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Amazing Spiced Pumpkin Streusel Muffins

Amazing Spiced Pumpkin Streusel Muffins for Cozy Fall Mornings

Enjoy these Amazing Spiced Pumpkin Streusel Muffins for cozy fall mornings, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baked Goods
Cuisine American
Servings 12 muffins
Calories 280 kcal

Equipment

  • Muffin Tin
  • Bowls
  • Whisk
  • Spatula
  • Pastry blender

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 0.5 teaspoon salt

Wet Ingredients

  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cups granulated sugar
  • 0.5 cups packed light brown sugar
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Streusel Topping

  • 0.5 cups all-purpose flour
  • 0.25 cups packed light brown sugar
  • 0.25 cups granulated sugar
  • 0.25 teaspoon ground cinnamon
  • 0.25 cups cold unsalted butter cut into small pieces

Instructions
 

Baking Instructions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are fine.
  • Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Divide the muffin batter evenly among the 12 prepared muffin cups.
  • Generously sprinkle the streusel topping over the top of each muffin.
  • Bake for 18-22 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

Ensure you use pumpkin puree, not pumpkin pie filling, for the best results. Do not overmix the muffin batter; overmixing can lead to tough muffins. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Serving: 1muffinCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 250mgFiber: 2gSugar: 25g
Keyword breakfast, desserts, fall, Muffins, pumpkin, spices
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