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Pumpkin Streusel Muffins Perfect for Fall Baking

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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt The base of these muffins is rich and moist, thanks to the canned pumpkin puree. It gives a lovely texture and flavor. The mix of brown and granulated sugar creates a sweet balance. Vegetable oil adds moisture, while eggs bind everything together. Vanilla extract enhances the taste, making each bite delightful. - 1/2 cup all-purpose flour - 1/3 cup brown sugar - 1/4 cup unsalted butter, softened - 1 teaspoon ground cinnamon The streusel topping adds a crunchy layer to your muffins. The blend of flour, brown sugar, and butter forms a crumbly mixture. Ground cinnamon gives it a warm, inviting scent. This topping is what makes these muffins stand out. - 1/2 cup chopped walnuts or pecans (optional) Adding nuts is a great way to enhance flavor and texture. They bring a nice crunch to the muffins. You can also mix in other spices like allspice or cloves for extra warmth. These optional ingredients allow you to customize your muffins. Start by preheating your oven to 350°F (175°C). While that heats up, grab your muffin tin. You can use paper liners to make cleanup easy or lightly grease each cup. This step is key to avoid sticking. In a large bowl, mix together these wet ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract Whisk these ingredients until they are smooth and well combined. This mixture will give your muffins great flavor and moisture. In another bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Make sure there are no lumps in the dry mix. This helps your muffins rise evenly. In a small bowl, mix together: - 1/2 cup all-purpose flour - 1/3 cup brown sugar - 1/4 cup unsalted butter, softened - 1 teaspoon ground cinnamon - 1/2 cup chopped walnuts or pecans (optional) Use your fingers or a fork to blend until crumbly. This topping adds a crunchy, sweet layer to your muffins. Now it's time to combine the wet and dry ingredients. Gradually add the dry mix to the pumpkin mixture. Stir gently until just mixed. Avoid overmixing to keep your muffins light and fluffy. Next, fill each muffin cup about 2/3 full with the batter. Don’t forget to sprinkle the streusel topping generously over each muffin. Place your filled muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell that fills your kitchen! To keep your muffins light, mix gently. Add the dry ingredients to the wet mix slowly. Stir just until you see no dry flour. Overmixing makes muffins tough. This step is key for soft, fluffy muffins. Use fresh ingredients for the best flavor. Preheat your oven to 350°F (175°C) before baking. Line your muffin tin with paper liners or grease it lightly. Fill each muffin cup about two-thirds full. Place them evenly in the oven for even baking. Check for doneness with a toothpick. It should come out clean. Serve your muffins warm for the best taste. Dust them with powdered sugar for a sweet touch. Add a dollop of cream cheese for extra creaminess. For a festive look, sprinkle ground cinnamon on top. You can also add a few pecan halves for crunch. These touches make your muffins even more special. {{image_2}} You can make these muffins gluten-free. Use a gluten-free flour mix instead of all-purpose flour. Look for blends that work well in baking. These blends often have a mix of rice flour, potato starch, and xanthan gum. They help create the right texture. Follow the same recipe steps for mixing and baking. Enjoy a tasty muffin without gluten! If you want to cut sugar, try different sweeteners. Honey or maple syrup can work well. Use about three-quarters of a cup for every cup of sugar. This adds flavor and sweetness. You can also add fun extras. Chopped apples or dried cranberries bring extra flavor. Mix them in when you combine the wet ingredients. You can change the flavor of your muffins easily. For a chocolate twist, add chocolate chips to the batter, about half a cup should do. If you love maple, replace some sugar with maple syrup. A teaspoon of maple extract can add a nice touch too. These little changes can make your muffins unique and fun! Store leftover pumpkin streusel muffins in an airtight container. This keeps them fresh. You can keep them at room temperature for up to three days. For longer storage, place them in the fridge for about a week. Just make sure they are cool before sealing them up. You can freeze these muffins for later use. Wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. They can stay in the freezer for up to three months. When you are ready to enjoy them, just pull them out and let them thaw at room temperature. To reheat your muffins, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This brings back their soft texture and warms the flavors. You can also microwave them. Heat for about 10-15 seconds for a quick snack. Enjoy your muffins warm for the best taste! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. This gives great flavor and texture. However, canned pumpkin is easier and still tasty. You can use melted coconut oil or applesauce. Both work well and keep the muffins moist. If you want a lighter taste, use melted butter instead. To make these muffins dairy-free, swap the unsalted butter in the streusel with coconut oil or a dairy-free margarine. This keeps the flavor and texture nice. To check if muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also look for a golden-brown color on top. You now have all you need to make delicious Pumpkin Streusel Muffins. We covered the key ingredients, the step-by-step process, and some helpful tips. Don’t forget the variations to suit your tastes and dietary needs. Storing your muffins correctly will keep them fresh and tasty. Enjoy your baking adventure and have fun experimenting with flavors. You'll love the cozy, warm taste of these muffins!

