Enjoy the warm, cozy flavors of fall with these Pumpkin Streusel Muffins. Soft and moist with a delightful pumpkin spice flavor, these muffins are topped with a sweet, buttery streusel that adds a delicious crunch.
Perfect for breakfast, brunch, or an afternoon snack, these muffins capture the essence of autumn in every bite. Serve them fresh from the oven or pack them for a comforting on-the-go treat.
A Fall Favorite with a Crunchy Twist
These Pumpkin Streusel Muffins are a must-make during pumpkin season. The combination of moist pumpkin-infused batter and crumbly, cinnamon-spiced streusel makes each muffin a delicious balance of flavors and textures. Let’s bake these seasonal favorites!
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup water
Streusel Topping Ingredients:
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened
Directions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to prevent sticking and for easy cleanup.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and water until well combined.
- Stir the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix to keep the muffins light and fluffy.
- Fill each muffin cup 3/4 full with the batter.
- For the streusel topping, combine sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in the softened butter using a fork or pastry cutter until the mixture becomes crumbly.
- Generously sprinkle the streusel topping over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
