Description
Indulge in the warm, comforting flavors of fall with these delectable Pumpkin Streusel Muffins. Moist and tender, with a crunchy, buttery streusel topping, these muffins are the perfect treat for a cozy weekend brunch or an afternoon snack.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– For the Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 4 tablespoons unsalted butter, cubed
– 1 teaspoon ground cinnamon
Instructions
1. 1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. 3. In a separate large bowl, combine the pumpkin puree, granulated sugar, melted butter, eggs, and vanilla extract. Stir until well combined.
4. 4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. 5. To make the streusel topping, in a small bowl, mix together the flour, brown sugar, butter, and cinnamon until crumbly.
6. 6. Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the streusel topping evenly over the top of the muffins.
7. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a variation, you can add chopped pecans or walnuts to the streusel topping. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American