These Pumpkin Streusel Muffins are warm, fluffy, and full of cozy fall flavors! With a yummy sweet topping, each bite is like a little hug from the inside.
They’re perfect for breakfast or a snack, and who can resist that crunchy streusel? I love making a batch to share with friends—everyone always wants more! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the easiest choice here. Just make sure it’s pure pumpkin, not the spiced pie filling. If you have fresh pumpkin, roast and puree it for an even fresher flavor!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves brings warmth to the muffins. If you’re missing one spice, feel free to skip it or add a bit more of another. I love doubling the cinnamon for extra flavor!
Sugars: This recipe uses both granulated and brown sugar for a nice depth of sweetness. If you’re looking to reduce sugar, you can replace some of the white sugar with applesauce or a sugar substitute.
Oil vs. Butter: Vegetable oil lends moisture, while melted butter adds richness. I prefer butter for added flavor, but oil is a great lighter option if you’re watching your saturated fat intake.
How Do I Get the Perfect Streusel Topping?
The streusel topping is a crucial part of these muffins, offering that delightful crunch. To get it just right, follow these steps:
- Use cold butter! This helps to create those crumbly bits. Keep it in the fridge until you’re ready.
- Combine brown sugar, flour, cinnamon, and a pinch of salt in a bowl. Mix well before adding butter.
- Use a fork or pastry cutter to blend the butter into the dry mix until it resembles coarse crumbs. Don’t overwork it; it should still have small chunks of butter for that yummy crunch!
- Scoop a generous amount of streusel on each muffin before baking for an irresistible topping.
Enjoy baking these muffins—they’re sure to warm up any chilly day! 🌻
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56g) cold unsalted butter, cubed
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 20 to 25 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan before transferring them to a rack. In total, you’ll spend about 40-45 minutes to enjoy these beautiful muffins!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with paper liners or grease the cups well. This will make removing the muffins super easy later on.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients will help distribute the baking agents and spices evenly throughout your batter.
3. Mix Sugar and Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and your choice of oil or melted butter. Beat in the eggs one at a time until everything is fully combined and smooth—this adds moisture and richness!
4. Add Pumpkin and Vanilla:
Add the canned pumpkin puree and vanilla extract to the mixture. Stir well until you have a creamy and smooth blend. The pumpkin gives these muffins their delightful flavor and texture.
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the pumpkin mixture. Stir gently until everything is just combined. Be careful not to overmix—lumps are okay! This will keep your muffins light and fluffy.
6. Prepare the Streusel Topping:
In a small bowl, combine the brown sugar, flour, cinnamon, and a pinch of salt. Cut in the cold cubed butter using a pastry cutter, fork, or your fingers. You want little crumbly bits to form—this will create that crunchy topping we all love!
7. Fill Muffin Cups:
Using a spoon or a scoop, fill each muffin cup about 3/4 full with batter. Then, sprinkle a generous amount of the streusel topping on each muffin. Don’t be shy—this is what makes the muffins special!
8. Bake the Muffins:
Pop the muffin tin in the preheated oven and bake for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they are ready!
9. Cool Down:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. The lovely aroma will fill your kitchen!
10. Serve and Enjoy:
Serve your pumpkin streusel muffins warm or at room temperature. They pair beautifully with a cup of coffee or tea. Enjoy each bite of your delicious creation!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast a pumpkin until tender, scoop out the flesh, and puree it until smooth. This can give your muffins a fresher flavor!
Can I Substitute the Brown Sugar with White Sugar?
Yes, you can use white sugar in place of brown sugar; however, the muffins may not have that rich, molasses flavor and moisture that brown sugar adds. For an even closer replacement, try mixing white sugar with a little molasses!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them; just wrap each muffin tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Feel free to fold in some chocolate chips, chopped nuts, or dried fruit into the batter before filling the muffin cups for extra flavor and texture. About 1/2 to 3/4 cup of mix-ins should work nicely!
