Description
These Best Pumpkin Streusel Muffins are a delightful treat perfect for fall mornings. Moist pumpkin muffins with a spiced streusel topping, they are easy to make and full of warm flavors.
Ingredients
Scale
Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter (cold and cubed)
Instructions
- Preheat oven and prepare muffin pan: Preheat oven to 375°F (190°C) and prepare a 12-cup muffin pan with liners or by greasing lightly.
- Make muffin batter: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Gradually mix dry ingredients into the wet mixture just until combined.
- Fill muffin cups: Divide batter evenly among muffin cups.
- Prepare streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over muffin batter.
- Bake: Bake for 18–22 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- These muffins stay moist for several days and freeze well.
- For an extra indulgence, drizzle with a simple glaze made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
