Description
Moist and flavorful pumpkin muffins topped with a buttery streusel crumble, perfect for fall breakfasts or snacks.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup all-purpose flour (for streusel)
- 2 tablespoons brown sugar (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 2 tablespoons cold butter, cubed (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat together granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in nuts if using.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of ginger or allspice to the batter.
- Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.
- You can substitute applesauce for half the oil for a lighter version.