Pumpkin Streusel Muffins
Cozy, spiced pumpkin muffins topped with a buttery cinnamon streusel—perfect for fall mornings, brunch tables, or a warm afternoon treat.
Equipment
- Muffin tin (12-cup)
- Paper muffin liners
- Mixing bowls (2)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small spoon (for streusel topping)
Ingredients
For the Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 cup canned pumpkin purée not pumpkin pie filling
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Streusel Topping
- ⅓ cup brown sugar packed
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
- Pinch of salt
Instructions
Preheat and Prepare
- Preheat oven to 350°F (175°C). Line muffin tin with liners or lightly grease each cup.
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, salt, and spices until evenly mixed.
Combine the Wet Ingredients
- In a large bowl, whisk sugars, eggs, pumpkin, oil, milk, and vanilla until smooth.
Bring It All Together
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
Make the Streusel
- In a small bowl, mix streusel ingredients until crumbly.
Fill and Top
- Spoon batter into muffin cups, filling ¾ full. Sprinkle each with streusel topping.
Bake and Cool
- Bake for 20–22 minutes, or until a toothpick comes out clean. Cool in tin 5 minutes, then transfer to a wire rack.
Notes
To freeze, wrap cooled muffins individually and store for up to 2 months.
Use a cookie scoop for even portioning.
Add chocolate chips, nuts, or a cream cheese center for variety.