Pumpkin Streusel Muffins

$- 1 cup canned pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1/2 cup vegetable oil The base of these muffins starts with canned pumpkin puree. It gives moisture and flavor. The mix of brown and granulated sugar creates a nice sweetness. Brown sugar adds depth, while granulated sugar helps with rise and texture. Ground cinnamon and nutmeg bring that warm, cozy fall taste. - 1/2 cup all-purpose flour - 1/4 cup rolled oats - 1/4 cup brown sugar - 1 teaspoon ground cinnamon - 1/4 cup cold butter, cubed The streusel topping makes these muffins special. I use all-purpose flour and rolled oats for a crunchy texture. Cold butter is key here. It makes the topping crumbly and flaky. A mix of sugar and cinnamon in the streusel adds sweetness and spice, balancing the muffin's flavors. 1. First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. 2. Next, line a muffin tin with paper liners. If you don’t have those, grease the tin using non-stick spray. 3. In a large bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, 1/2 cup of granulated sugar, and 2 eggs. Whisk until smooth. Then, add 1 teaspoon of vanilla extract and mix again. 4. In another bowl, combine the dry ingredients. Mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. 1. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. 2. It’s really important not to overmix. Overmixing can make the muffins tough. Stop mixing as soon as you don’t see dry flour. 1. In a small bowl, mix the streusel topping ingredients. Combine 1/2 cup of all-purpose flour, 1/4 cup of rolled oats, 1/4 cup of brown sugar, and 1 teaspoon of ground cinnamon. 2. Add 1/4 cup of cold butter, cut into small cubes. Use your fingers or a pastry cutter to blend until you see coarse crumbs. This topping gives your muffins a sweet crunch. Now, you're ready to fill the muffin tin and bake! Each step helps create those tasty pumpkin streusel muffins perfect for fall. Getting the oven temperature right is key. Set it to 350°F (175°C) for the best results. This heat helps bake the muffins evenly. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. If not, bake them a little longer. Store your muffins in an airtight container. This keeps them soft and fresh. You can also wrap them in plastic wrap for extra protection. For longer storage, place the muffins in the fridge. They will stay fresh for about a week. If you want to keep them longer, freeze them. Just thaw them before serving. Make your muffins look great! Dust them with powdered sugar or drizzle a vanilla glaze on top. Serve them warm on a rustic wooden board for a cozy feel. Pair your muffins with a warm drink like coffee or tea. You can also enjoy them with butter or cream cheese for extra flavor. {{image_2}} You can easily change this recipe to fit different diets. - Gluten-free substitutes: Use a gluten-free flour blend in place of all-purpose flour. Make sure it has a good binding agent to keep the muffins fluffy. - Vegan options using pumpkin puree: Replace the eggs with flaxseed meal or chia seeds mixed with water. This keeps the muffins moist and tasty. Want to give your muffins a special twist? - Adding nuts or chocolate chips: Chopped walnuts or pecans add crunch. Chocolate chips bring sweetness. Mix in 1/2 cup of either to the batter. - Alternative spices and flavorings: Try ginger, allspice, or cloves for a different taste. A dash of vanilla extract also boosts flavor. Make your muffins fit the season! - Fall-themed additions like apple or pecan: Fold in diced apples or toasted pecans for a fun twist. They add texture and flavor. - Holiday-inspired variations: Add a hint of peppermint for winter or orange zest for a spring feel. These small changes make your muffins festive. Each pumpkin streusel muffin has about 200 calories. This number can change based on your ingredients. These muffins also contain fiber, which helps digestion. Each muffin offers around 2 grams of fiber. Plus, you get about 3 grams of protein from the eggs and pumpkin. You can make these muffins even healthier. Try reducing the sugar by 1/4 cup. You still get great flavor without all the sweetness. You can also use applesauce instead of some oil. This change lowers the fat but keeps the muffins moist. These muffins may contain common allergens. They include gluten from the flour and dairy from the butter. If you have nut allergies, these muffins are safe. They do not have nuts in the recipe. For gluten-free options, use gluten-free flour. You can also make vegan muffins by using flax eggs instead of real eggs. This makes the recipe fit various diets. To keep your muffins fresh, store them in an airtight container. This helps retain moisture. You can also wrap them in plastic wrap. Place them at room temperature for short-term storage. For longer freshness, refrigerate them. Avoid putting them in direct sunlight or near heat sources. Yes, you can freeze these muffins! First, let them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. To reheat, thaw at room temperature or microwave for about 30 seconds. Enjoy them warm! You can use homemade pumpkin puree instead of canned. Simply roast a pumpkin and mash it. Another option is butternut squash puree. It gives a similar taste and texture. Just ensure the substitute is smooth to keep the recipe intact. At room temperature, these muffins stay fresh for about 3 days. If you store them in the fridge, they can last up to a week. Always check for signs of spoilage, like mold or off smells, before eating. In this post, we explored the simple steps to make delicious pumpkin streusel muffins. We looked at essential ingredients like pumpkin puree, brown sugar, and warm spices. We also detailed how to create a tasty streusel topping and shared tips for baking and storing. Don't forget the various fun twists you can try, like gluten-free options or holiday flavors. With these ideas, your muffins will impress everyone and make any occasion special. Enjoy your baking journey!$

Indulge in the seasonal delight of Pumpkin Streusel Muffins! These moist and flavorful muffins are made with creamy pumpkin puree and topped with a delicious streusel for the perfect crunch. Perfect for breakfast or a cozy afternoon treat, this quick recipe features simple ingredients and easy steps. Click through to discover how to bake these tasty muffins and elevate your fall baking game!

Print Recipe Pin Recipe

Ingredients

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup rolled oats

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

Instructions

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

In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs until well combined. Add the vanilla extract and mix again.

In a separate bowl, combine 2 cups of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

For the streusel topping, in a small bowl, mix together 1/2 cup flour, rolled oats, brown sugar, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Top each muffin generously with the streusel mixture.

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

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

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

- Presentation Tips: Serve warm with a dusting of powdered sugar on top, or drizzle with a simple vanilla glaze for added sweetness. Place on a rustic wooden board for a cozy autumn presentation.