Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed firmly - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup all-purpose flour - ⅓ cup brown sugar, packed firmly - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ¼ cup chopped walnuts or pecans (optional) Gather these ingredients before you start. It makes cooking easier and more fun. Make sure you use canned pumpkin puree, not pie filling. Each dry ingredient plays a role. The flour gives structure, while baking powder and baking soda help muffins rise. The spices add warmth and flavor, giving the muffins that classic pumpkin spice taste. For the wet mix, the pumpkin puree keeps the muffins moist. Granulated and brown sugar provide sweetness. Eggs bind everything together, while vanilla adds a lovely aroma. The vegetable oil keeps your muffins soft and tender. The streusel topping is what makes these muffins extra special. It adds a sweet crunch. You can add nuts to the topping for some texture. If you choose to use them, chop the walnuts or pecans finely. This will mix in well and not overpower the other flavors. This combination of ingredients ensures you get delicious muffins that are cozy and satisfying! 1. Preheat your oven to 350°F (175°C). This helps muffins bake evenly. 2. Prepare the muffin tin by lining it with paper liners or greasing it lightly. This keeps muffins from sticking. 1. In a large bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda. 2. Add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt. Whisk these until fully mixed. 3. In a separate bowl, mix ¾ cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until smooth. 4. Add 2 large eggs and 1 cup of canned pumpkin puree to the sugar mix. Blend well. Stir in 1 teaspoon vanilla extract for extra flavor. 5. Fold the dry mix into the wet mix gently. Be careful not to overmix; this keeps the muffins light. 1. In a small bowl, combine ½ cup of all-purpose flour, ⅓ cup of brown sugar, and ½ teaspoon of ground cinnamon. 2. Pour in ¼ cup melted unsalted butter and add ¼ cup chopped walnuts or pecans if you want crunch. Mix until you get a crumbly texture. 1. Fill each muffin cup about two-thirds full with batter. This gives them room to rise. 2. Sprinkle the streusel topping generously over the batter. This adds a nice crunch. 3. Bake in the oven for 20-25 minutes. To test for doneness, insert a toothpick into the center. It should come out clean. 4. Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. - Avoiding overmixing: When you mix the batter, do it gently. Use a spatula to fold in the dry ingredients. Stop as soon as you see no flour. This keeps the muffins light and fluffy. Overmixing makes them tough. - Achieving the perfect rise: Fill each muffin cup about two-thirds full. This gives them room to rise. Make sure your oven is preheated to 350°F. A hot oven helps the muffins rise well. - Adding optional nuts or spices: For extra crunch, add chopped walnuts or pecans to the streusel. You can also mix in a pinch of nutmeg or ginger to the batter for added flavor. - Serving suggestions: Serve these muffins warm. A drizzle of icing or a dollop of whipped cream makes them even better. A light dusting of powdered sugar adds a nice touch too. - What to do if muffins are too dense: Dense muffins can mean you overmixed the batter. Next time, be gentle when mixing. Also, check your baking powder and baking soda for freshness. They need to be active for the muffins to rise. - Ensuring even baking: Rotate the muffin tin halfway through baking. This helps them bake evenly. Also, avoid opening the oven door too soon. It can cause the muffins to sink. {{image_4}} You can make these muffins fit many diets. For gluten-free options, use almond flour or a gluten-free blend. These swaps keep the texture light. If you want to cut sugar, try using honey or maple syrup. Both add sweetness and flavor without refined sugar. Want to mix it up? Adding chocolate chips gives a rich twist. Use dark or milk chocolate for sweetness. You can also add dried fruits like cranberries or raisins. They add chewy bites and extra flavor to each muffin. Using fresh pumpkin instead of canned can elevate these muffins. Roast and puree fresh pumpkin for the best taste. You can also change the spice mix. Try adding cardamom for a unique twist. This keeps the muffins fresh and exciting for every season. To keep your pumpkin spice streusel muffins fresh, store them in an airtight container. This will prevent them from drying out. At room temperature, they stay good for about 2-3 days. If you want to enjoy them longer, freezing is the best way. To freeze muffins, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to eat, take a muffin out and let it thaw. You can also reheat it in the microwave for about 15-20 seconds. After storage, serve muffins warm for the best taste. They go well with coffee or tea. You can also add a drizzle of icing or a dollop of whipped cream on top. For a nice touch, sprinkle some powdered sugar for a sweet finish. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. This will give you a fresh flavor. Make sure to measure the same amount as canned pumpkin. Check the muffins at 20 minutes. Insert a toothpick in the center. If it comes out clean, they are done. If it has wet batter, bake a little longer. Yes, you can prepare the batter a day in advance. Store it in the fridge. When ready to bake, let it sit at room temperature. This helps them rise well. If the streusel is too crumbly, add a bit more melted butter. Mix it in slowly. This will help the topping stick together better. You can swap all-purpose flour for gluten-free flour. Use a sugar substitute for lower sugar options. If you need a dairy-free version, replace butter with coconut oil or a dairy-free spread. In this article, we explored the ingredients and steps to make tasty muffins. We detailed dry and wet ingredients and explained how to get a perfect streusel topping. I shared baking tips and flavor variations to suit every taste. Remember, with some simple adjustments, your muffins can shine. Take the time to bake, experiment, and enjoy the delicious results. Happy baking!

Pumpkin Spice Streusel Muffins

Indulge in the perfect autumn treat with these Pumpkin Spice Streusel Muffins! Made with canned pumpkin, warm spices, and a crunchy streusel topping, these muffins are ideal for breakfast or a cozy snack. In just 40 minutes, you can whip up a dozen fluffy delights that will fill your home with the inviting scent of fall. Click through to explore the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree (ensure it's not pumpkin pie filling)

¾ cup granulated sugar

½ cup brown sugar, packed firmly

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed firmly

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

¼ cup chopped walnuts or pecans (optional, for crunch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray.

    In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground spices (cinnamon, nutmeg, ginger, and cloves), and salt. Whisk these ingredients together until they are well mixed, and set this bowl aside.

      In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix these ingredients together until they are smooth and homogenous.

        To the sugar mixture, add the eggs and pumpkin puree, making sure to blend well until fully integrated. Lastly, stir in the vanilla extract for added flavor.

          Slowly incorporate the dry mixture into the wet mixture, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins light and fluffy.

            In another small bowl, prepare the streusel topping by combining the flour, brown sugar, ground cinnamon, melted butter, and chopped nuts (if you’re using nuts). Mix these ingredients together until they achieve a crumbly texture.

              Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.

                Generously sprinkle the prepared streusel topping over each muffin, ensuring a delightful crunch on top.

                  Place the muffin tin in the oven and bake for 20-25 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.

                    Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Following this, transfer them to a wire rack to cool completely.

                      Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins

                        - Presentation Tips: Serve these delectable muffins warm, perhaps adorned with a light drizzle of icing or a dollop of whipped cream on top for an indulgent touch. A dusting of powdered sugar can elevate the presentation, creating an elegant finish!

                          Enjoy these flavorful muffins as a delightful breakfast treat or a cozy afternoon snack!