Pumpkin Streusel Muffins
Pumpkin season brings plenty of opportunities to bake cozy treats, and these pumpkin streusel muffins are always one of the first recipes worth making.
Equipment
- 12-cup muffin pan
- Paper liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie Scoop or Ice Cream Scoop
- Cooling Rack
- Toothpick or cake tester
Ingredients
For the Pumpkin Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
Instructions
Step 1: Prepare the Oven and Muffin Pan
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners or lightly grease each cup.
- Set the prepared pan aside while you make the batter.
- Pro Tip: Starting with a fully preheated oven helps the muffins rise properly and develop those beautiful domed tops.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- Whisk everything together until evenly combined.
- Make sure there are no clumps of baking soda or spices remaining.
- This step helps distribute the leavening agents evenly throughout the batter, resulting in consistent muffins.
Step 3: Combine the Wet Ingredients
- In a separate bowl, add the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract.
- Whisk until the mixture becomes smooth and well combined.
- The batter should look thick, creamy, and evenly colored.
Step 4: Make the Muffin Batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Using a rubber spatula, gently fold everything together.
- Mix only until you no longer see streaks of flour.
- The batter will be thick, which is exactly what you want.
- Pro Tip: Avoid overmixing the batter. Stirring too much can create dense muffins instead of soft, fluffy ones.
Step 5: Prepare the Streusel Topping
- In a medium bowl, combine the flour, brown sugar, and cinnamon.
- Pour in the melted butter.
- Stir with a fork until crumbly clusters begin to form.
- You should have a mixture that resembles coarse crumbs with some larger pieces throughout.
- Pro Tip: Don't overmix the streusel. Those larger buttery crumbs create the best crunchy topping after baking.
Step 6: Fill the Muffin Cups
- Divide the muffin batter evenly among the prepared muffin cups.
- Fill each cup about three-quarters full.
- Use a cookie scoop if you have one for evenly sized muffins.
- This helps all the muffins bake at the same rate.
Step 7: Add the Streusel Topping
- Generously sprinkle the streusel mixture over each muffin.
- Gently press a few of the larger crumbs into the tops so they stay in place during baking.
- Use all of the streusel for maximum crunch and flavor.
Step 8: Bake the Muffins
- Place the muffin pan in the preheated oven.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- The tops should be lightly golden and the streusel should look crisp.
- Pro Tip: Start checking the muffins around the 18-minute mark since oven temperatures can vary.
Step 9: Cool and Serve
- Remove the muffin pan from the oven.
- Let the muffins cool in the pan for about 5 minutes.
- Transfer them to a wire rack to cool completely.
Notes
Nutritional Information (Per Muffin, Approximate)
- Calories: 250
- Carbohydrates: 35g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 220mg
- Potassium: 110mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 55% DV
- Vitamin C: 2% DV
- Calcium: 4% DV
- Iron: 6% DV