Amazing Spiced Pumpkin Streusel Muffins Recipe
These Amazing Spiced Pumpkin Streusel Muffins are moist, flavorful, and topped with a sweet, buttery streusel crunch. Perfect for autumn or any time you crave the warm spice flavors of cinnamon, ginger, nutmeg, and cloves combined with the natural sweetness of pumpkin puree, these muffins offer a delightful balance of soft texture and crispy topping that makes them irresistible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Muffin Batter
- 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
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
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously to ensure the muffins don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing; a few lumps are fine to keep the muffins tender.
- Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces and cut them into the dry mixture using your fingers or a pastry blender until it resembles coarse crumbs.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 muffin cups prepared earlier, filling each about three-quarters full.
- Add Streusel Topping: Generously sprinkle the prepared streusel topping over each muffin to create a crunchy, sweet crust.
- Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to prevent dense muffins; a few lumps are okay.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- For extra moistness, do not overbake; check doneness starting at 18 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The streusel topping can be prepared in advance and stored in the refrigerator until ready to use.
Keywords: Pumpkin muffins, spiced muffins, streusel topping, fall baking, cinnamon ginger nutmeg muffins
