Pumpkin Streusel Muffins
These pumpkin streusel muffins combine warm, comforting fall flavors with a delightfully crunchy streusel topping. They're moist, perfectly spiced, and topped with a buttery pecan crumble that transforms them from simple breakfast fare to crave-worthy treats.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Pastry cutter (optional)
- Wire Cooling Rack
Ingredients
For the Muffins
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup vegetable oil or melted coconut oil for a subtle coconut undertone
- ¼ cup milk any variety works - dairy or plant-based
- 1 tsp vanilla extract
For the Streusel Topping
- ⅓ cup all-purpose flour
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- ¼ cup cold butter cubed
- ½ cup chopped pecans walnuts make an excellent substitute
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease with non-stick spray.
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Fold in the chopped pecans and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt for the muffin batter.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix just until combined and no dry flour pockets remain – about 12-15 strokes maximum.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Generously sprinkle the streusel topping over each muffin, gently pressing it into the batter slightly so it adheres during baking.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a healthier version, try reducing the sugar by 25%, substituting whole wheat pastry flour for half of the all-purpose flour, or replacing the oil with unsweetened applesauce.
To store, keep completely cooled muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Using cold butter in the streusel is crucial for achieving the perfect crumbly texture - don't let it warm up too much while working it in.
Nutrition
Calories: 320kcalCarbohydrates: 41gProtein: 4gFat: 16gSaturated Fat: 4gSodium: 220mgFiber: 2gSugar: 23g
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