Description
These Best Pumpkin Streusel Muffins are a perfect autumn treat, featuring moist pumpkin-spiced muffin bases topped with a crunchy, buttery cinnamon streusel. Tender and flavorful, they incorporate warm spices and pumpkin puree for a cozy, sweet snack or breakfast option that’s sure to delight.
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
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with muffin papers to ensure easy removal and cleanup.
- Make Streusel Topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and 1 teaspoon cinnamon. Stir in the melted butter until the mixture resembles damp sand; set aside to top the muffins later.
- Mix Dry Ingredients for Muffins: In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt, ensuring the spices and leavening agents are evenly distributed.
- Mix Wet Ingredients: In a large bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing which can lead to tough muffins.
- Fill Muffin Cups and Top: Spoon the batter evenly into the lined muffin cups, filling about ¾ full. Generously sprinkle the prepared streusel topping over each muffin to create a crunchy, sweet crust.
- Bake Muffins: Bake the muffins at 375°F (190°C) for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool the Muffins: Let the muffins cool in the pan for at least 10 minutes to set the structure, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Using fresh pumpkin puree will give the best texture and flavor.
- The streusel topping can be prepared in advance and stored in the fridge.
- For a dairy-free option, substitute sour cream with coconut yogurt or a non-dairy sour cream alternative.
- Muffins are best eaten within 2 days but can be refrigerated up to 5 days or frozen for longer storage.
