Description
These Amazing Spiced Pumpkin Streusel Muffins are moist, flavorful, and topped with a delightful crumbly streusel. Perfect for fall, they feature warm spices like cinnamon, ginger, nutmeg, and cloves blended with pumpkin puree and a sweet, crunchy topping. Easy to prepare and ideal for breakfast or a cozy snack.
Ingredients
Scale
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In another bowl, combine canned pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully blended.
- Fold Wet Into Dry: Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix to keep the muffins light and tender.
- Prepare Streusel Topping: In a small bowl, mix together the flour, light brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces and use your fingers or a pastry cutter to mix until the mixture is crumbly.
- Fill Muffin Tin and Add Topping: Divide the batter evenly among the muffin cups. Sprinkle a generous amount of streusel topping over each muffin batter cup.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes or until a skewer inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove the muffins from the oven and cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms and helps set the topping.
Notes
- Do not overmix the batter to ensure muffins stay moist and fluffy.
- Use cold butter for the streusel to achieve a crumbly texture.
- You can substitute pumpkin puree with fresh cooked and mashed pumpkin if canned is unavailable.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat muffins briefly in the microwave or oven before serving for the best texture.
