These Pumpkin Streusel Muffins are fluffy and loaded with cozy pumpkin flavor! Topped with a crunchy streusel, they make a perfect fall treat for breakfast or a snack.
Let’s be real, who can resist that crumbly topping? I love enjoying these warm with a cup of coffee. It’s like a big hug in muffin form! 🧡
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the star here, providing moisture and flavor. If you prefer, you can also use homemade pumpkin puree from roasted pumpkins for a fresher taste.
Spices: The spices like cinnamon, nutmeg, and cloves give these muffins their warm, cozy flavor. Feel free to adjust them to your liking or swap them out for pumpkin pie spice if that’s what you have on hand.
Sugars: A mix of granulated and brown sugar gives a nice balance of sweetness and moisture. You can substitute coconut sugar for a less refined option, but keep an eye on the moisture levels as it might slightly change the muffin’s texture.
Oil: I like using vegetable oil for its neutral flavor, but melted coconut oil or applesauce can also work great. If using applesauce, you might want to reduce the sugar slightly.
Orange Juice: This adds a nice brightness to the muffins. If you don’t have any, a bit of water or even milk will work as a substitute.
How Do I Achieve the Perfect Streusel Topping?
The streusel topping is what makes these muffins special! Here’s how to get that perfect crumbly texture:
- Use cold butter! This helps create that flaky texture. Cut it into the dry ingredients quickly so it stays cold.
- Mix until just combined. You want the mixture to look crumbly, not like smooth dough.
- Don’t skip the chilling step! If your kitchen is warm, consider chilling the streusel for a few minutes before adding it to the muffins.
With these tips, your muffins will be topped with a delicious crunch that pairs beautifully with the fluffy pumpkin base!
How to Make Delicious Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup orange juice or water
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This yummy recipe takes about 15 minutes to prepare and 20 to 25 minutes to bake. Give it an extra 5 minutes to cool in the pan before transferring to a wire rack. Altogether, you’ll have delicious muffins ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) and prepare your muffin tin. You can either line it with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This will ensure your muffins are evenly flavored!
3. Combine Wet Ingredients:
In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, orange juice (or water), and vanilla extract until everything is beautifully smooth and well combined.
4. Combine Wet and Dry Mixtures:
Gently pour the wet mixture into the dry ingredients. Use a spatula to fold everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Prepare the Streusel Topping:
In a small bowl, mix the brown sugar, flour, cinnamon, and salt for the topping. Then, cut in the cold butter pieces with a pastry cutter or your fingers until it resembles crumbly sand.
6. Fill Muffin Cups:
Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. The muffins will rise while baking!
7. Add the Streusel Topping:
Generously sprinkle the streusel topping over each muffin. Don’t be shy; the more the better for that crunchy top!
8. Baking Time:
Place the muffin tin in the oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick in the center of a muffin; if it comes out clean, they’re ready!
9. Cooling Off:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy Your Muffins:
These pumpkin streusel muffins are best warm or at room temperature. Serve them with your favorite coffee or tea and enjoy the cozy flavors!
Enjoy your delicious pumpkin muffins, and don’t forget to share (or keep them all to yourself)!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast and puree it until smooth. You’ll need about 1 3/4 cups of fresh pumpkin puree to substitute for the 15 oz can of pumpkin.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge when ready to enjoy!
Can I Make These Muffins Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend includes xanthan gum to help with texture, or add it separately if not included.
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the granulated sugar by 1/4 cup without affecting the muffin’s texture too much. Alternatively, try using a sugar substitute that measures cup-for-cup like Stevia or monk fruit sweetener.
