Description
Delight in these moist and flavorful Pumpkin Muffins topped with a sweet cinnamon streusel. Perfect for breakfast or a cozy fall treat, these muffins combine warm spices with creamy pumpkin puree and a crumbly topping that adds the perfect texture.
Ingredients
Scale
Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure your muffins don’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Combine wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep your muffins tender.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Stir in melted butter until the mixture forms crumbly streusel.
- Add topping and bake: Sprinkle the streusel topping evenly over each muffin. Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- For added texture and flavor, mix chopped pecans or walnuts into the streusel topping before sprinkling on the muffins.
- These muffins freeze well—store in an airtight container for up to 3 months and thaw before serving.
