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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure 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 nutmeg - 1/4 teaspoon salt You need a few key items to make pumpkin streusel muffins. First, the main star is canned pumpkin puree. It gives the muffins rich flavor and moisture. Next, vegetable oil helps keep them light and fluffy. For sweetness, you will use both brown and granulated sugars. Brown sugar adds depth, while granulated sugar balances it out. You also need eggs for binding and vanilla extract to enhance taste. The base of the muffins is all-purpose flour, along with baking powder and baking soda for leavening. The spices, ground cinnamon and nutmeg, bring warmth and a cozy feel to every bite. Finally, a pinch of salt brings all the flavors together. - 1/2 cup all-purpose flour - 1/4 cup packed brown sugar - 1/4 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cubed - 1/4 cup pecans, chopped (optional) The streusel topping makes these muffins even better. You start with more all-purpose flour, brown sugar, and ground cinnamon. This mix adds sweetness and crunch. The cold unsalted butter gives the streusel its crumbly texture. You can add chopped pecans for extra flavor and crunch, but they are optional. The streusel creates a delicious contrast to the soft muffins. First, preheat your oven to 350°F (175°C). This heat will help your muffins rise perfectly. Next, prepare your muffin tin. You can use paper liners or spray the cups with a bit of non-stick spray. This step keeps the muffins from sticking, making it easier to enjoy them later. In a large bowl, combine the canned pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, eggs, and pure vanilla extract. Use a whisk to mix these ingredients until smooth. This creates the base for your muffins and adds great flavor. In a different bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mixing these dry ingredients helps distribute the leavening agents evenly. Gradually add this mixture to the wet ingredients. Stir gently until just combined. Over-mixing can make the muffins dense, so be careful. For the streusel topping, mix the remaining all-purpose flour, packed brown sugar, and ground cinnamon in a small bowl. Then, add the cold butter cubes. Use a fork or your fingers to blend until it looks like coarse crumbs. If you want a crunchy texture, fold in the chopped pecans. This topping adds a delightful crunch. Using a spoon or a scoop, fill each muffin cup about two-thirds full with the pumpkin batter. This allows room for the muffins to rise. Next, generously sprinkle the streusel topping over each muffin. Make sure every muffin has a good amount of topping for that delicious crunch. Bake the muffins in your preheated oven 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. Keep an eye on them to avoid over-baking. Once baked, cool the muffins in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them stay soft and fluffy. To make perfect muffins, avoid over-mixing. When you mix too much, the muffins become dense. Just stir until the dry ingredients blend with the wet ones. This keeps the muffins light and fluffy. Using oil helps make muffins moist. I prefer vegetable oil for this recipe. It keeps the muffins tender and adds a nice texture. You can also try other oils like canola or melted coconut oil for a twist. Warm muffins taste best. Serve them fresh from the oven. Add a pat of butter on top for richness. You can also sprinkle a dash of cinnamon over the butter for extra flavor. Pair these muffins with warm drinks. Coffee, tea, or hot chocolate work well. The flavors of pumpkin and spices blend nicely with these beverages. Store your muffins in an airtight container. This keeps them fresh for longer. You can also use plastic wrap or a zip-top bag. If you want to reheat muffins, use an oven or microwave. In the oven, warm them at 350°F for about 5-10 minutes. This keeps the muffins fluffy and restores their warmth. If using a microwave, heat for 10-15 seconds. Enjoy your fluffy and flavorful pumpkin streusel muffins! {{image_4}} You can easily swap ingredients in pumpkin streusel muffins to fit your needs. - Alternative oils or sweeteners: Instead of vegetable oil, try coconut oil or applesauce for a lighter option. For sweeteners, maple syrup or honey can add a unique twist. - Gluten-free flour options: If you prefer gluten-free muffins, use a gluten-free flour blend. Just make sure it contains xanthan gum for better texture. Adding new flavors can make your muffins even more exciting. - Suggestions for spices or flavor extracts: Mix in a pinch of ginger or cloves for extra warmth. You can also add a splash of almond or orange extract for a fresh taste. - Other mix-ins like chocolate chips or dried fruit: Fold in dark chocolate chips, cranberries, or raisins for added sweetness and texture. Seasonal changes can inspire fun twists on this classic recipe. - Ideas for holiday ingredients or toppings: For a festive touch, add crushed candy canes or sprinkle with holiday-themed sprinkles. - Using different types of pumpkin or squash: Experiment with butternut squash or sweet potato puree for a different flavor profile. Each offers a lovely sweetness that complements the spices. To store muffins in the refrigerator, place them in an airtight container. This keeps them fresh for up to a week. Make sure to cool the muffins completely before sealing them. If you want to freeze muffins, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. Frozen muffins can last up to three months. When you're ready to eat, thaw them in the fridge overnight. The best containers for storage are glass or plastic airtight containers. These help keep moisture in while keeping air out. Use a container that fits the muffins snugly. This prevents them from moving around and getting squished. To prevent moisture loss, avoid using paper bags. They allow air to dry out your muffins quickly. In the refrigerator, muffins last about one week. In the freezer, they stay good for three months. When muffins spoil, they may look dry or moldy. A change in smell is also a sign. If they smell off, it’s best to toss them. Always check muffins before eating, especially if they've been stored for a while. Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin has a different texture and flavor than canned. You may need to adjust the moisture in your batter. If it's too wet, add a bit more flour. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. If it has batter on it, bake a few more minutes. Keep an eye on them to avoid over-baking. Yes, you can make the batter ahead of time! Simply mix all the wet and dry ingredients. Store the batter in the fridge for up to 24 hours. When you're ready to bake, just scoop it into the muffin tin and add the streusel topping. If you want a nut-free option, try sunflower seeds or pumpkin seeds. You can also use walnuts or almonds if you prefer other nuts. These will still add a nice crunch to your muffins. To keep your muffins moist, store them in an airtight container. You can also place a slice of bread in the container. The bread will help keep the muffins soft. If you want to freeze them, wrap each muffin well to prevent freezer burn. This blog outlined how to make delicious pumpkin muffins. We covered key ingredients, step-by-step instructions, and helpful tips. You’ve learned about the best methods for mixing and baking. Don't forget the fun variations you can try! Using this guide, you can create moist muffins that impress everyone. Enjoy baking and sharing your tasty treats. You have great options to explore for flavor and storage. Your pumpkin muffins will be a hit at any gathering!

Pumpkin Streusel Muffins

Bake up a batch of delicious pumpkin streusel muffins that are perfect for fall! These easy-to-follow muffins feature a delightful pumpkin base topped with a crunchy streusel that everyone will love. Ideal for breakfast or a cozy snack, this recipe will have your kitchen smelling amazing. Don't miss out on making these tasty treats—click through to find the full recipe and get baking today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure 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 nutmeg

1/4 teaspoon salt

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cubed

1/4 cup pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with non-stick spray.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, eggs, and vanilla extract. Using a whisk, blend the ingredients until the mixture is smooth and well incorporated.

      In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add this dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful to avoid over-mixing, as this can lead to dense muffins.

        For the streusel topping, in a small bowl, combine the remaining all-purpose flour, packed brown sugar, and ground cinnamon. Add the cold butter cubes, and using a fork or your fingers, mix until the mixture resembles coarse crumbs. If desired, fold in the chopped pecans for extra crunch.

          Using a spoon or a scoop, fill each muffin cup about two-thirds full with the pumpkin batter. Generously sprinkle the streusel topping over each muffin, ensuring even coverage.

            Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end to avoid over-baking.

              Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

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

                  - Presentation Tips: Serve the muffins warm with a pat of butter on top. For a delightful finishing touch, sprinkle a dash of cinnamon over the butter before serving, enhancing both flavor and visual appeal.