Description
These Pumpkin Streusel Muffins are soft, moist, and bursting with warm fall spices, topped with a buttery cinnamon streusel for the perfect crunchy finish. Made with real pumpkin puree and cozy ingredients like cinnamon and nutmeg, these bakery-style muffins are an easy and delicious treat for breakfast, brunch, or snacking all season long.
Ingredients
Scale
For the muffins:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
For the streusel topping:
- â…“ cup all-purpose flour
- â…“ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp unsalted butter (melted)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a large bowl, whisk the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients and mix gently until just combined; avoid overmixing to keep the muffins tender and light.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Prepare streusel topping: In a small bowl, stir together all-purpose flour, brown sugar, and cinnamon, then mix in the melted unsalted butter until the mixture becomes crumbly and coarse.
- Top muffins: Evenly sprinkle the streusel topping over each muffin to create a crunchy, flavorful crust.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Allow muffins to cool in the tin for 5 minutes; then transfer them to a wire rack to cool completely before serving to ensure optimal texture.
Notes
- These muffins freeze well—store in an airtight container for up to 2 months to enjoy later.
- For variety, add chocolate chips or chopped nuts to the batter before baking.
- If using homemade pumpkin puree, ensure it is thick and not watery to maintain muffin texture.
