consistent flavor, but fresh homemade pumpkin puree works well too.
- Do not overmix the batter to keep muffins tender and moist.
- The streusel topping adds a crunchy texture; you can adjust cinnamon level to taste or add chopped nuts if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter in streusel with coconut oil or vegan butter.
Keywords: pumpkin muffins, streusel topping, fall baking, spiced pumpkin, breakfast muffins
