Description
These Pumpkin Streusel Muffins are moist, flavorful, and topped with a crumbly cinnamon-sugar streusel that adds the perfect sweet crunch. Perfect for fall breakfasts or an indulgent snack, they combine the warm spices of cinnamon and nutmeg with rich pumpkin puree for a delicious autumn treat.
Ingredients
Scale
Muffin Batter
- 2 cups (240 grams) all-purpose flour
- 1 cup (240 grams) pumpkin puree
- 3/4 cup (150 grams), packed brown sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (115 grams), melted butter
- 1/2 cup (120 ml) milk
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams), packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (30 grams), cold cubed butter
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, brown sugar, eggs, melted butter, and milk until smooth and creamy.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly and pea-sized.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix to keep muffins light and tender.
- Fill Muffin Tins and Add Streusel: Spoon the batter evenly into the prepared muffin tin cups. Sprinkle the streusel topping generously over each muffin.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use canned pumpkin puree for convenience, or homemade if preferred.
- Do not overmix the batter; overmixing can lead to dense muffins.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Make sure the butter in the streusel topping is cold for the best crumbly texture.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
