Description
These Best Pumpkin Streusel Muffins are moist, flavorful, and topped with a sweet cinnamon streusel that adds a delightful crunch. Perfect for fall breakfasts or snacks, they combine warm spices, pumpkin puree, and a buttery streusel topping for a comforting treat that everyone will love.
Ingredients
Scale
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the warm spices including cinnamon, nutmeg, ginger, and cloves until well combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined; be careful not to overmix to keep the muffins tender.
- Prepare Streusel Topping: For the streusel, in a separate bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fill Muffin Cups and Add Streusel: Spoon the muffin batter into the lined muffin cups, filling each about ¾ full. Evenly sprinkle the prepared streusel topping over each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring them to a wire rack or serving to enjoy the best texture and flavor.
Notes
- Ensure the butter for the streusel topping is very cold to achieve a crumbly texture.
- Do not overmix the batter to keep the muffins tender and moist.
- Pumpkin puree can be canned or homemade, but make sure it’s smooth and not watery.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