WANT TO SAVE THIS RECIPE?

Fall is here, and it’s time to bake! Pumpkin Streusel Muffins are warm, cozy, and full of flavor. I’ll guide you through each step so you can create these delicious treats. From gathering fresh ingredients to perfecting that crumbly topping, you’ll impress everyone with your baking skills. Let’s dive into this fun recipe and make your kitchen smell like autumn! Get ready to enjoy every bite.

Ingredients

Main Ingredients for Pumpkin Streusel Muffins

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

The base of these muffins is rich and moist, thanks to the canned pumpkin puree. It gives a lovely texture and flavor. The mix of brown and granulated sugar creates a sweet balance. Vegetable oil adds moisture, while eggs bind everything together. Vanilla extract enhances the taste, making each bite delightful.

Ingredients for the Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon ground cinnamon

The streusel topping adds a crunchy layer to your muffins. The blend of flour, brown sugar, and butter forms a crumbly mixture. Ground cinnamon gives it a warm, inviting scent. This topping is what makes these muffins stand out.

Optional Ingredients (Nuts, Spices, etc.)

  • 1/2 cup chopped walnuts or pecans (optional)

Adding nuts is a great way to enhance flavor and texture. They bring a nice crunch to the muffins. You can also mix in other spices like allspice or cloves for extra warmth. These optional ingredients allow you to customize your muffins.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). While that heats up, grab your muffin tin. You can use paper liners to make cleanup easy or lightly grease each cup. This step is key to avoid sticking.

Mixing the Wet Ingredients

In a large bowl, mix together these wet ingredients:

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Whisk these ingredients until they are smooth and well combined. This mixture will give your muffins great flavor and moisture.

Combining Dry Ingredients

In another bowl, whisk together:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Make sure there are no lumps in the dry mix. This helps your muffins rise evenly.

Preparing the Streusel Topping

In a small bowl, mix together:

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)

Use your fingers or a fork to blend until crumbly. This topping adds a crunchy, sweet layer to your muffins.

Filling the Muffin Cups

Now it’s time to combine the wet and dry ingredients. Gradually add the dry mix to the pumpkin mixture. Stir gently until just mixed. Avoid overmixing to keep your muffins light and fluffy. Next, fill each muffin cup about 2/3 full with the batter. Don’t forget to sprinkle the streusel topping generously over each muffin.

Baking and Cooling the Muffins

Place your filled muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell that fills your kitchen!

Tips & Tricks

How to Prevent Overmixing

To keep your muffins light, mix gently. Add the dry ingredients to the wet mix slowly. Stir just until you see no dry flour. Overmixing makes muffins tough. This step is key for soft, fluffy muffins.

Best Baking Practices for Muffins

Use fresh ingredients for the best flavor. Preheat your oven to 350°F (175°C) before baking. Line your muffin tin with paper liners or grease it lightly. Fill each muffin cup about two-thirds full. Place them evenly in the oven for even baking. Check for doneness with a toothpick. It should come out clean.

Presentation Tips for Serving

Serve your muffins warm for the best taste. Dust them with powdered sugar for a sweet touch. Add a dollop of cream cheese for extra creaminess. For a festive look, sprinkle ground cinnamon on top. You can also add a few pecan halves for crunch. These touches make your muffins even more special.

