Description
Indulge in the best Pumpkin Streusel Muffins that are perfect for fall mornings or as a sweet treat. These moist, flavorful muffins topped with a buttery crumb topping will become a favorite in your baking repertoire.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter (cold and cubed)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Combine Wet Ingredients: In another bowl, mix the wet ingredients until smooth.
- Combine and Divide: Add wet ingredients to dry, mix gently, and divide batter among muffin cups.
- Make Streusel: Mix streusel ingredients, cut in butter until crumbly, and sprinkle over muffins.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For a bakery-style look, add extra streusel after 10 minutes of baking.
- These muffins freeze well—wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg