Description
These Best Pumpkin Streusel Muffins are moist, flavorful, and topped with a crunchy cinnamon streusel. Perfect for fall breakfasts or snack time, they combine warm spices with pumpkin puree in a tender muffin base, finished with a buttery streusel topping for delightful texture and sweetness.
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 Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices including cinnamon, nutmeg, ginger, and cloves to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can make muffins tough.
- Prepare Streusel: For the topping, combine flour, granulated sugar, brown sugar, and cinnamon in a bowl. Cut in the cold butter cubes using a pastry cutter or fork until the mixture becomes crumbly and resembles coarse crumbs.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow space for rising. Sprinkle the streusel topping evenly over each muffin.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool slightly more. Enjoy them warm or at room temperature.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for the best texture.
- Make sure the butter for the streusel is cold to achieve a crumbly texture.
- Do not overmix the batter to keep the muffins tender.
- If needed, store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make the streusel topping easier, chill it briefly before sprinkling over the muffins.
