Pumpkin Streusel Muffins Recipe
Introduction
These Pumpkin Streusel Muffins are a perfect blend of tender pumpkin-flavored cake topped with a sweet, crunchy streusel. They make a delightful breakfast treat or afternoon snack, especially during the cozy fall months.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin purée
- 3/4 cup granulated sugar
- 2 large eggs
- Streusel topping (see below)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Step 2: In a large bowl, mix the flour, pumpkin purée, sugar, and eggs until well combined to form the muffin batter.
- Step 3: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Step 4: Generously sprinkle the streusel topping over each muffin to create a crunchy layer.
- Step 5: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For a richer flavor, add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter.
- Use canned pumpkin purée if fresh pumpkin is not available for convenience and consistent texture.
- To make the streusel topping, combine 1/2 cup brown sugar, 1/4 cup cold butter, and 1/2 cup flour until crumbly.
- Add chopped nuts like pecans or walnuts to the streusel for extra crunch.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Thaw at room temperature and warm slightly in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pumpkin purée for this recipe?
Yes, homemade pumpkin purée works great. Just make sure it’s well strained and not too watery to maintain the right muffin texture.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. If batter sticks, bake for a few more minutes.
PrintPumpkin Streusel Muffins Recipe
Delightful Pumpkin Streusel Muffins featuring moist pumpkin puree and a crunchy cinnamon streusel topping. Perfect for fall mornings or a sweet snack, these muffins combine the warmth of spices with a soft, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin purée
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat the eggs with sugar until smooth. Add the pumpkin purée, vegetable oil, and vanilla extract; mix until combined. Slowly incorporate the dry ingredients into the wet mixture until just blended, being careful not to overmix.
- Make the Streusel Topping: In a separate bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and fill each cup about 2/3 full with the batter. Generously sprinkle the streusel topping over each muffin. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For extra moisture, substitute half of the vegetable oil with applesauce.
- Ensure the butter for the streusel is cold to create a crumbly topping.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pumpkin muffins, streusel topping, fall baking, cinnamon muffins, breakfast muffins
