Description
These Best Pumpkin Streusel Muffins are moist, flavorful, and topped with a deliciously crumbly cinnamon streusel. Perfect for fall breakfasts or snacks, these muffins combine warm spices and pumpkin puree in a tender batter finished with a sweet and buttery streusel topping.
Ingredients
Scale
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- â…“ cup vegetable oil
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 1 cup pure pumpkin puree
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with muffin papers to prevent sticking and make cleanup easier.
- Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until the mixture resembles damp sand. Set this mixture aside; it will be sprinkled on top of the muffins before baking.
- Prepare the Muffin Batter: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to evenly distribute the dry ingredients. In a separate large bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree together until the mixture is smooth and well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined, avoiding overmixing which can make the muffins tough.
- Fill Muffin Cups and Add Streusel: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full. Generously sprinkle the prepared streusel topping over each muffin, ensuring a good coverage to get a crunchy topping.
- Bake: Place the muffin pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the pan for at least 10 minutes, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and helps the muffins set properly.
Notes
- For added texture, you can mix chopped nuts like walnuts or pecans into the streusel topping.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- Use fresh pumpkin puree for best flavor; canned pumpkin works well too but avoid pumpkin pie filling.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Reheat muffins briefly in the microwave or oven before serving for a warm treat.
