Description
Warm, spiced pumpkin muffins topped with a crunchy, buttery streusel—perfect for fall mornings or cozy afternoon treats.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup cold unsalted butter, cut into small cubes
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans or walnuts (optional)
Instructions
- In a medium bowl, combine flour, brown sugar, and cinnamon for streusel.
- Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk together sugar, oil, pumpkin puree, eggs, and vanilla until smooth.
- Pour wet mixture into dry mixture and stir just until combined.
- Fill muffin cups about ¾ full with batter.
- Sprinkle streusel topping generously over each muffin.
- Bake 20-25 minutes, or until a skewer comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Keep butter cold for the streusel to ensure a crumbly texture. Avoid overmixing the batter to keep muffins tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg