Pumpkin Streusel Muffins: Fall Baking’s Coziest Secret!
Warm, spiced, and topped with buttery crumble — these pumpkin streusel muffins are the ultimate fall treat. Perfect for breakfast, snacks, or dessert!
Equipment
- muffin tin
- Mixing Bowls
- Whisk
- pastry cutter or fork
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 1.5 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup all-purpose flour (for streusel)
- 0.33 cup packed brown sugar
- 0.25 cup granulated sugar (for streusel)
- 0.25 tsp ground cinnamon (for streusel)
- 0.25 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a bowl, mix streusel ingredients: flour, brown sugar, sugar, cinnamon. Cut in butter until crumbly. Set aside.
- In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk sugar, pumpkin puree, oil, eggs, and vanilla extract.
- Fold wet ingredients into dry ingredients just until combined. Do not overmix.
- Fill muffin cups about 2/3 full with batter.
- Top each muffin with a generous spoonful of streusel topping.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in tin for a few minutes, then transfer to wire rack to cool completely.
Notes
Customize with chocolate chips, nuts, or dried fruit. For extra flavor, brown the butter in the streusel or top with a simple glaze once cooled.