Description
Experience the warmth of autumn with our Pumpkin Muffins with Streusel Topping. These flavorful, moist homemade muffins are a perfect fall breakfast and a delightful treat for any occasion.
Ingredients
Scale
- For the streusel topping:
- 3/4 cup all purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- For the pumpkin muffins:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 8 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz canned or fresh pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat your oven to 375°F and line your muffin pans with paper liners or spray them with cooking spray.
- For the streusel, combine flour, sugars, ground cinnamon, and salt in a bowl. Add the melted butter and stir until large crumbs form. Set aside.
- In a medium mixing bowl, whisk together the all purpose flour, baking soda, salt, and spices.
- In a separate large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vegetable oil.
- Add eggs and vanilla extract to the wet ingredients and mix until smooth. Whisk in the pumpkin puree until well blended.
- Pour the wet mixture into the dry ingredients and stir just until no flour streaks remain. Be careful not to overmix.
- Scoop about 1/4 cup of the batter into each lined muffin cup.
- Evenly distribute the streusel crumb topping over each filled muffin cup.
- Bake in the preheated oven for 17–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool on a cooling rack before serving.
Notes
- Always use fresh spices for maximum flavor. Ground cinnamon, nutmeg, and cloves tend to lose their potency over time.
- If using fresh pumpkin puree, ensure it’s well-drained to avoid adding excess moisture to the batter.
- For extra moisture and flavor, mix in a small amount of applesauce or yogurt to the pumpkin batter.
- Let muffins cool completely on a wire rack to maintain their fluffiness and to prevent sogginess at the bottom.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: pumpkin muffins, streusel topping, baking, fall treats