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Spiced Pumpkin Streusel Muffins

Cozy Spiced Pumpkin Streusel Muffins for Fall Bliss

Irresistible Spiced Pumpkin Streusel Muffins that capture the essence of fall.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a nuttier flavor.
  • 1 teaspoon Baking Soda Helps muffins rise; no alternatives necessary.
  • 1 teaspoon Baking Powder Provides additional lift; ensure it’s fresh for proper leavening.
  • 1 teaspoon Ground Cinnamon Adds warmth and classic autumn flavor.
  • 0.5 teaspoon Ground Ginger Contributes a zesty kick.
  • 0.25 teaspoon Ground Nutmeg Offers a sweet and slightly nutty flavor.
  • 0.25 teaspoon Ground Cloves Provides a rich, aromatic essence.
  • 0.5 teaspoon Salt Enhances all the flavors.
  • 1 cup Pumpkin Puree Ensure you use pure pumpkin puree, not pie filling.
  • 0.5 cup Granulated Sugar Can be replaced with coconut sugar.
  • 0.5 cup Brown Sugar Contributes moisture and depth of flavor.
  • 0.33 cup Vegetable Oil Keeps muffins moist and tender.
  • 2 large Eggs Substitute with flaxseed meal and water for vegan version.
  • 1 teaspoon Vanilla Extract Enhances sweetness and adds flavor depth.
For the Streusel Topping
  • 0.33 cup Cold Butter Creates a crumbly texture; do not use melted butter.
  • 0.25 cup Flour Provides structure for the streusel.
  • 0.25 cup Granulated Sugar Sweetens and complements the spice.
  • 0.5 teaspoon Ground Cinnamon Adds warmth to the topping.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • Pastry cutter

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Gently fold the wet pumpkin mixture into the dry ingredients until just combined.
  5. In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon for the streusel topping; add cold butter and cut in until crumbly.
  6. Spoon the batter evenly into the prepared muffin cups and sprinkle streusel topping over each.
  7. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1500IUCalcium: 20mgIron: 1mg

Notes

These muffins are great for meal prep and can be enjoyed fresh or frozen for later use.

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