Description
Streusel Pumpkin Muffins are a perfect fall treat, combining spiced pumpkin and a crunchy, buttery streusel topping. These moist muffins are ideal for breakfast, snacks, or a cozy fall dessert.
Ingredients
Scale
For the Muffins:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
- ¼ cup chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with cooking spray.
- Prepare the Streusel Topping: In a medium-sized bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans, if using. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Fill the Muffin Cups: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Add the Streusel Topping: Generously sprinkle the streusel topping over the muffin batter in each cup.
- Bake the Muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops of the muffins are golden brown.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature!
Notes
- Making Pumpkin Pecan Muffins: Add ¼ cup of chopped pecans to the streusel topping, or fold ½ cup of chopped pecans into the muffin batter for added crunch and flavor.
- Make-Ahead Tip: Prepare the batter ahead of time and store it in the fridge overnight. Bake fresh muffins in the morning!
- Gluten-Free Option: Use a gluten-free flour blend to replace the all-purpose flour for a gluten-free version of these muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat in the microwave for a quick snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pumpkin Streusel Muffins, Fall Muffins, Pumpkin Muffins, Streusel Topped Muffins