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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Is there anything better than the smell of pumpkin spice wafting through your house on a crisp fall morning? For me, probably not! These Easy Pumpkin Streusel Muffins are my go-to recipe when I want a cozy, comforting bake that’s also incredibly simple to make. They're packed with pumpkin flavor, perfectly spiced, and topped with a heavenly streusel that adds just the right amount of sweetness and crunch. Honestly, I can’t make these fast enough before they disappear!!
I remember the first time I made these. I was trying to impress my then-boyfriend (now husband!) with my baking skills. I was so nervous! Turns out, there was nothing to worry about. The recipe is so straightforward that even a novice baker like I was at the time could pull them off without a hitch. The muffins came out perfectly golden, the streusel was beautifully browned, and the taste? Oh my goodness, the taste! He was absolutely smitten—with the muffins, I think but that works just fine with me! Ever since then, these muffins have been a staple in our home, a symbol of cozy weekends and sweet moments together. Maybe I should be making them right now...
Required Equipments
- Mixing Bowls
- Whisk
- Muffin Tin
- Muffin Liners
- Pastry Blender
- Measuring Cups and Spoons
Easy Pumpkin Streusel Muffins: Frequently Asked Questions
Easy Pumpkin Streusel Muffins
These pumpkin streusel muffins are the perfect autumn treat! Moist, spiced pumpkin muffins are topped with a buttery, crumbly streusel for a delightful breakfast or snack.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This prevents sticking and makes cleanup easier.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no lumps! I sift my flour for that extra smooth texture.
- In a separate bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until well combined. I like using canned pumpkin puree for convenience, but fresh pumpkin puree works too!
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few streaks of flour are okay.
- In a small bowl, prepare the streusel topping by combining the flour, brown sugar, and cold butter. Cut the butter into the mixture using a pastry blender or your fingers until it resembles coarse crumbs. This is where the magic happens! The colder the butter, the better the streusel.
- Fill each muffin liner about 2/3 full with the pumpkin batter. Sprinkle the streusel topping evenly over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – ovens vary!
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
📝 Notes
- For a richer flavor, use brown butter in the streusel topping.
- Add chopped walnuts or pecans to the streusel for extra crunch.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 220 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 50 mg
