Pumpkin Custard Streusel Muffins
Indulge in the cozy, autumnal flavors of *Pumpkin Custard Streusel Muffins*, a delightful treat that combines tender, spiced pumpkin muffins with a buttery streusel topping. These muffins are infused with warm spices like cinnamon, nutmeg, and ginger, perfectly complementing the rich creaminess of pumpkin puree. The crowning glory is the crumble-like streusel, made with brown sugar and fragrant cinnamon, adding just the right amount of crunch to every bite. Easy to prepare in under 45 minutes, these muffins are ideal for fall breakfasts, snack breaks, or even dessert. Serve them fresh from the oven with a warm cup of coffee or tea for the ultimate comforting experience, and savor the perfect balance of texture and flavor that embodies the essence of fall baking.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 cups pumpkin puree
- 2 eggs
- 0.5 cups vegetable oil
- 0.25 cups milk
- 1 teaspoons vanilla extract
- 0.25 cups cold unsalted butter
- 0.5 cups all-purpose flour (for streusel)
- 0.25 cups brown sugar, packed (for streusel)
- 0.5 teaspoons ground cinnamon (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with nonstick spray.
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate large bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small mixing bowl, make the streusel by combining the cold butter, flour, brown sugar, and cinnamon. Use a pastry cutter, two forks, or your fingers to mix until crumbly.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
Evenly distribute the streusel topping over the batter in each muffin cup.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 535.8 g | 195% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 308.1 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
