Irresistible Pumpkin Streusel Muffins for Cozy Mornings

The aroma of pumpkin streusel muffins wafts through the kitchen, wrapping you in a warm hug of cinnamon and nutmeg. Imagine biting into a soft, fluffy muffin with a crunchy topping that adds a delightful contrast to each bite. It’s like fall has exploded in your mouth, and every crumb is a celebration of cozy vibes.

These muffins are not just baked goods; they’re little bundles of joy that remind me of crisp autumn mornings spent at home. Picture this: the leaves are turning colors, and you’re wrapped in a blanket, sipping coffee while enjoying one of these delicious treats. They are perfect for breakfast or as an afternoon snack, ensuring you savor every moment filled with flavor.

I can still remember the first time I made these muffins for my family; their faces lit up like kids on Christmas morning when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin without additives for the best flavor and texture.

• All-Purpose Flour: This is the backbone of our muffins; sift it for a lighter texture if desired.

• Sugar: A mix of white and brown sugar creates depth in sweetness and moisture.

• Baking Powder: Essential for helping those muffins rise to fluffy perfection.

• Cinnamon and Nutmeg: Spices that transport you straight into fall with their warm aromas.

• Eggs: They bind everything together while adding richness; fresh is always best.

• Butter: Use unsalted butter for control over the muffin’s saltiness; melted gives better mixing.

• Milk: Whole milk works wonders for moisture; feel free to substitute with plant-based options if needed.

• Streusel Topping Ingredients (Brown Sugar, Flour, Butter): These create that irresistible crunchy top that everyone loves.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease your muffin tin generously so nothing sticks later.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg until well combined. This creates a fragrant base for your muffins.

Create the Wet Mixture: In another bowl, combine canned pumpkin puree, eggs, melted butter, and milk. Mix until smooth and creamy – this is where magic begins!

Combine Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix; we want those muffins airy and light!

Prepare Streusel Topping: In a small bowl, mix brown sugar, flour, and melted butter until crumbly. This topping brings crunchiness to each delectable bite.

Fill Muffin Tin & Bake!: Spoon the batter into prepared muffin cups about two-thirds full. Sprinkle streusel topping generously on each muffin before sliding them into the oven. Bake for 20-25 minutes or until golden brown.

And there you have it! Your pumpkin streusel muffins are ready to enjoy—warm or cooled down; they’re absolutely delightful either way!

Now go ahead and indulge in your creation! Enjoy each bite as you revel in the comforting warmth of home-baked goodness.

Perfecting the Cooking Process

Start by preheating your oven while you mix the batter. Prepare the streusel topping next, allowing flavors to meld as the muffins bake for about 20 minutes. This sequence maximizes freshness and flavor development.

Add Your Touch

Feel free to swap out pumpkin puree for applesauce or add chocolate chips for extra indulgence. You can also sprinkle in spices like nutmeg or cinnamon to enhance those fall flavors, making it uniquely yours.

Storing & Reheating

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped. Reheat in the microwave for a few seconds for that fresh-from-the-oven experience.

Baking these muffins always reminds me of cozy fall mornings spent with my family, sipping coffee and sharing stories while indulging in warm treats fresh from the oven.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-pureed and cooked before using it in the recipe.

How do I know when my muffins are done baking?

Insert a toothpick into the center; if it comes out clean, they’re ready!

Can I make these muffins gluten-free?

Certainly! Use a gluten-free flour blend as a substitute to enjoy these muffins safely.

Print

Pumpkin Streusel Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Streusel Muffins are a delightful autumn treat that combines the warmth of cinnamon and nutmeg with a soft, fluffy interior and a crunchy topping. Perfect for breakfast or an afternoon snack, these muffins fill your home with inviting aromas that evoke cozy fall mornings. Easy to prepare, they make any gathering special with their comforting flavors and inviting appearance.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• ¾ cup sugar (½ cup white, ¼ cup brown)
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 large eggs
• ⅓ cup unsalted butter (melted)
• ⅓ cup whole milk
• ¼ cup brown sugar (for streusel topping)
• ⅓ cup flour (for streusel topping)
• 2 tbsp melted butter (for streusel topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, eggs, melted butter, and milk until smooth.
4. Fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
5. In a small bowl, mix brown sugar, flour, and melted butter for the streusel topping until crumbly.
6. Spoon batter into muffin cups two-thirds full and sprinkle with streusel topping.
7. Bake for 20-25 minutes or until golden brown.

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg