Go Back
To make these tasty muffins, you need a few key items: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt These ingredients create a moist and flavorful muffin. The pumpkin puree gives it a rich taste. The sugars add sweetness, while the spices bring warmth. For that crunchy top, gather these ingredients: - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cubed - 1/4 cup chopped pecans (optional) The streusel topping adds a delightful crunch and sweetness. The pecans bring in a nutty flavor if you choose to add them. Don't worry if you lack some ingredients. Here are a few swaps: - Use melted coconut oil instead of vegetable oil. - Substitute maple syrup for brown sugar for a unique taste. - Swap out all-purpose flour for a gluten-free blend. These substitutions keep the muffins delicious. You can still enjoy great flavor and texture. Start by preheating your oven to 350°F (175°C). This step is key. While the oven heats, grab a muffin tin. You can use paper liners or spray it with non-stick spray. This keeps your muffins from sticking and makes cleanup easy. In a large bowl, mix the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Add the vanilla extract too. Whisk everything together until it is smooth. This mixture forms the base of your muffins. In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps to aerate the flour and mix in the leavening agents. Gradually add this dry mix to your pumpkin mixture. Stir gently until everything is combined. Be careful not to over-mix. This will keep your muffins fluffy. For the streusel, take a small bowl and mix together the flour, brown sugar, and cinnamon. Then, add the cold butter cubes. Use a fork or your fingers to mix until the mixture looks crumbly. If you want a nutty crunch, stir in chopped pecans now. Fill each muffin cup about two-thirds full with the pumpkin batter. After that, sprinkle the streusel topping generously over each muffin. This adds a nice crunch. Place the muffin tin in the oven and bake for 18-20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, they are ready! Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. Enjoy the warm, cozy smell filling your kitchen! To keep your muffins light, mix gently. When you add dry ingredients, stir just until combined. You might see some lumps, but that’s okay. Over-mixing makes muffins dense and tough. Remember, a few lumps are fine, and they will bake out. This small tip can change your muffin game. Moist muffins come from the right balance of wet and dry ingredients. Canned pumpkin puree adds moisture, flavor, and nutrition. Use it straight from the can. Avoid letting the batter sit too long before baking. This can cause the muffins to lose their rise. Also, don’t skip the oil; it adds richness. Store your muffins in an airtight container at room temperature. They stay fresh for up to three days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. They last for about three months in the freezer. When you’re ready to enjoy, just thaw at room temperature or microwave for a few seconds. {{image_2}} You can change the flavor by adding different nuts or fruits. Try walnuts, almonds, or pecans. Chopped apples or dried cranberries also work well. These add sweet and crunchy bites. Just mix them into the batter before pouring it into the muffin cups. If you want gluten-free muffins, use a gluten-free flour blend. This will keep the taste and texture similar. You may need to adjust the liquid in the recipe. Adding a bit more pumpkin puree can help keep them moist. For an extra treat, add chocolate chips to the batter. This adds a rich, sweet taste. You can also play with spices. Try ginger or allspice for a warm kick. Just mix in a teaspoon or two to boost the flavor. To keep your Pumpkin Streusel Muffins fresh, store them in an airtight container. This helps keep moisture in and keeps them soft. You can place a piece of bread in the container. The bread will help absorb excess moisture. This trick keeps your muffins tasty for longer. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing. Freezing is a great way to save your muffins. Start by letting them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Squeeze out the air to avoid freezer burn. Label the bag with the date. You can freeze them for up to three months. When you want one, just pull it out and thaw it at room temperature. Reheating your muffins brings back their warm goodness. Preheat your oven to 350°F (175°C). Unwrap the muffin and place it on a baking sheet. Heat for about 5-10 minutes. You can also use a microwave. Heat on medium power for 10-15 seconds. Enjoy with a pat of butter or a sprinkle of cinnamon. Warm muffins taste best! Pumpkin streusel muffins last about 3 to 5 days. Store them in an airtight container. This keeps them fresh and moist. If you want to save them longer, freeze them. They can last for up to 3 months in the freezer. Just wrap them well in plastic wrap, then foil. Thaw them at room temperature or warm them in the oven. Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. Cut the pumpkin into pieces, steam or roast until soft, then blend. Strain the puree to remove excess water. Use the same amount as canned pumpkin. This adds a fresh flavor to your muffins. To add the streusel topping, sprinkle it over the muffin batter. After you fill each cup with batter, use your fingers or a spoon to distribute it evenly. Make sure to cover the tops well. This gives a nice crunch when baked. You can also press it down lightly to help it stick. Now you know how to make delicious pumpkin streusel muffins. We covered the main ingredients, step-by-step instructions, and tips to get them just right. Remember that you can customize the recipe with different nuts or fruits. Store your muffins properly for freshness or even freeze them for later. Enjoy these muffins as a warm treat or a tasty snack. Happy baking!

Pumpkin Streusel Muffins

Indulge in the delightful flavors of fall with these Pumpkin Streusel Muffins! Easy to make and perfect for breakfast or snacks, these muffins are packed with rich pumpkin puree, warm spices, and a crunchy streusel topping that will satisfy your cravings. Ready in just 35 minutes, they are sure to impress your family and friends. Click to explore the full recipe and bring a touch of autumn to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cubed

1/4 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

    In a large mixing bowl, combine pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well combined.

      In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Avoid over-mixing.

        For the streusel topping, in a small bowl, mix together flour, brown sugar, and cinnamon. Add cold butter cubes and mix with a fork or your fingers until the mixture is crumbly. If using, stir in chopped pecans.

          Fill each muffin cup approximately 2/3 full with the pumpkin batter. Sprinkle the streusel topping generously over each muffin.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

              Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve warm with a pat of butter on top, and sprinkle with a dash of cinnamon for added flair.