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Pumpkin Streusel Muffins

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Moist and fluffy pumpkin muffins topped with a sweet, buttery streusel crumble — perfect for fall breakfasts or snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • For the Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  5. Divide batter evenly into muffin cups, filling about 2/3 full.
  6. Prepare the streusel by mixing flour, sugars, and cinnamon, then cutting in butter until crumbly.
  7. Sprinkle streusel generously over muffin batter.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 5 minutes before transferring to a wire rack.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • You can freeze muffins for up to 2 months.
  • Add chopped pecans or walnuts for extra crunch.
  • For a lighter version, substitute half of the oil with applesauce.

Nutrition

Keywords: pumpkin muffins, streusel topping, fall baking, pumpkin dessert, easy muffins

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