Pumpkin Streusel Muffins
Soft, moist pumpkin muffins topped with a sweet streusel crumble — a perfect blend of autumn flavor and texture. High in fiber and quick to make, this recipe offers a wholesome breakfast or snack option that’s both satisfying and easy to prepare.
Equipment
- 1 Medium mixing bowl
- 1 large mixing bowl
- Muffin pan (12 cups)
- Nonstick cooking spray or muffin liners
- Fork or pastry blender
- Measuring Cups and Spoons
- Whisk or hand mixer
- Toothpick
- Cooling rack
Ingredients
Topping:
- ½ cup 62 g all-purpose flour
- ½ cup 100 g packed brown sugar
- ⅛ teaspoon salt
- 3 tablespoons 42 g unsalted butter, softened
Muffins:
- ½ cup 100 g granulated sugar
- ¼ cup 50 g packed brown sugar
- 1 cup 244 g pumpkin puree
- ⅓ cup 79 ml vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- ⅓ cup 79 ml fat-free milk (or any milk of choice)
- 2 cups 248 g all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly and achieve the perfect texture. While the oven warms, prepare a 12-cup muffin pan by either spraying it generously with nonstick cooking spray or lining it with muffin liners. Proper preparation prevents sticking and makes removal easier.
- Make the Streusel Topping: In a medium-sized mixing bowl, combine ½ cup (62 g) all-purpose flour, ½ cup (100 g) packed brown sugar, and ⅛ teaspoon salt. Add 3 tablespoons (42 g) softened unsalted butter to the mixture. Using a fork or a pastry blender, blend the ingredients together until the mixture resembles coarse crumbs. This crumbly topping will bake into a crunchy, sweet layer that adds texture and flavor to your muffins. Set the topping aside while you prepare the muffin batter.
- Mix Wet Ingredients: In a large mixing bowl, combine ½ cup (100 g) granulated sugar, ¼ cup (50 g) packed brown sugar, 1 cup (244 g) pumpkin puree, and ⅓ cup (79 ml) vegetable oil. Stir them together using a whisk or a hand mixer on low speed until smooth and creamy. This ensures the sugar dissolves and the pumpkin puree integrates completely, giving the muffins a moist and tender crumb.
- Add Spices and Eggs: To the wet mixture, add 2 teaspoons pumpkin pie spice and ½ teaspoon salt, stirring gently until evenly incorporated. Crack 2 large eggs into the bowl, mixing slowly until the eggs are fully blended into the batter. Eggs add structure and richness, so ensure they are thoroughly combined without overmixing to preserve a tender texture.
- Incorporate Leavening and Liquids: In a small bowl, mix 1 teaspoon baking soda with 1 teaspoon vinegar or lemon juice. This creates a bubbling reaction that helps your muffins rise beautifully. Immediately pour this mixture into the batter, followed by ⅓ cup (79 ml) fat-free milk (or any milk of your choice). Stir gently until combined, making sure there are no large lumps. This step is important for even texture and proper rising during baking.
- Add Dry Ingredients: Gradually add 2 cups (248 g) all-purpose flour to the wet mixture. Stir gently with a spatula or mix at low speed until just combined. Avoid overmixing, as this can make the muffins dense rather than light and fluffy. The batter should be smooth but slightly thick.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing. For even baking, you can gently tap the pan on the counter to remove air bubbles.
- Add Streusel Topping: Generously sprinkle the prepared streusel topping over each muffin cup. This layer will bake into a sweet, crunchy topping that contrasts beautifully with the soft pumpkin batter. Be careful to evenly distribute the topping so every muffin has a perfect crumble finish.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 15–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The exact baking time will depend on your oven and the size of your muffins. Keep an eye toward the end of baking to avoid overbaking, which could dry them out.
- Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a cooling rack to cool completely. This prevents sogginess from steam and keeps the crumb topping crisp. Serve warm for a comforting breakfast or snack, or store them in an airtight container for later enjoyment.
Notes
- Use fresh pumpkin puree or canned pumpkin for convenience; either works well.
- Ensure eggs are at room temperature for smoother batter and better texture.
- Stir batter gently — overmixing can make muffins dense.
- For extra flavor, add a handful of chopped walnuts or pecans to the batter.
- Muffins can be enjoyed warm, straight from the oven, or cooled to store.
