Pumpkin Streusel Muffins Irresistible and Simple Recipe

by
To make these tasty muffins, you need some key ingredients. Here’s what you will use: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt This mix creates a moist, flavorful muffin with the perfect balance of spices. You can add some extras to your muffins. Here’s a fun option: - 1/2 cup chopped walnuts Adding walnuts gives your muffins a crunchy texture and nutty flavor. You can skip them if you prefer a smoother bite. The streusel topping makes these muffins extra special. You’ll need: - 1/4 cup all-purpose flour - 1/4 cup brown sugar, packed - 2 tablespoons cold butter, cubed - 1/2 teaspoon ground cinnamon This topping adds a sweet, crumbly layer that pairs perfectly with the pumpkin. For the full recipe, check out the cooking guide! Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, prepare your muffin pan. You can line it with paper liners or grease the cups. This will help the muffins pop out easily later. In a large bowl, mix the following ingredients: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract Use a whisk or mixer to blend until smooth. In a separate bowl, whisk together these dry ingredients: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Combine the dry ingredients into the wet mixture. Stir gently until just mixed. A few lumps are okay. If you want walnuts, fold them in now. In a small bowl, mix these ingredients for the streusel topping: - 1/4 cup all-purpose flour - 1/4 cup brown sugar, packed - 2 tablespoons cold butter, cubed - 1/2 teaspoon ground cinnamon Use your fingers or a fork to mix until it looks crumbly. This adds a nice crunch on top. Spoon the muffin batter into your prepared pan, filling each cup about three-quarters full. This is key for good rise. Then, sprinkle the streusel topping generously over each muffin cup. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool fully. Now, you can enjoy your Pumpkin Streusel Muffins. For the full recipe, check the details above. To get the best muffin texture, mix wet and dry ingredients separately. This helps avoid overmixing, which can make muffins tough. Combine the wet mix until smooth. Then, add the dry mix gently. You want a few lumps to remain; this keeps muffins fluffy. Remember, the oven should be preheated. This helps muffins rise well and bake evenly. You can change up the flavor of your muffins. Try adding chocolate chips for a sweet twist. Dried cranberries or raisins add a nice chew. For a spicy kick, add a dash of cayenne pepper. You can also switch nuts; pecans or almonds work well too. Toppings can vary too. Instead of streusel, try a glaze made of powdered sugar and milk for a sweet finish. Use a good muffin pan; a non-stick one helps with easy removal. Paper liners are great for keeping muffins moist and clean. A whisk is perfect for mixing batter. If you have a rubber spatula, it's excellent for folding ingredients gently. A toothpick helps check if your muffins are done. These tools make the baking process smoother and more fun. For the full recipe, check out the details above. {{image_4}} To make gluten-free pumpkin streusel muffins, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. This mix often has rice flour, tapioca starch, and xanthan gum. You may need to adjust the liquid slightly to get the right batter texture. The muffins will still taste great and be moist. For vegan pumpkin muffins, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based oil, like coconut or avocado oil, instead of vegetable oil. Replace the butter in the streusel with coconut oil or a vegan butter substitute. These muffins will be just as tasty and plant-friendly. You can switch up the nuts in the recipe. Try pecans or almonds instead of walnuts. Each nut gives a different flavor and texture. You can also play with spices. Add a pinch of allspice or cloves for a unique twist. If you want a sweeter touch, mix in some chocolate chips. These variations make the muffins fun and exciting every time you bake. Check out the Full Recipe for more details! To keep your leftover muffins fresh, place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just remember to let them cool completely before sealing them up. This helps to prevent sogginess. Freezing muffins is a great way to enjoy them later. First, wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer bag. They can stay fresh in the freezer for up to three months. When you're ready to eat, just take out the muffins and let them thaw overnight in the fridge. To enjoy your muffins warm, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet for about 5 to 10 minutes. You can also microwave them for about 15 to 20 seconds. Just be careful not to overheat, or they might get dry. For a special treat, add a pat of butter on top before warming them up. Enjoy the flavors of these delicious Pumpkin Streusel Muffins! You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also cut down on sugar. Try using half the amount of brown and granulated sugar. Adding applesauce can replace some of the oil, keeping the muffins moist. You could also add flaxseed or chia seeds for extra nutrition. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Slice the pumpkin, bake it until soft, then scoop out the flesh. Blend it until smooth. Fresh pumpkin gives a great flavor, but it can be slightly more watery. So, drain any excess liquid if needed. These muffins pair well with warm drinks like coffee or tea. You could also serve them with butter or cream cheese for added richness. For a festive touch, serve them with maple syrup or honey. Fresh fruit or a dollop of whipped cream also makes a lovely side. Yes, these muffins freeze very well. After cooling, wrap them tightly in plastic wrap or foil. Place them in a freezer bag to prevent freezer burn. They can stay fresh for up to three months. When ready to eat, just thaw them at room temperature or warm them in the oven. You now know how to make delicious pumpkin streusel muffins. We covered the key ingredients, step-by-step instructions, and helpful tips. You can even try variations for gluten-free or vegan options. Store extra muffins properly, and they’ll stay fresh. Remember, you can adapt the recipe to make it healthier or use fresh pumpkin. Enjoy baking and sharing these tasty treats with friends and family!

