Pumpkin Streusel Muffins Recipe
Introduction
These Pumpkin Streusel Muffins are a delightful blend of tender pumpkin flavor and a sweet, crumbly topping. Perfect for autumn mornings or a cozy snack, they bring warmth and comfort in every bite.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- Streusel topping (butter, brown sugar, flour, cinnamon)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a bowl, mix the pumpkin puree, flour, and sugar until just combined to form the muffin batter.
- Step 3: Fill each muffin cup about two-thirds full with the batter.
- Step 4: Prepare the streusel topping by combining butter, brown sugar, flour, and cinnamon until crumbly, then sprinkle generously over each muffin.
- Step 5: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add a small amount of oil or yogurt to the batter.
- Enhance the flavor with spices like nutmeg, cloves, or ginger in the batter or streusel.
- Swap out the streusel topping for chopped nuts or a glaze if preferred.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the oven or microwave until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and saves time without compromising flavor.
How do I make the streusel topping?
Mix softened butter, brown sugar, flour, and cinnamon until crumbly, and sprinkle it over the muffin batter before baking.
PrintPumpkin Streusel Muffins Recipe
These Pumpkin Streusel Muffins are moist, flavorful treats perfect for fall. Made with smooth pumpkin puree and a tender crumb, each muffin is generously topped with a crunchy cinnamon streusel that adds the perfect contrast in texture. Ideal for breakfast, snack time, or dessert, these muffins offer a delightful balance of sweet pumpkin spice and buttery topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffin Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Prepare the Streusel Topping: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Add cold butter pieces and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Set aside in the refrigerator to keep chilled.
- Make the Muffin Batter: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, beat the eggs, then mix in pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Tin: Line a muffin tin with paper liners or grease well. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Top with Streusel: Generously sprinkle the prepared streusel topping over each muffin, pressing down lightly so it adheres to the batter.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- Make sure not to overmix the batter to avoid tough muffins.
- The streusel can be prepared ahead and stored in the refrigerator for up to 2 days.
- For a nutty twist, add chopped walnuts or pecans to the streusel topping.
- These muffins freeze well; store in an airtight container for up to 3 months.
Keywords: Pumpkin muffins, streusel topping, fall baking, cinnamon muffins, pumpkin dessert
