Description
Moist pumpkin muffins with a buttery, crunchy streusel topping. The perfect fall treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Streusel Topping: In a medium bowl, whisk together the 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon.
- Add the 1/4 cup cold unsalted butter, cut into small cubes, to the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- If using, stir in the 1/4 cup chopped pecans or walnuts.
- Set the streusel aside in the refrigerator while you prepare the muffin batter.
- Make the Pumpkin Muffin Batter: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a separate large bowl, whisk together the 1 1/2 cups granulated sugar, 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Assemble and Bake the Muffins: Fill each muffin cup about 2/3 full with the batter.
- Sprinkle the streusel topping generously over the top of each muffin.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Add Chocolate Chips: Stir in 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Use Different Nuts: Experiment with different nuts in the streusel topping, such as almonds, walnuts, or macadamia nuts.
- Spice it Up: Add a pinch of ground ginger or allspice to the batter for a more intense spice flavor.
- Cream Cheese Filling: For an extra decadent treat, add a dollop of cream cheese filling to the center of each muffin before baking.
- Glaze: Drizzle a simple powdered sugar glaze over the cooled muffins for added sweetness.
- Storing: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes