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To make these muffins, you need a few key ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 cups all-purpose flour, plus extra for dusting - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 teaspoon pure vanilla extract These ingredients work together to create a moist, flavorful muffin. Canned pumpkin puree adds rich taste and texture. The streusel adds a nice crunch and sweetness. Here’s what you need: - 1/2 cup all-purpose flour - 1/4 cup rolled oats - 1/4 cup packed brown sugar - 1 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cubed This topping brings extra flavor and a delightful texture. You can customize your muffins with these options: - Chopped nuts, like walnuts or pecans - Chocolate chips for a sweet twist - A dash of ginger or cloves for extra spice These ingredients let you create a unique muffin that fits your taste. Experimenting with flavors makes baking fun and personal! To start making these muffins, preheat your oven to 350°F (175°C). This ensures they bake evenly and rise well. Next, grab a muffin tin. You can line it with paper liners or grease it lightly with non-stick spray to help the muffins release easily. In a large bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, and 2 large eggs. Whisk these together until they are smooth and blended well. Don’t forget to add in 1 teaspoon of pure vanilla extract for extra flavor. In another bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This dry mix will add the structure and flavor to your muffins. Now, slowly fold the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix, or your muffins will turn out dense. For the streusel topping, grab a small bowl. Mix together 1/2 cup of all-purpose flour, 1/4 cup of rolled oats, 1/4 cup of packed brown sugar, and 1 teaspoon of ground cinnamon. This combination will bring a lovely crunch to your muffins. Now, add 1/4 cup of cold unsalted butter, cubed. Using your fingers or a pastry cutter, blend the butter into the dry mix. Keep working until the mixture looks like coarse crumbs, with a few larger clumps. This adds texture and flavor. Once your batter and streusel are ready, spoon the muffin batter into the prepared muffin tin. Fill each cup about two-thirds full. This allows room for the muffins to rise nicely. Generously sprinkle the streusel topping over each muffin. This ensures a delightful crunch on top. Place the muffin tin in your preheated oven. Bake them for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. You want the tops to be golden brown. After baking, let the muffins cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. This helps prevent soggy bottoms. Enjoy the cozy aroma as they cool! To make moist muffins, use canned pumpkin puree. It adds moisture and flavor. Combine the pumpkin with oil and sugars well. This mix gives your muffins a soft texture. Don't overmix the batter. Stir until just combined, and leave some lumps. This keeps them light and fluffy. One common mistake is overbaking. Keep an eye on the muffins. Use a toothpick to check for doneness. If it comes out clean, they’re done! Another mistake is not measuring ingredients correctly. Use measuring cups for accuracy. Too much flour can lead to dry muffins. Store your muffins in an airtight container. They stay fresh for about 3 days at room temperature. For longer storage, freeze them. Place muffins in a freezer bag and remove air. When ready to eat, reheat in the microwave for about 15-20 seconds. They’ll taste fresh and warm! {{image_4}} You can make these muffins gluten-free. Use a 1:1 gluten-free flour blend. This blend often works well in baked goods. Just be sure to check the package for any special instructions. The flavor stays rich and pumpkiny. You won't miss the regular flour. Want a crunch? Add nuts like walnuts or pecans. Chop them coarsely and mix them into the batter. This adds texture and flavor. You can also add chocolate chips. They bring a sweet surprise in each bite. Use semi-sweet or dark chocolate for a delightful twist. Spice it up! You can add more spices like ginger or allspice. They give your muffins a warm, cozy flavor. Consider adding a splash of almond or maple extract. This adds a unique twist to the taste. Be creative and mix flavors that you love! To keep your pumpkin streusel muffins fresh, store them in an airtight container. This helps lock in moisture. You can also wrap them tightly in plastic wrap or aluminum foil. Place them at room temperature for short-term storage. If your kitchen is warm, try the fridge. Just remember, muffins can dry out in the fridge. When stored properly, these muffins last about three days at room temperature. If you keep them in the fridge, they can last up to a week. However, you may notice a change in texture after a few days. If you want to enjoy them longer, freezing is the way to go. To freeze pumpkin streusel muffins, first, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you want to eat them, just thaw them at room temperature or warm them up in the oven. Enjoy the cozy taste of fall any time of year! Yes, you can use fresh pumpkin. First, roast the pumpkin to make it soft. Then, scoop out the flesh and mash it until smooth. Use this fresh pumpkin puree in place of the canned pumpkin. The taste will be fresh and bright. To make mini muffins, fill each mini muffin cup only halfway. Bake them for about 12 to 15 minutes. Check with a toothpick for doneness. They should come out clean. This recipe will yield more than 12 mini muffins, so be ready to share! These muffins taste great with a warm drink. Try serving them with coffee or chai tea. You can also add a dollop of cream cheese or butter on top. For a fun twist, pair them with apple cider or a spiced latte. You learned how to make delicious pumpkin streusel muffins. We covered the key ingredients, step-by-step instructions, and useful baking tips. I shared ways to customize your muffins with nuts, chocolate chips, or even gluten-free options. Remember, storing your muffins well keeps them fresh. Enjoy your tasty treats and share them with friends! Creating these muffins can be fun and rewarding. Now, go ahead and bake your perfect batch!

Pumpkin Streusel Muffins

Savor the taste of fall with these delicious pumpkin streusel muffins! Bursting with warm spices and topped with a crunchy streusel, these muffins are perfect for breakfast or a cozy treat. Discover easy step-by-step instructions and tips for creating the perfect batch. Don’t miss out on this cozy recipe that will make your kitchen smell heavenly. Click through to whip up your own batch of pumpkin streusel muffins today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 cups all-purpose flour, plus extra for dusting

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon pure vanilla extract

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup rolled oats

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cubed

Instructions
 

Preheat your oven to 350°F (175°C) and either line a muffin tin with paper liners or lightly grease it with non-stick spray to prevent sticking.

    In a large mixing bowl, use a whisk to combine the pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, and eggs until the mixture is smooth and thoroughly mixed. Stir in the vanilla extract until evenly incorporated.

      In a separate bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined — be careful not to overmix, as this can make the muffins dense.

        To prepare the streusel topping, in a small bowl, mix together the 1/2 cup flour, rolled oats, packed brown sugar, and ground cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs with a few larger clumps remaining.

          Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for optimal rising. Generously sprinkle the streusel topping on each muffin, ensuring an even distribution for a delightful crunch.

            Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

              Allow the muffins to cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely, which will help keep the bottoms from becoming soggy.

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

                  - Presentation Tips: Serve the muffins warm, lightly dusted with powdered sugar for a festive touch, or drizzle a simple vanilla glaze over the tops for extra sweetness. Arrange them attractively on a rustic wooden board to evoke a cozy autumn scene, perfect for sharing!