Description
These Pumpkin Streusel Muffins are moist, flavorful, and topped with a delicious crumbly cinnamon streusel. Perfect for fall mornings or anytime you crave a cozy, sweet treat with the warm spices of pumpkin and cinnamon. Easy to make and delightful with a cup of coffee or tea.
Ingredients
Scale
Muffin Batter
- 2 cups (240 grams) all-purpose flour
- 1 cup (240 grams) pumpkin puree
- 3/4 cup (150 grams) packed brown sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (115 grams) melted butter
- 1/2 cup (120 ml) milk
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (30 grams) cold, cubed butter
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line your muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt to evenly combine the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, packed brown sugar, eggs, melted butter, and milk until smooth and creamy, ensuring all wet ingredients are well blended.
- Prepare Streusel Topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly.
- Combine Wet and Dry Mixtures: Gently fold the wet pumpkin mixture into the dry ingredients just until combined; do not overmix to keep the muffins tender.
- Fill Muffin Tins and Add Streusel: Spoon the batter evenly into the prepared muffin tin cups. Sprinkle the streusel topping generously over each muffin.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh pumpkin puree or canned 100% pumpkin for best results.
- Don’t overmix the batter to maintain tender muffins.
- Streusel topping can be made ahead and stored in the fridge.
- For a dairy-free alternative, substitute butter with a plant-based margarine and milk with almond or oat milk.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