WANT TO SAVE THIS RECIPE?

Are you ready for an autumn treat? My Pumpkin Streusel Muffins are the perfect blend of sweet and spice. This simple recipe brings out that cozy fall flavor, making your kitchen smell amazing. Whether you want a snack or a breakfast delight, these muffins hit the spot. Let’s dive into the ingredients and steps to make this irresistible seasonal favorite!

Jump to Recipe

Ingredients

Main Ingredients for Pumpkin Streusel Muffins

To make these tasty muffins, you need some key ingredients. Here’s what you will use:

– 1 cup canned pumpkin puree

– 1/3 cup vegetable oil

– 1/2 cup brown sugar, packed

– 1/4 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

This mix creates a moist, flavorful muffin with the perfect balance of spices.

Optional Ingredients

You can add some extras to your muffins. Here’s a fun option:

– 1/2 cup chopped walnuts

Adding walnuts gives your muffins a crunchy texture and nutty flavor. You can skip them if you prefer a smoother bite.

Ingredients for the Streusel Topping

The streusel topping makes these muffins extra special. You’ll need:

– 1/4 cup all-purpose flour

– 1/4 cup brown sugar, packed

– 2 tablespoons cold butter, cubed

– 1/2 teaspoon ground cinnamon

This topping adds a sweet, crumbly layer that pairs perfectly with the pumpkin. For the full recipe, check out the cooking guide!

Step-by-Step Instructions

Preparing the Muffin Batter

Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, prepare your muffin pan. You can line it with paper liners or grease the cups. This will help the muffins pop out easily later.

In a large bowl, mix the following ingredients:

– 1 cup canned pumpkin puree

– 1/3 cup vegetable oil

– 1/2 cup brown sugar, packed

– 1/4 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

Use a whisk or mixer to blend until smooth. In a separate bowl, whisk together these dry ingredients:

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

Combine the dry ingredients into the wet mixture. Stir gently until just mixed. A few lumps are okay. If you want walnuts, fold them in now.

Making the Streusel Topping

In a small bowl, mix these ingredients for the streusel topping:

– 1/4 cup all-purpose flour

– 1/4 cup brown sugar, packed

– 2 tablespoons cold butter, cubed

– 1/2 teaspoon ground cinnamon

Use your fingers or a fork to mix until it looks crumbly. This adds a nice crunch on top.

Baking and Cooling the Muffins

Spoon the muffin batter into your prepared pan, filling each cup about three-quarters full. This is key for good rise. Then, sprinkle the streusel topping generously over each muffin cup.

Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready.

Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool fully. Now, you can enjoy your Pumpkin Streusel Muffins. For the full recipe, check the details above.

Tips & Tricks

How to Achieve Perfect Muffin Texture

To get the best muffin texture, mix wet and dry ingredients separately. This helps avoid overmixing, which can make muffins tough. Combine the wet mix until smooth. Then, add the dry mix gently. You want a few lumps to remain; this keeps muffins fluffy. Remember, the oven should be preheated. This helps muffins rise well and bake evenly.

Variations in Flavor and Toppings

You can change up the flavor of your muffins. Try adding chocolate chips for a sweet twist. Dried cranberries or raisins add a nice chew. For a spicy kick, add a dash of cayenne pepper. You can also switch nuts; pecans or almonds work well too. Toppings can vary too. Instead of streusel, try a glaze made of powdered sugar and milk for a sweet finish.

Baking Equipment Recommendations

Use a good muffin pan; a non-stick one helps with easy removal. Paper liners are great for keeping muffins moist and clean. A whisk is perfect for mixing batter. If you have a rubber spatula, it’s excellent for folding ingredients gently. A toothpick helps check if your muffins are done. These tools make the baking process smoother and more fun. For the full recipe, check out the details above.

Variations

Gluten-Free Pumpkin Streusel Muffins

To make gluten-free pumpkin streusel muffins, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. This mix often has rice flour, tapioca starch, and xanthan gum. You may need to adjust the liquid slightly to get the right batter texture. The muffins will still taste great and be moist.

Vegan Pumpkin Muffins with Streusel

For vegan pumpkin muffins, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based oil, like coconut or avocado oil, instead of vegetable oil. Replace the butter in the streusel with coconut oil or a vegan butter substitute. These muffins will be just as tasty and plant-friendly.

