I’m still waiting for it to really start to cool down, but I have seen a few falling leaves…so that means it is time for fresh baked pumpkin treats! I will never not be excited for pumpkin stuff! These Pumpkin Streusel Muffins are the perfect fall treat – they’re soft, spiced, and topped with a crunchy, buttery streusel. Try the optional maple glaze for an extra hint of sweetness! Plus, they’re easy to customize with nuts or even chocolate chips. These pumpkin muffins will be great with your morning coffee, tucked into lunchboxes, or for sharing at your next fall gathering. Being very portable, they also work great wrapped up and tucked into a pouch on the belt I wear as part of my renaissance faire garb. 🙂
Recipe Suggestions and Tips
- When combining the wet and dry ingredients, be sure to mix just until combined. Overmixing can lead to dense or tough muffins. A few small lumps in the batter are okay!
- For the streusel topping, make sure the butter is cold when you cut it into the flour and sugar mixture. This helps create the crumbly texture that will bake into a crunchy, buttery topping.
- Be sure to use plain pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices, which will alter the flavor and sweetness of the muffins.
- For the best results, let your eggs and milk come to room temperature before mixing them in. This ensures a smoother batter and better rise in the oven.
- You can customize these muffins with your favorite mix-ins:
- Chocolate chips for a sweeter touch.
- Chopped nuts like pecans or walnuts for extra crunch.
- Dried cranberries or raisins for a fall-inspired twist. Simply fold in about ½ cup of your preferred add-in just before filling the muffin tins.
- If you prefer a less sweet muffin, you can reduce the sugar slightly. Try using ¼ cup granulated sugar and ¼ cup brown sugar instead of the full amount for a more balanced flavor.
- For an extra indulgent treat, double the streusel topping ingredients for a thicker, crunchier layer on top of each muffin.
- Turn these muffins into bite-sized treats by baking them in a mini muffin tin. Reduce the baking time to 12-15 minutes and check for doneness with a toothpick.
- If you’re storing your muffins for a few days or freezing them, pop them in the microwave for 10-15 seconds to warm them up before eating. It brings back the fresh-baked flavor!
- Substitute half of the oil with unsweetened applesauce to reduce fat and calories while keeping the muffins moist. You can also use whole wheat flour for more fiber.
Storage Instructions
- You can leave these muffins in an airtight container or covered with plastic wrap on your countertop for 2-3 days. Store at room temperature in a cool, dry spot. If your home is humid or warm, the muffins may spoil faster.
- These muffins can be stored in the refrigerator for up to one week. After the muffins have completely cooled, place them in an airtight container or resealable bag. Refrigerating them will help extend their freshness, but they may lose some of their softness. To enjoy, warm them in the microwave for 10-15 seconds before serving.
- The muffins can also be frozen and stored for up to three months. Once the muffins are complet ely cooled, wrap them individually in plastic wrap or foil. Then, place them in a freezer-safe resealable bag or airtight container. To reheat, thaw at room temperature or microwave for 20-30 seconds. If you plan to freeze them, you can hold off on adding the glaze until you’re ready to serve. Simply thaw the muffins, then drizzle with the glaze before enjoying for the freshest flavor.
Pumpkin Streusel Muffins
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¼ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar packed
- ½ tsp ground cinnamon
- ¼ cup butter cold and cubed
- ¼ cup chopped walnuts or pecans optional
Optional maple glaze:
- 1 cup powdered sugar
- 1-2 tbsp maple syrup
- 1-2 tbsp milk to thin as needed
Instructions
To prepare the muffins:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 ½ tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground ginger, and ¼ tsp ground cloves.
- In another bowl, combine the wet ingredients: 1 cup pumpkin puree, 2 large eggs, ½ cup vegetable oil (or melted butter), ¼ cup milk, 1 tsp vanilla extract, ½ cup granulated sugar, and ¼ cup packed brown sugar. Whisk until smooth and creamy.
- Slowly fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
To prepare the streusel topping:
- In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed brown sugar, and ½ tsp ground cinnamon.
- Cut in ¼ cup cold, cubed unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Optional: Stir in ¼ cup chopped pecans or walnuts if desired.
To assemble and bake:
- Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Optional maple glaze:
- While the muffins cool, whisk together 1 cup powdered sugar, 1-2 tbsp maple syrup, and 1-2 tbsp milk until smooth.
- Drizzle the glaze over the cooled muffins for an extra sweet touch.
Leave a Comment