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Spiced Pumpkin Streusel Muffins

Spiced Pumpkin Streusel Muffins for Cozy Fall Mornings

Delight in the warm flavors of spiced pumpkin with these easy-to-make muffins featuring a crunchy streusel topping.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a nuttier flavor.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon Warm spice to enhance flavor.
  • 1 teaspoon Ginger Ground ginger for spice.
  • 1 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1 cup Pumpkin Puree Use pure pumpkin, not pie filling.
  • 1 cup Granulated Sugar Balances the spices beautifully.
  • 1/2 cup Brown Sugar Adds depth and moisture.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract Using pure vanilla gives the best results.
For the Streusel Topping
  • 1/2 cup Cold Butter Use cold for the best streusel.
  • 1/2 cup Flour Forms the base of the topping.
  • 1/4 cup Granulated Sugar Adds sweetness to the crumble.
  • 1 teaspoon Cinnamon Enhances the streusel.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. In a separate bowl, mix cold butter, flour, granulated sugar, and cinnamon for the streusel topping.
  6. Fill each muffin cup two-thirds full with batter and sprinkle with streusel topping.
  7. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

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