Description
Delight in the comforting flavors of fall with these Pumpkin Spice Streusel Muffins. Moist pumpkin-infused batter is perfectly balanced with warm spices and topped with a crunchy, buttery streusel for a cozy treat that’s perfect for breakfast or snack time.
Ingredients
Scale
Muffin Batter
- 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- â…“ cup vegetable oil or melted butter (or coconut oil/plant-based butter for dairy-free)
- 1 tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour (or gluten-free baking blend)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 4 tbsp cold unsalted butter, cubed (or dairy-free substitute)
Instructions
- Prepare the Streusel Topping: Chill the butter until it’s cold, then cut it into small cubes. In a small bowl, combine the flour, brown sugar, and cinnamon. Using your fingers or a pastry cutter, blend the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate this streusel topping until you’re ready to use it.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil or melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Fold gently with a spatula just until combined — be careful not to overmix, which will keep the muffins tender and light.
- Fill Muffin Cups and Add Streusel: Line a muffin tin with paper liners or lightly grease the cups. Spoon the batter evenly into each muffin cup, filling each about two-thirds full. Generously sprinkle the chilled streusel topping over the batter in each cup.
- Bake the Muffins: Preheat your oven to 350°F (175°C). Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- You can use canned or fresh pumpkin puree depending on what you have available.
- To make these muffins dairy-free, use coconut oil or plant-based butter in both the batter and streusel.
- Do not overmix the batter, as this can make the muffins dense and tough.
- Ensure the butter for the streusel topping is cold for the best crumbly texture.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