Different Nuts and Spice Combinations

You can switch up the nuts in the recipe. Try pecans or almonds instead of walnuts. Each nut gives a different flavor and texture. You can also play with spices. Add a pinch of allspice or cloves for a unique twist. If you want a sweeter touch, mix in some chocolate chips. These variations make the muffins fun and exciting every time you bake.

Check out the Full Recipe for more details!

Storage Info

How to Store Leftover Muffins

To keep your leftover muffins fresh, place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just remember to let them cool completely before sealing them up. This helps to prevent sogginess.

Freezing Pumpkin Streusel Muffins

Freezing muffins is a great way to enjoy them later. First, wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer bag. They can stay fresh in the freezer for up to three months. When you’re ready to eat, just take out the muffins and let them thaw overnight in the fridge.

Reheating Tips for Maximum Freshness

To enjoy your muffins warm, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet for about 5 to 10 minutes. You can also microwave them for about 15 to 20 seconds. Just be careful not to overheat, or they might get dry. For a special treat, add a pat of butter on top before warming them up. Enjoy the flavors of these delicious Pumpkin Streusel Muffins!

FAQs

How can I make these muffins healthier?

You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also cut down on sugar. Try using half the amount of brown and granulated sugar. Adding applesauce can replace some of the oil, keeping the muffins moist. You could also add flaxseed or chia seeds for extra nutrition.

Can I substitute fresh pumpkin for canned?

Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Slice the pumpkin, bake it until soft, then scoop out the flesh. Blend it until smooth. Fresh pumpkin gives a great flavor, but it can be slightly more watery. So, drain any excess liquid if needed.

What can I serve with Pumpkin Streusel Muffins?

These muffins pair well with warm drinks like coffee or tea. You could also serve them with butter or cream cheese for added richness. For a festive touch, serve them with maple syrup or honey. Fresh fruit or a dollop of whipped cream also makes a lovely side.

Are these muffins suitable for freezing?

Yes, these muffins freeze very well. After cooling, wrap them tightly in plastic wrap or foil. Place them in a freezer bag to prevent freezer burn. They can stay fresh for up to three months. When ready to eat, just thaw them at room temperature or warm them in the oven.

You now know how to make delicious pumpkin streusel muffins. We covered the key ingredients, step-by-step instructions, and helpful tips. You can even try variations for gluten-free or vegan options.

Store extra muffins properly, and they’ll stay fresh. Remember, you can adapt the recipe to make it healthier or use fresh pumpkin. Enjoy baking and sharing these tasty treats with friends and family!

