Pumpkin Streusel Muffins: Perfect Fall Treat

Hey y’all! Are you ready to fill your home with the warm, inviting aroma of Pumpkin Streusel Muffins? These delightful little treats are perfect for cozy autumn mornings, holiday gatherings, or whenever you need a sweet pick-me-up. With their moist, spiced pumpkin base and a crunchy streusel topping, they’re simply irresistible. Let’s get cooking!

Why You’ll Love This Recipe

• These muffins are incredibly moist and bursting with fall flavors.
• The crumbly streusel topping adds a satisfying crunch.
• Easy to make with simple ingredients you might already have.
• Perfect for breakfast, dessert, or a mid-day snack.
• They freeze well, making them an ideal make-ahead treat.

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 and 1/2 cups (340g) pumpkin puree
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) milk

For the Streusel Topping:

• 1/2 cup (100g) brown sugar
• 1/2 cup (65g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, melted

Directions

Prepare Your Ingredients

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

Make the Muffin Batter

2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix together the vegetable oil, eggs, pumpkin puree, sugar, and milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Create the Streusel Topping

5. In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter until crumbly.

Assemble and Bake

6. Divide the muffin batter evenly among the prepared muffin cups.
7. Sprinkle the streusel topping over each muffin.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

• Use room temperature ingredients for the best results. Learn more about why this matters here.
• For an extra moist muffin, substitute half of the vegetable oil with applesauce.

Variations

• Nutty Pumpkin Streusel Muffins: Add 1/2 cup of chopped pecans or walnuts to the streusel topping.
• Chocolate Chip Pumpkin Muffins: Stir in 1/2 cup of chocolate chips into the batter before baking.
• Gluten-Free Version: Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour.

Required Equipment

• Muffin Pan
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons

Storage Instructions

Store the Pumpkin Streusel Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature or gently reheat in the microwave.

Suggested Pairings

• Enjoy with a warm cup of coffee or tea.
• Pair with a dollop of fresh whipped cream for a decadent dessert.

Pro Tips

• Do not overmix the batter to ensure light and fluffy muffins.
• Use an ice cream scoop to evenly distribute the batter. Find more on this technique here.
• Adjust the spices to your taste, adding more cinnamon or nutmeg for a bolder flavor.

FAQ

• Can I make these muffins without the streusel? Yes, the muffins are delicious on their own, but the streusel adds a wonderful texture.
• Can I use fresh pumpkin instead of canned? Absolutely! Just be sure to puree the fresh pumpkin until smooth.
• How can I make these muffins healthier? Substitute some of the sugar with a natural sweetener like honey or maple syrup, or use a whole grain flour.