Description
Warm autumn mornings welcome these irresistible Pumpkin Streusel Muffins, brimming with seasonal comfort and spiced goodness. Crisp streusel topping and moist pumpkin interior create a delightful breakfast treat you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the kitchen workspace and gather essential baking tools, ensuring oven rack is positioned in the middle for even heat distribution.
- Activate the oven to 350°F (175°C) and arrange paper liners inside the muffin tin, creating a uniform surface for muffin preparation.
- Sift together all dry ingredients in a medium mixing bowl, creating a harmonious blend of flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
- In a separate large bowl, whisk granulated and brown sugars with vegetable oil until smooth, then incorporate eggs, pumpkin puree, milk, and vanilla extract, creating a cohesive liquid mixture.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined to prevent overmixing and maintain a tender muffin texture.
- Carefully distribute the batter into muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Craft the streusel topping by combining flour, brown sugar, cinnamon, and melted butter, using fingertips to create a crumbly, textured consistency.
- Generously sprinkle the streusel mixture over the muffin batter, ensuring even coverage across each individual muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, rotating halfway through to guarantee uniform browning and checking doneness with a clean toothpick test.
- Remove muffins from oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Choose fresh, high-quality pumpkin puree for the most vibrant flavor and smooth texture in your muffins.
- Avoid overmixing the batter to prevent tough, dense muffins; gently fold ingredients until just combined.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the same delightful crumb.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation and quick breakfast options.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 196 kcal
- Sugar: 15 g
- Sodium: 122 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 31 mg