Learn how to make delicious Pumpkin Streusel Muffins. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin purée
1/2 cup vegetable oil (or melted coconut oil for a lighter option)
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup chopped pecans (optional)
For the streusel topping: 1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cubed and chilled
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. I always enjoy this step as it reminds me of my mom mixing spices for her delicious pastries.
In a separate large bowl, combine the pumpkin purée, vegetable oil, eggs, vanilla extract, and milk. Stir until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, folding them in with a spatula. Be careful not to overmix; a few lumps are okay.
If using, fold in the chopped pecans for an extra nutty crunch.
To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the chilled butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. This was always my favorite part as a child, feeling the cold butter melt slightly in my hands.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle the streusel topping generously over each muffin, pressing it down lightly to adhere.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
