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Pumpkin Streusel Muffins Recipe

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★★★★★

4.7 from 138 reviews

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.

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

  1. 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.
  2. 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.
  3. Combine Wet Ingredients: In another bowl, whisk the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookwithyana.com/pumpkin-streusel-muffins-recipe/