Variations

Gluten-Free Pumpkin Streusel Muffins

You can make these muffins gluten-free. Use a gluten-free flour mix instead of all-purpose flour. Look for blends that work well in baking. These blends often have a mix of rice flour, potato starch, and xanthan gum. They help create the right texture. Follow the same recipe steps for mixing and baking. Enjoy a tasty muffin without gluten!

Alternative Sweeteners and Add-ins

If you want to cut sugar, try different sweeteners. Honey or maple syrup can work well. Use about three-quarters of a cup for every cup of sugar. This adds flavor and sweetness. You can also add fun extras. Chopped apples or dried cranberries bring extra flavor. Mix them in when you combine the wet ingredients.

Flavor Variations (Chocolate, Maple, etc.)

You can change the flavor of your muffins easily. For a chocolate twist, add chocolate chips to the batter, about half a cup should do. If you love maple, replace some sugar with maple syrup. A teaspoon of maple extract can add a nice touch too. These little changes can make your muffins unique and fun!

Storage Info

How to Store Leftover Muffins

Store leftover pumpkin streusel muffins in an airtight container. This keeps them fresh. You can keep them at room temperature for up to three days. For longer storage, place them in the fridge for about a week. Just make sure they are cool before sealing them up.

Freezing Pumpkin Streusel Muffins

You can freeze these muffins for later use. Wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. They can stay in the freezer for up to three months. When you are ready to enjoy them, just pull them out and let them thaw at room temperature.

Reheating Tips for Best Taste

To reheat your muffins, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This brings back their soft texture and warms the flavors. You can also microwave them. Heat for about 10-15 seconds for a quick snack. Enjoy your muffins warm for the best taste!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. This gives great flavor and texture. However, canned pumpkin is easier and still tasty.

What can I substitute for vegetable oil?

You can use melted coconut oil or applesauce. Both work well and keep the muffins moist. If you want a lighter taste, use melted butter instead.

How can I make these muffins dairy-free?

To make these muffins dairy-free, swap the unsalted butter in the streusel with coconut oil or a dairy-free margarine. This keeps the flavor and texture nice.

What is the best way to know when muffins are done?

To check if muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also look for a golden-brown color on top.

You now have all you need to make delicious Pumpkin Streusel Muffins. We covered the key ingredients, the step-by-step process, and some helpful tips. Don’t forget the variations to suit your tastes and dietary needs. Storing your muffins correctly will keep them fresh and tasty. Enjoy your baking adventure and have fun experimenting with flavors. You’ll love the cozy, warm taste of these muffins!

- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt The base of these muffins is rich and moist, thanks to the canned pumpkin puree. It gives a lovely texture and flavor. The mix of brown and granulated sugar creates a sweet balance. Vegetable oil adds moisture, while eggs bind everything together. Vanilla extract enhances the taste, making each bite delightful. - 1/2 cup all-purpose flour - 1/3 cup brown sugar - 1/4 cup unsalted butter, softened - 1 teaspoon ground cinnamon The streusel topping adds a crunchy layer to your muffins. The blend of flour, brown sugar, and butter forms a crumbly mixture. Ground cinnamon gives it a warm, inviting scent. This topping is what makes these muffins stand out. - 1/2 cup chopped walnuts or pecans (optional) Adding nuts is a great way to enhance flavor and texture. They bring a nice crunch to the muffins. You can also mix in other spices like allspice or cloves for extra warmth. These optional ingredients allow you to customize your muffins. Start by preheating your oven to 350°F (175°C). While that heats up, grab your muffin tin. You can use paper liners to make cleanup easy or lightly grease each cup. This step is key to avoid sticking. In a large bowl, mix together these wet ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract Whisk these ingredients until they are smooth and well combined. This mixture will give your muffins great flavor and moisture. In another bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Make sure there are no lumps in the dry mix. This helps your muffins rise evenly. In a small bowl, mix together: - 1/2 cup all-purpose flour - 1/3 cup brown sugar - 1/4 cup unsalted butter, softened - 1 teaspoon ground cinnamon - 1/2 cup chopped walnuts or pecans (optional) Use your fingers or a fork to blend until crumbly. This topping adds a crunchy, sweet layer to your muffins. Now it's time to combine the wet and dry ingredients. Gradually add the dry mix to the pumpkin mixture. Stir gently until just mixed. Avoid overmixing to keep your muffins light and fluffy. Next, fill each muffin cup about 2/3 full with the batter. Don’t forget to sprinkle the streusel topping generously over each muffin. Place your filled muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell that fills your kitchen! To keep your muffins light, mix gently. Add the dry ingredients to the wet mix slowly. Stir just until you see no dry flour. Overmixing makes muffins tough. This step is key for soft, fluffy muffins. Use fresh ingredients for the best flavor. Preheat your oven to 350°F (175°C) before baking. Line your muffin tin with paper liners or grease it lightly. Fill each muffin cup about two-thirds full. Place them evenly in the oven for even baking. Check for doneness with a toothpick. It should come out clean. Serve your muffins warm for the best taste. Dust them with powdered sugar for a sweet touch. Add a dollop of cream cheese for extra creaminess. For a festive look, sprinkle ground cinnamon on top. You can also add a few pecan halves for crunch. These touches make your muffins even more special. {{image_2}} You can make these muffins gluten-free. Use a gluten-free flour mix instead of all-purpose flour. Look for blends that work well in baking. These blends often have a mix of rice flour, potato starch, and xanthan gum. They help create the right texture. Follow the same recipe steps for mixing and baking. Enjoy a tasty muffin without gluten! If you want to cut sugar, try different sweeteners. Honey or maple syrup can work well. Use about three-quarters of a cup for every cup of sugar. This adds flavor and sweetness. You can also add fun extras. Chopped apples or dried cranberries bring extra flavor. Mix them in when you combine the wet ingredients. You can change the flavor of your muffins easily. For a chocolate twist, add chocolate chips to the batter, about half a cup should do. If you love maple, replace some sugar with maple syrup. A teaspoon of maple extract can add a nice touch too. These little changes can make your muffins unique and fun! Store leftover pumpkin streusel muffins in an airtight container. This keeps them fresh. You can keep them at room temperature for up to three days. For longer storage, place them in the fridge for about a week. Just make sure they are cool before sealing them up. You can freeze these muffins for later use. Wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. They can stay in the freezer for up to three months. When you are ready to enjoy them, just pull them out and let them thaw at room temperature. To reheat your muffins, preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This brings back their soft texture and warms the flavors. You can also microwave them. Heat for about 10-15 seconds for a quick snack. Enjoy your muffins warm for the best taste! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. This gives great flavor and texture. However, canned pumpkin is easier and still tasty. You can use melted coconut oil or applesauce. Both work well and keep the muffins moist. If you want a lighter taste, use melted butter instead. To make these muffins dairy-free, swap the unsalted butter in the streusel with coconut oil or a dairy-free margarine. This keeps the flavor and texture nice. To check if muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also look for a golden-brown color on top. You now have all you need to make delicious Pumpkin Streusel Muffins. We covered the key ingredients, the step-by-step process, and some helpful tips. Don’t forget the variations to suit your tastes and dietary needs. Storing your muffins correctly will keep them fresh and tasty. Enjoy your baking adventure and have fun experimenting with flavors. You'll love the cozy, warm taste of these muffins!

Pumpkin Streusel Muffins

Indulge in the deliciousness of Pumpkin Streusel Muffins with this easy recipe! Perfect for fall baking, these muffins blend pumpkin puree with warm spices and a crunchy streusel topping. In just 35 minutes, you can whip up a batch of 12 delightful treats that are perfect for breakfast or snacks. Ready to elevate your baking game? Click to explore the full recipe and enjoy every bite of these scrumptious muffins!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 cup unsalted butter, softened

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well combined.

      In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the pumpkin mixture, stirring gently just until combined. Do not overmix.

          For the streusel, mix the flour, brown sugar, softened butter, and cinnamon in a small bowl until crumbly. You can use your fingers or a fork to combine effectively. If using nuts, fold them in.

            Fill each muffin cup about 2/3 full with the muffin batter. Then, sprinkle the streusel topping generously over each muffin.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, dusted with powdered sugar or alongside a dollop of cream cheese. For a festive touch, garnish each muffin with a sprinkle of ground cinnamon or a few pecan halves on top.

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