Description

Moist, spiced pumpkin muffins topped with a crunchy brown sugar and cinnamon streusel. These easy-to-make breakfast treats are perfect for autumn mornings and freeze well for later.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup (245g) 100% pure pumpkin puree
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (60g) all-purpose flour (for streusel)
½ cup (100g) packed brown sugar (for streusel)
1 teaspoon ground cinnamon (for streusel)
¼ cup (55g) cold unsalted butter, cubed (for streusel)
¼ cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2 cups flour, baking powder, baking soda, 1½ tsp cinnamon, nutmeg, ginger, and salt. Set aside.
In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and optional nuts. Cut in cold cubed butter using a fork or fingers until the mixture resembles coarse crumbs. Set aside.
In a separate medium bowl, whisk together pumpkin puree, ¾ cup brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix. Lumps are okay.
Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
Sprinkle streusel topping generously over each muffin and press down slightly to adhere.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Ensure baking powder is fresh for proper rise. Keep butter cold for the streusel to maintain texture. Do not overmix the batter to avoid dense muffins. Muffins can be frozen for up to 3 months.

Prep Time: 12 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 18
Sodium: 250
Fat: 9
Saturated Fat: 2
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: pumpkin muffins, fall breakfast, streusel topping, autumn recipes, easy muffins, pumpkin puree, gluten-free option