Description
These spiced pumpkin streusel muffins are a classic fall treat, offering a delightful combination of moist pumpkin muffin and a sweet, crumbly streusel topping. They are perfect for breakfast, a snack, or a cozy dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the 12 prepared muffin cups.
- Generously sprinkle the streusel topping over the top of each muffin.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you use pumpkin puree, not pumpkin pie filling, for the best results.
- Do not overmix the muffin batter; overmixing can lead to tough muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg