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Freshly baked Pumpkin Streusel Muffins on a plate

Pumpkin Streusel Muffins

Delightful Pumpkin Streusel Muffins filled with tender pumpkin cake and topped with a crunchy, buttery streusel. Perfect for chilly mornings or cozy snacks.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Ingredients
  

Muffin Ingredients

  • 1 3/4 cups 1 3/4 cups (220 g) all-purpose flour Spoon flour into the measuring cup and level it off.
  • 1 cup 1 cup (200 g) granulated sugar
  • 1/2 cup 1/2 cup (100 g) brown sugar, packed Use packed brown sugar for better texture.
  • 1 tsp 1 tsp baking powder
  • 1/2 tsp 1/2 tsp baking soda
  • 1 tsp 1 tsp ground cinnamon
  • 1/2 tsp 1/2 tsp ground nutmeg
  • 1/2 tsp 1/2 tsp ground ginger
  • 1/2 tsp 1/2 tsp salt
  • 1 cup 1 cup (240 g) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 2 large 2 large eggs
  • 1/2 cup 1/2 cup (120 ml) vegetable oil
  • 1/4 cup 1/4 cup (60 ml) milk You can use plant-based milk.
  • 1 tsp 1 tsp vanilla extract

Streusel Topping

  • 1/2 cup 1/2 cup (65 g) all-purpose flour
  • 1/3 cup 1/3 cup (65 g) brown sugar, packed Use packed brown sugar.
  • 1/2 tsp 1/2 tsp ground cinnamon
  • 4 tbsp 4 tbsp (56 g) cold unsalted butter, cubed Keep butter cold for a better crumbly topping.

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  • In a small bowl, combine flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs. Refrigerate while you make the batter.

Mixing

  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, whisk together pumpkin puree, eggs, oil, milk, vanilla, and granulated sugar until smooth.

Combining and Baking

  • Pour the wet mixture into the dry ingredients and gently fold until just combined – a few lumps are okay.
  • Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  • Sprinkle the chilled streusel evenly over each muffin.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Measure flour correctly to avoid dense muffins. To keep streusel from sinking, make sure it is chilled and sprinkle on before baking. Batter can be refrigerated for up to 24 hours.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 180mgFiber: 1gSugar: 14g
Keyword Baking, Cozy Snack, fall recipe, Pumpkin Muffins, Streusel Muffins
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