Description
Indulge in the perfect balance of moist pumpkin and crunchy streusel topping with these easy-to-make Pumpkin Streusel Muffins. A cozy and comforting autumn treat that’s perfect for breakfast, snacking, or dessert.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup light brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla. Mix until well combined.
4. – Add the dry ingredients to the wet ingredients and stir just until no dry pockets remain. Do not overmix.
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – In a small bowl, make the streusel topping by mixing together 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/4 cup unsalted butter (cubed), and 1 teaspoon ground cinnamon until crumbly.
7. – Sprinkle the streusel topping evenly over the muffin batter.
8. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use high-quality canned pumpkin puree. You can also add chopped pecans or walnuts to the streusel topping for extra crunch. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American