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Perfect Pumpkin Streusel Muffins: Easy Fall Recipe

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These Perfect Pumpkin Streusel Muffins are incredibly moist, tender, and topped with a crunchy cinnamon crumb topping that stays crunchy. They’re the ultimate fall treat, perfect for cozy mornings, brunches, or anytime you want a warm, spiced muffin.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • For the Cinnamon Crumb Topping:
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the crumb topping: In a small bowl, whisk together 1 cup flour, ½ cup packed brown sugar, 1 tablespoon cinnamon, and ¼ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. Toast the streusel: Spread the crumb mixture on a small baking sheet and bake for 5 minutes at 375°F. Let it cool completely.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg.
  5. Mix wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup vegetable oil, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 eggs, 1 teaspoon vanilla, and ¼ cup buttermilk until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. The batter will be thick.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add the crumb topping: Sprinkle the pre-toasted streusel generously over each muffin, pressing down gently.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pre-toasting the streusel is the secret to keeping it crunchy. Don’t overmix the batter; a few lumps are fine. Room temperature ingredients help create a tender texture. For best results, let muffins cool in the pan for 5 minutes before transferring to a rack.

Nutrition

Keywords: pumpkin muffins, streusel muffins, fall muffins, pumpkin streusel, easy pumpkin muffins, crumb topping muffins

Find it online: https://twinkletaste.com/perfect-pumpkin-streusel-muffins-easy-fall-recipe/