Introduction

These Amazing Spiced Pumpkin Streusel Muffins are perfect for a cozy fall breakfast or snack. With warm spices and a crunchy streusel topping, they bring a delightful blend of flavors and textures. Easy to make and irresistibly tasty, they’re sure to become a seasonal favorite.

The image shows two crumb-topped muffins on a white plate placed on a white marbled surface. One muffin is whole with a golden brown crumbly top that has a rough texture. The other muffin is cut in half, revealing a soft and moist interior with a warm orange color mixed with lighter brown spots. The crumb topping is thick and generously covers the muffin tops with chunks of different sizes. There are a few small crumbs scattered on the plate around the muffins. The lighting highlights the texture and color contrasts between the crumb topping and the soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Streusel Topping:

½ cup all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ cup cold unsalted butter, cut into small pieces

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are fine.
Step 5: Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 6: Divide the muffin batter evenly among the 12 prepared muffin cups.
Step 7: Generously sprinkle the streusel topping over the top of each muffin.
Step 8: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Step 9: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use canned pumpkin puree, not pie filling, to avoid overly sweet or spiced muffins.
For a nutty crunch, add ½ cup chopped walnuts or pecans to the streusel topping.
Replace vegetable oil with melted coconut oil for a subtle, complementary flavor.
To make mini muffins, reduce baking time to about 12-15 minutes and adjust accordingly.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven to enjoy their fresh texture.

How to Serve

Two muffins on a white plate with a white marbled surface in the background. One muffin is whole with a rough crumbly brown top layer, and the other muffin is cut in half showing its inside, which has a moist light yellow and orange texture inside with small darker spots. The crumb topping is thick and crunchy with a mix of dark and light brown sugar pieces on the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use homemade pumpkin puree by roasting and pureeing fresh pumpkin. Just make sure it’s well-cooked and smooth to maintain the right moisture in the muffins.

Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, and ensure your baking powder is gluten-free as well.