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Best Easy Cinnamon Streusel Pumpkin Muffins Recipe

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These crowd-pleasing cinnamon streusel pumpkin muffins are incredibly moist and tender with a perfect crunchy streusel topping. Quick and easy to make with simple ingredients, they’re the perfect treat for brunches, potlucks, or any gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil
  • ¼ cup milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 6 tablespoons cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Optionally spray liners with non-stick cooking spray.
  2. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ½ cup packed brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add cold butter cubes and use a pastry cutter, two forks, or your fingers to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate while making the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt until well combined.
  4. Mix wet ingredients: In a separate medium bowl, whisk together 2 eggs, 1 cup pumpkin puree, ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract until smooth and evenly combined.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Using a rubber spatula, fold together gently just until no streaks of flour remain. Do not overmix; a few lumps are fine. Batter will be thick and scoopable.
  6. Fill muffin cups: Using an ice cream scoop or large spoon, divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add streusel: Remove streusel from refrigerator. Sprinkle generously over each muffin (about 2 tablespoons per muffin), pressing down gently so it adheres.
  8. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Tops should be golden brown and streusel crispy.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely. Allow at least 10-15 minutes before serving for streusel to set.

Notes

For best results, use cold butter for the streusel and do not overmix the batter. Room temperature eggs and milk create a lighter texture. If pumpkin puree seems watery, pat dry with paper towels before using. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Reheat in a 300°F oven for 5-7 minutes to refresh streusel crunch.

Nutrition

Keywords: pumpkin muffins, cinnamon streusel, easy muffin recipe, fall baking, pumpkin recipe, brunch muffins, crowd-pleasing muffins

Find it online: https://flurpchef.com/best-easy-cinnamon-streusel-pumpkin-muffins-recipe/