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Cozy Pumpkin Streusel Muffins

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These cozy pumpkin streusel muffins are the kind of recipe that feels like a warm hug on a crisp autumn morning. With a tender pumpkin crumb, warm spices, and a buttery, crunchy streusel topping, they’re quick, easy, and perfect for fall baking.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree
  • ¼ cup (60ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup (60g) chopped pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with 12 paper liners.
  2. Make the streusel first: In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter bits. Stir in the chopped pecans. Set aside in the fridge while you make the batter.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, melted butter, eggs, pumpkin puree, milk, and vanilla extract until smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  7. Take the streusel out of the fridge and sprinkle it generously over each muffin. Press it down lightly so it sticks to the batter.
  8. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Keep the streusel cold for a crunchy topping. Use room temperature ingredients for best results. Rotate the pan halfway through baking for even cooking. If the streusel browns too quickly, tent with foil for the last 5 minutes.

Nutrition

Keywords: pumpkin muffins, streusel muffins, fall baking, pumpkin streusel, easy muffins, autumn recipe

Find it online: https://lumalunch.com/cozy-pumpkin-streusel-muffins-easy-fall-baking-recipe/