Pumpkin streusel muffins are the perfect blend of warm spices, tender pumpkin goodness, and a crumbly, sweet streusel topping. These muffins are great for breakfast, a snack, or even dessert. They are moist, flavorful, and packed with fall-inspired spices that make every bite a delight.
Why You’ll Love This Recipe
- Packed with cozy fall flavors
- Perfectly moist and tender texture
- The streusel topping adds a delicious crunch
- Easy to make with simple ingredients
- Great for meal prep and on-the-go snacks
- Freezer-friendly for longer storage
- Pairs well with coffee or tea
- Kid-friendly and perfect for lunchboxes
- Can be customized with add-ins like nuts or chocolate chips
- A crowd-pleasing treat for gatherings and holidays
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Milk
For the Streusel Topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Butter (melted)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- In a small bowl, mix the streusel topping ingredients until crumbly.
- Fill each muffin liner about 3/4 full with batter and sprinkle streusel topping over each.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add-ins: Mix in chocolate chips, chopped pecans, or walnuts for extra texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Healthier Version: Replace some sugar with honey or maple syrup and use whole wheat flour.
- Extra Spice: Add a pinch of cardamom for a deeper flavor.
- Drizzle Topping: Drizzle with a simple vanilla glaze for extra sweetness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezer: Wrap muffins individually and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
FAQs
How do I make sure my muffins are moist?
Use real pumpkin puree and do not overmix the batter.
Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree and drain excess liquid from fresh pumpkin.
Can I make these muffins dairy-free?
Yes, use almond milk or oat milk instead of regular milk.
What’s the best way to store leftover muffins?
Store them in an airtight container at room temperature for a few days or freeze for longer storage.
Can I use whole wheat flour?
Yes, but the muffins may be denser. Try using half whole wheat and half all-purpose flour.
How do I prevent my muffins from becoming dry?
Do not overbake, and measure ingredients accurately.
Can I double the recipe?
Absolutely! Just bake in batches if needed.
Can I skip the streusel topping?
Yes, but the topping adds a delicious crunch and extra flavor.
What can I use instead of vegetable oil?
You can use melted butter, coconut oil, or applesauce for a healthier option.
Can I add a glaze on top?
Yes, a simple powdered sugar glaze or maple glaze works great.
Conclusion
Pumpkin streusel muffins are an irresistible fall treat, combining warm spices with a delicious crumbly topping. Whether you’re enjoying them for breakfast, as a snack, or sharing them with friends and family, these muffins are sure to be a hit. Try different variations and enjoy the cozy flavors of pumpkin in every bite!
PrintPumpkin Streusel Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and fluffy pumpkin muffins are topped with a sweet, crumbly streusel topping. Perfect for fall mornings or as a cozy treat with coffee!
Ingredients
For the Muffins:
-
1 3/4 cups all-purpose flour
-
1 cup canned pumpkin puree
-
3/4 cup granulated sugar
-
1/4 cup brown sugar
-
1/2 cup vegetable oil (or melted butter)
-
2 large eggs
-
1/4 cup milk
-
1 tsp vanilla extract
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
-
1 1/2 tsp pumpkin pie spice
-
1/2 tsp cinnamon
For the Streusel Topping:
-
1/2 cup all-purpose flour
-
1/4 cup brown sugar
-
1/2 tsp cinnamon
-
4 tbsp unsalted butter (melted)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
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Make the streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form. Set aside.
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Prepare the muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
-
In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth.
-
Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
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Fill the muffin cups: Divide the batter evenly among the muffin cups, filling about ¾ full. Sprinkle streusel topping over each.
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Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
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Enjoy warm or at room temperature!
Notes
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Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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You can add ½ cup chocolate chips or chopped nuts for extra texture.
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For a bakery-style touch, drizzle with a simple glaze made from powdered sugar and milk.
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