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–+ servings
Spiced Pumpkin Streusel Muffins

Irresistibly Moist Spiced Pumpkin Streusel Muffins Recipe

Delight in these spiced pumpkin streusel muffins, a must-try recipe for fall enthusiasts.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour can substitute half with whole wheat flour
  • 1 teaspoon baking soda essential for muffins to rise properly
  • 1 teaspoon baking powder ensures muffins are fluffy
  • 2 teaspoons cinnamon adjust for a spicier kick
  • 1 teaspoon ginger fresh ginger yields more intense flavor
  • 1/2 teaspoon nutmeg use freshly grated for best results
  • 1/4 teaspoon cloves optional for depth
  • 1/2 teaspoon salt enhances overall flavor
  • 1 cup pumpkin puree ensure it's pure, not pie filling
  • 1/2 cup granulated sugar can swap for brown sugar for richer taste
  • 1/2 cup brown sugar opt for dark brown for more flavor
  • 1/3 cup vegetable oil can replace with melted butter
  • 2 large eggs can replace with a flax egg for vegan option
  • 1 teaspoon vanilla extract choose pure extract for best results
For the Streusel Topping
  • 1/2 cup cold butter kept cold to create a crumbly topping
  • 1/2 cup all-purpose flour helps achieve crumbly texture
  • 1/4 cup granulated sugar adjust to your liking
  • 1 teaspoon cinnamon complements the muffins beautifully

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. For the streusel, mix flour, sugar, and cinnamon, then cut in cold butter until crumbly.
  6. Divide the batter among muffin cups and top with streusel.
  7. Bake muffins for 18-22 minutes or until golden and a skewer comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days. Refrigerate in warmer climates for up to 5 days. Freeze for longer storage.

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