Print

Pumpkin Streusel Muffins Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with Streusel: Generously sprinkle the prepared streusel topping over each muffin, pressing down lightly so it adheres to the batter.
  6. 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.
  7. 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

Find it online: https://famdishes.com/pumpkin-streusel-muffins-recipe/