Pumpkin Streusel Muffins
Moist and flavorful pumpkin muffins topped with a crunchy cinnamon streusel, perfect for a cozy autumn breakfast or snack.
Equipment
- - 12-cup muffin tin
- - Paper muffin liners
- - Mixing bowls
- Whisk
- - Rubber spatula
- - Wire cooling rack
Ingredients
- - 1 3/4 cups all-purpose flour
- - 1 cup granulated sugar
- - 1 tablespoon baking powder
- - 1 teaspoon ground cinnamon
- - 1/2 teaspoon ground nutmeg
- - 1/2 teaspoon ground ginger
- - 1/4 teaspoon ground cloves
- - 1/2 teaspoon salt
- - 1 cup canned pumpkin puree
- - 1/2 cup vegetable oil
- - 2 large eggs
- - 1/4 cup milk
- For the streusel topping:
- - 1/3 cup all-purpose flour
- - 1/4 cup packed brown sugar
- - 1/2 teaspoon ground cinnamon
- - 2 tablespoons cold unsalted butter cubed
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix pumpkin puree, oil, eggs, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- For the streusel, mix flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until mixture is crumbly.
- Divide batter evenly among muffin cups. Top each with streusel.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, don't overmix the batter.
- You can substitute pumpkin pie spice for the individual spices if preferred.
- These muffins freeze well for up to 3 months.
- You can substitute pumpkin pie spice for the individual spices if preferred.
- These muffins freeze well for up to 3 months.