These Pumpkin Streusel Muffins are a warm and delicious treat, perfect for fall. They are soft and fluffy, packed with pumpkin flavor, and topped with a crunchy streusel that adds a nice touch!
Every bite feels like a cozy hug, and the kitchen smells amazing while they bake. I love enjoying them with a cup of coffee—nailed the perfect breakfast combo! ☕️
Key Ingredients & Substitutions
Pumpkin puree: Fresh pumpkin works wonderfully if you have it, but canned is super convenient. If you don’t have pumpkin, try substituting with mashed banana or sweet potato for a different flavor.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives these muffins a warm kick. If you’re out of one, feel free to use pumpkin pie spice instead.
Vegetable oil vs. butter: While I typically use vegetable oil for moistness, melted butter adds a lovely richness. Choose what you prefer or have on hand!
Sugar: Granulated sugar is standard, but using brown sugar can enhance the flavor further. You can also use coconut sugar for a healthier twist.
How Do I Make the Perfect Streusel Topping?
The streusel adds a delightful crunch to your muffins! Getting the right texture is key: you want it crumbly, not too smooth. Here’s how to achieve that:
- Mix the brown sugar, flour, and cinnamon in a bowl.
- Add cold, cubed butter. I recommend using your fingertips or a fork to blend until it resembles coarse crumbs.
- Don’t worry about making it perfect; some larger crumbs will add extra texture.
What’s the Best Way to Combine Muffin Batter Without Overmixing?
Muffins can be tricky; mixing too much can lead to tough muffins. Here’s my simple method:
- Gently fold the dry ingredients into the wet mixture using a spatula.
- Keep folding until just combined. It’s okay if the batter is a little lumpy!
- This gentle method helps keep your muffins light, fluffy, and delicious.
These tips will help you create delicious Pumpkin Streusel Muffins that will appeal to everyone. Happy baking!
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (240ml) pumpkin puree (canned or fresh)
- ½ cup (120ml) vegetable oil or melted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup (100g) brown sugar, packed
- ⅓ cup (40g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup (57g) unsalted butter, cold and cubed
Optional Glaze:
- ½ cup (60g) powdered sugar
- 1-2 teaspoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, plus a few minutes to cool. Overall, you’ll spend about 40-45 minutes before you can enjoy your tasty muffins!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups well to prevent sticking.
2. Make the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Then, add the cold, cubed butter. Use a pastry blender or your fingers to mix until the mixture looks like coarse crumbs. Set aside while you make the muffin batter.
3. Combine Dry Ingredients:
In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that all your dry ingredients are well mixed.
4. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, oil (or melted butter), granulated sugar, eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined.
5. Combine Batter:
Now, gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until combined. Remember, don’t overmix! A few lumps are perfectly fine.
6. Fill Muffin Cups:
Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full. This will give them room to rise without overflowing.
7. Add Streusel Topping:
Generously sprinkle the prepared streusel topping over each muffin. You want a nice, thick layer to create that delicious crunch.
8. Bake:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they’re ready.
9. Cool:
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This keeps them from getting soggy!
10. Optional Glaze:
If you want to add a sweet glaze, mix together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle it over the cooled muffins for a special touch.
11. Serve:
Time to dig in! Enjoy your Pumpkin Streusel Muffins with a warm cup of coffee or tea, and share them with friends and family!
This recipe yields about 12 delightful muffins, perfectly spiced and topped with a crunchy, sweet streusel that complements the soft pumpkin base beautifully. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin puree works wonderfully in this recipe. Just make sure to cook and puree your pumpkin until smooth before measuring out 1 cup.
Can I Substitute the Oil with Applesauce?
Yes, you can substitute half of the oil with unsweetened applesauce to reduce the fat content. This will still keep your muffins moist but might alter the texture slightly.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just thaw them in the fridge overnight before enjoying!
What Other Spices Can I Add?
If you love spices, feel free to experiment! You can add a pinch of allspice or cardamom for a unique flavor twist. Just keep the total amounts in check to maintain balance.
