Description
These Pumpkin Spice Streusel Muffins are moist, flavorful autumn treats topped with a buttery cinnamon streusel. Perfect for fall breakfasts or snacks, they combine warm spices and pumpkin puree with a crumbly streusel topping for a delightful texture contrast.
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 streusel topping: Chill butter until cold, then cut into small cubes. In a small bowl, combine 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 until ready to use.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, vegetable oil or melted butter, and vanilla extract until the mixture is smooth and well combined.
- Sift dry ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even distribution of spices and leavening agents.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to keep the muffins tender and light.
- Prepare muffin tin: Line a muffin tin with paper liners or grease lightly. Spoon the batter evenly into each cup, filling about two-thirds full to allow room for rising. Generously sprinkle the chilled streusel topping over each muffin cup.
- Bake: Place the muffin tin in a preheated oven at 350°F (175°C). Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. After baking, let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, use a gluten-free baking blend in place of all-purpose flour.
- To make the muffins dairy-free, substitute vegetable oil for butter and use a dairy-free cold butter alternative in the streusel.
- Do not overmix the batter to keep muffins moist and tender.
- The streusel topping can be prepared ahead of time and refrigerated until needed.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