To make these tasty muffins, you need some key ingredients. Here’s what you will use: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt This mix creates a moist, flavorful muffin with the perfect balance of spices. You can add some extras to your muffins. Here’s a fun option: - 1/2 cup chopped walnuts Adding walnuts gives your muffins a crunchy texture and nutty flavor. You can skip them if you prefer a smoother bite. The streusel topping makes these muffins extra special. You’ll need: - 1/4 cup all-purpose flour - 1/4 cup brown sugar, packed - 2 tablespoons cold butter, cubed - 1/2 teaspoon ground cinnamon This topping adds a sweet, crumbly layer that pairs perfectly with the pumpkin. For the full recipe, check out the cooking guide! Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, prepare your muffin pan. You can line it with paper liners or grease the cups. This will help the muffins pop out easily later. In a large bowl, mix the following ingredients: - 1 cup canned pumpkin puree - 1/3 cup vegetable oil - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract Use a whisk or mixer to blend until smooth. In a separate bowl, whisk together these dry ingredients: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Combine the dry ingredients into the wet mixture. Stir gently until just mixed. A few lumps are okay. If you want walnuts, fold them in now. In a small bowl, mix these ingredients for the streusel topping: - 1/4 cup all-purpose flour - 1/4 cup brown sugar, packed - 2 tablespoons cold butter, cubed - 1/2 teaspoon ground cinnamon Use your fingers or a fork to mix until it looks crumbly. This adds a nice crunch on top. Spoon the muffin batter into your prepared pan, filling each cup about three-quarters full. This is key for good rise. Then, sprinkle the streusel topping generously over each muffin cup. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool fully. Now, you can enjoy your Pumpkin Streusel Muffins. For the full recipe, check the details above. To get the best muffin texture, mix wet and dry ingredients separately. This helps avoid overmixing, which can make muffins tough. Combine the wet mix until smooth. Then, add the dry mix gently. You want a few lumps to remain; this keeps muffins fluffy. Remember, the oven should be preheated. This helps muffins rise well and bake evenly. You can change up the flavor of your muffins. Try adding chocolate chips for a sweet twist. Dried cranberries or raisins add a nice chew. For a spicy kick, add a dash of cayenne pepper. You can also switch nuts; pecans or almonds work well too. Toppings can vary too. Instead of streusel, try a glaze made of powdered sugar and milk for a sweet finish. Use a good muffin pan; a non-stick one helps with easy removal. Paper liners are great for keeping muffins moist and clean. A whisk is perfect for mixing batter. If you have a rubber spatula, it's excellent for folding ingredients gently. A toothpick helps check if your muffins are done. These tools make the baking process smoother and more fun. For the full recipe, check out the details above. {{image_4}} To make gluten-free pumpkin streusel muffins, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. This mix often has rice flour, tapioca starch, and xanthan gum. You may need to adjust the liquid slightly to get the right batter texture. The muffins will still taste great and be moist. For vegan pumpkin muffins, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based oil, like coconut or avocado oil, instead of vegetable oil. Replace the butter in the streusel with coconut oil or a vegan butter substitute. These muffins will be just as tasty and plant-friendly. You can switch up the nuts in the recipe. Try pecans or almonds instead of walnuts. Each nut gives a different flavor and texture. You can also play with spices. Add a pinch of allspice or cloves for a unique twist. If you want a sweeter touch, mix in some chocolate chips. These variations make the muffins fun and exciting every time you bake. Check out the Full Recipe for more details! To keep your leftover muffins fresh, place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just remember to let them cool completely before sealing them up. This helps to prevent sogginess. Freezing muffins is a great way to enjoy them later. First, wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer bag. They can stay fresh in the freezer for up to three months. When you're ready to eat, just take out the muffins and let them thaw overnight in the fridge. To enjoy your muffins warm, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet for about 5 to 10 minutes. You can also microwave them for about 15 to 20 seconds. Just be careful not to overheat, or they might get dry. For a special treat, add a pat of butter on top before warming them up. Enjoy the flavors of these delicious Pumpkin Streusel Muffins! You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also cut down on sugar. Try using half the amount of brown and granulated sugar. Adding applesauce can replace some of the oil, keeping the muffins moist. You could also add flaxseed or chia seeds for extra nutrition. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Slice the pumpkin, bake it until soft, then scoop out the flesh. Blend it until smooth. Fresh pumpkin gives a great flavor, but it can be slightly more watery. So, drain any excess liquid if needed. These muffins pair well with warm drinks like coffee or tea. You could also serve them with butter or cream cheese for added richness. For a festive touch, serve them with maple syrup or honey. Fresh fruit or a dollop of whipped cream also makes a lovely side. Yes, these muffins freeze very well. After cooling, wrap them tightly in plastic wrap or foil. Place them in a freezer bag to prevent freezer burn. They can stay fresh for up to three months. When ready to eat, just thaw them at room temperature or warm them in the oven. You now know how to make delicious pumpkin streusel muffins. We covered the key ingredients, step-by-step instructions, and helpful tips. You can even try variations for gluten-free or vegan options. Store extra muffins properly, and they’ll stay fresh. Remember, you can adapt the recipe to make it healthier or use fresh pumpkin. Enjoy baking and sharing these tasty treats with friends and family!

Pumpkin Streusel Muffins

Indulge in the flavors of fall with these delicious Pumpkin Streusel Muffins! Made with creamy pumpkin puree and topped with a heavenly streusel, these muffins are perfect for breakfast or an afternoon treat. In just 35 minutes, you can enjoy warm, aromatic muffins that will fill your kitchen with the scent of autumn. Click to explore the full recipe and treat yourself to these delightful bites today!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/3 cup vegetable oil

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

For the Streusel Topping:

1/4 cup all-purpose flour

1/4 cup brown sugar, packed

2 tablespoons cold butter, cubed

1/2 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper liners or greasing the cups thoroughly to ensure easy removal later.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Use a whisk or electric mixer to blend these ingredients together until the mixture is smooth and well incorporated.

      In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This will ensure that all the leavening agents and spices are evenly distributed.

        Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. If you choose to include walnuts, fold them in gently at this stage.

          Prepare the streusel topping in a small bowl by mixing the all-purpose flour, brown sugar, and ground cinnamon together. Add the cold cubed butter and use your fingers or a fork to work the mixture until it becomes crumbly and resembles coarse crumbs.

            Spoon the muffin batter into the prepared muffin pan, filling each cup about three-quarters full for the best rise. Generously sprinkle the streusel topping over the batter in each muffin cup, ensuring an even distribution.

              Bake the muffins in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they are ready.

                Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, carefully transfer the muffins to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: For an inviting touch, serve the muffins warm, dusted with a light sprinkle of powdered sugar, and perhaps a small dollop of whipped cream on the side. Enjoy the seasonal flavors and warmth!

                      WANT TO SAVE THIS RECIPE?