Perfect Pumpkin Streusel Muffins
These pumpkin streusel muffins are a delightful combination of moist, spiced pumpkin cake and a crunchy, buttery streusel topping. Perfect for fall, they are easy to make and can be enjoyed for breakfast, brunch, or dessert, bringing a touch of autumn warmth to any occasion.
Equipment
- 12-cup muffin tin
- Paper liners (optional)
- Medium bowl
- Large bowl
- Pastry blender or fingertips
- Whisk
- Rubber spatula or wooden spoon
- Ice cream scoop (optional)
- Measuring cups and spoons
- Wire rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- ½ cup brown sugar for streusel
- ¼ cup granulated sugar for streusel
- ½ cup all-purpose flour for streusel
- Pinch of salt for streusel
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the 1/2 cup flour (for streusel), 1/2 cup brown sugar (for streusel), 1/4 cup granulated sugar (for streusel), and a pinch of salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Don't overwork it. Set the streusel aside in the refrigerator while you prepare the muffin batter.
- In a large bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and 1/4 teaspoon salt.
- In a separate bowl, whisk together the 1/2 cup granulated sugar, 1/2 cup packed brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. A few streaks of flour are okay.
- Fill each muffin cup about 2/3 full with batter.
- Generously sprinkle the streusel topping over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and the streusel topping should be nicely browned and slightly crisp.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Notes
For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Use cold butter for the streusel to ensure a crumbly texture. Do not overmix the batter, as this can result in tough muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Add chocolate chips, chopped nuts, or dried cranberries to the batter or streusel for variations.