Pumpkin Streusel Muffins
Delicious and moist muffins bursting with pumpkin flavor and topped with a buttery streusel, perfect for autumn gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ⅓ cup milk should be at room temperature
- 2 large eggs should be at room temperature
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter, cubed
- 1 teaspoon ground cinnamon
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt until well combined.
- In a separate bowl, mix the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Stir until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—lumps are perfectly fine!
- In a small bowl, combine brown sugar, flour, cubed butter, cinnamon, and a pinch of salt for the streusel. Use your fingers or a fork to mix until crumbly.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping generously over each muffin.
- Place the muffin tin in your preheated oven and bake for 18-22 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to three days. They freeze well for up to three months. Just thaw at room temperature or microwave for a few seconds when ready to enjoy.