These Pumpkin Streusel Muffins are soft, tasty treats perfect for fall. With a warm pumpkin spice flavor and a crunchy topping, they are a lovely delight to enjoy anytime!
Let’s be real, the streusel topping is the best part! I can’t resist grabbing one (or two) fresh out of the oven—they smell absolutely amazing!
I love making these muffins for breakfast because they are quick to whip up and taste delicious with a cup of coffee. They really brighten my mornings! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your muffins. If you’re looking for a healthier option, you can try using whole wheat flour or a gluten-free flour blend. Just remember, it might affect the texture a bit.
Pumpkin Puree: Use 100% canned pumpkin puree for the best flavor. If you want a change, butternut squash puree works well too. Just make sure it’s not the sweetened kind like pumpkin pie filling.
Spices: The combination of cinnamon, nutmeg, and ginger gives that warm fall flavor. If you don’t have one or two spices, you can replace them with pumpkin spice mix. It’s a great all-in-one option!
Oil: I personally love using melted coconut oil for a hint of flavor, but vegetable or canola oil works too. For a lighter version, you can use unsweetened applesauce instead of oil, but this might change the texture.
Streusel Topping: If you want to make it nutty, consider adding chopped pecans or walnuts to the streusel mix. You could also sweeten it with maple sugar for a unique touch!
How to Avoid Over-Mixing the Muffin Batter?
One key to fluffy muffins is that you don’t want to over-mix your batter. Here’s how to do it right:
- Mix the dry and wet ingredients separately first, then combine them.
- When adding the dry mix to the wet, stir just until you see no more flour. It’s okay if the batter is a bit lumpy.
- Over-mixing activates the gluten in the flour, which can lead to dense muffins. Just be gentle and fold it together!
Using these tips, your Pumpkin Streusel Muffins will turn out light and fluffy, ready to enjoy!
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, plus a few minutes to cool. In total, you can have delicious Pumpkin Streusel Muffins ready in about 40-50 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups with cooking spray or butter.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well mixed. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Mix until everything is blended well and creamy.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture into the wet ingredients. Stir gently until the two mixtures are just combined. Be careful not to over-mix, as this can make the muffins dense.
5. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and ground cinnamon for the streusel topping. Add the cold cubed butter and use your fingers or a pastry cutter to mix until it becomes crumbly, resembling coarse crumbs.
6. Fill the Muffin Cups:
Pour the pumpkin batter into each muffin cup until they are about 2/3 full. Give them a little wiggle to level the batter.
7. Add the Streusel Topping:
Sprinkle the streusel topping evenly over each muffin, trying to cover them nicely for that crunch.
8. Bake the Muffins:
Pop the muffin tray into the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.
10. Serve:
Serve your Pumpkin Streusel Muffins with a cozy cup of coffee or tea and enjoy the perfect fall treat!
Happy baking! Enjoy your soft, spiced pumpkin muffins topped with delicious streusel! 🍂🍰
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree the pumpkin first. You’ll need about 1 ¼ cups of fresh pumpkin puree, and it’s essential to let it cool before adding it to the batter.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 15-20 seconds or warm them in the oven.
Can I Replace the Oil with Applesauce?
Yes! You can substitute the oil with an equal amount of unsweetened applesauce for a healthier option. This will make the muffins a bit lighter, so adjust your expectations for texture slightly—still delicious!
What Can I Add for Extra Flavor?
Feel free to add mix-ins like chopped nuts (walnuts or pecans), chocolate chips, or dried fruits (like cranberries or raisins) to the muffin batter. Just be mindful not to add too much, as it could affect the muffin’s rise.
