Description
These Amazing Spiced Pumpkin Streusel Muffins are a perfect autumn treat packed with warm spices and topped with a buttery streusel. Moist, flavorful, and only 280 calories per muffin, they make an ideal breakfast or snack.
Ingredients
Scale
Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin generously to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula just until combined. Some lumps are okay; avoid overmixing to keep the muffins tender.
- Prepare Streusel Topping: In a small bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces and use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 lined or greased muffin cups, filling each about 2/3 full.
- Add Streusel: Generously sprinkle the prepared streusel topping over each muffin, covering the surface well to create a crispy, sweet crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean.
- Cool: Remove muffins from the oven and let them cool for a few minutes in the tin. Then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure light and fluffy muffins.
- The canned pumpkin puree should be pure pumpkin, not pumpkin pie filling, to avoid extra sugars and spices.
- These muffins freeze well; store in an airtight container for up to 3 months.
- For a dairy-free version, substitute the butter in the streusel topping with a vegan butter alternative.
- Use fresh spices for the best flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin muffins, pumpkin streusel muffins, spiced pumpkin muffins, fall recipes, autumn baking, pumpkin desserts
