Description
These Pumpkin Spice Streusel Muffins offer a moist, tender crumb filled with warm autumn spices and a crunchy, buttery streusel topping. Perfect for fall mornings or holiday breakfasts, they combine pumpkin puree and classic spices like cinnamon, nutmeg, and cloves for a comforting, flavorful treat.
Ingredients
Scale
Muffin Batter
- 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- â…“ cup vegetable oil or melted butter (or coconut oil/plant-based butter for dairy-free)
- 1 tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour (or gluten-free baking blend)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 4 tbsp cold unsalted butter, cubed (or dairy-free substitute)
Instructions
- Prepare the Streusel: Chill butter until cold, then cut into small cubes. In a small bowl, combine flour, brown sugar, and cinnamon. Use fingers or a pastry cutter to blend the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, vegetable oil or melted butter, and vanilla extract until smooth and well combined.
- Sift Dry Ingredients: In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to ensure the muffins stay tender.
- Fill Muffin Tins: Line a muffin tin with paper liners or grease lightly. Spoon batter evenly into each cup, filling about two-thirds full. Generously sprinkle chilled streusel topping on each muffin.
- Bake: Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly in the pan before transferring to a wire rack.
Notes
- Use gluten-free baking blend to make muffins gluten-free.
- Substitute vegetable oil with melted coconut oil or plant-based butter for a dairy-free version.
- Do not overmix batter, as this can lead to tough muffins.
- Ensure butter for streusel topping is very cold for the best crumbly texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
