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Pumpkin Streusel Muffins

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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fill Muffin Cups and Add Streusel: Divide the batter evenly among muffin cups. Generously sprinkle the prepared streusel topping over each muffin.
  7. 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

Keywords: pumpkin muffins, fall baking, streusel topping, pumpkin spice, gluten free muffins, moist pumpkin muffins