Pumpkin Muffins with Struessel Topping
Warm, spiced, and irresistibly indulgent, these Pumpkin Muffins with Streusel Topping are the ultimate fall treat! Made with real pumpkin puree and cozy spices like cinnamon, nutmeg, and ginger, these muffins are moist and beautifully flavorful. Their crowning glory is a buttery, crumbly streusel topping that adds a delightful crunch to every bite. Easy to whip up in under an hour, these muffins are perfect for breakfast, a snack, or a holiday brunch spread. Serve them warm with a cup of coffee or pack them as an on-the-go treat. With their autumn-inspired flavors and inviting aroma, these pumpkin muffins will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 0.5 cup all-purpose flour (for streusel)
- 0.25 cup brown sugar, packed (for streusel)
- 0.5 teaspoon ground cinnamon (for streusel)
- 0.25 cup unsalted butter, melted (for streusel)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, combine granulated sugar, brown sugar (1/2 cup), pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent dense muffins.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
To make the streusel topping, combine 1/2 cup of flour, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 cup of melted butter in a small bowl. Mix with a fork until crumbly.
Sprinkle the streusel topping evenly over the batter in each muffin cup.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 531.8 g | 193% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 305.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 350 mg | 27% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1176 mg | 25% | |
*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.
