Pumpkin Streusel Muffins
Cozy and irresistible Pumpkin Streusel Muffins combine moist pumpkin flavor with a crunchy, buttery streusel topping. Perfect for fall mornings, snacks, or desserts, these spiced muffins use simple pantry ingredients and are easy to make with a tender crumb and warm seasonal spices.
- Author: Lina
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Muffin Batter
- 1 3/4 cups all-purpose flour (or gluten-free 1:1 baking blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup melted butter (or coconut oil for dairy-free)
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- Prepare the Streusel Topping: Mix brown sugar, flour, cinnamon, and cold cubed butter together using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside and chill while preparing the muffin batter.
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute leavening agents and spices.
- Mix Wet Ingredients: In another bowl, beat the eggs with both sugars until smooth. Add melted butter, pumpkin puree, and vanilla extract, whisking until the mixture is uniform and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold just until combined. Avoid overmixing to maintain tender muffins.
- Fill Muffin Cups and Add Streusel: Divide the batter evenly among muffin cups. Generously sprinkle the prepared streusel topping over each muffin.
- Bake and Cool: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use eggs and butter at room temperature for better texture and mixing.
- Gently fold the batter to avoid tough muffins.
- Keep butter cold in streusel to ensure a crumbly, crunchy topping.
- Spoon and level flour when measuring to prevent dense muffins.
- Start checking muffin doneness at 18 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: pumpkin muffins, fall baking, streusel topping, pumpkin spice, gluten free muffins, moist pumpkin muffins