Description
Moist pumpkin muffins with a crunchy streusel topping, perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- For the streusel: 1/4 cup flour, 2 tbsp brown sugar, 1/2 tsp cinnamon, 2 tbsp cold butter
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Whisk flour, baking soda, salt, and spices in a bowl.
- In another bowl, mix pumpkin, sugars, oil, eggs, milk, and vanilla.
- Combine wet and dry ingredients until just mixed.
- For the streusel, cut butter into flour, sugar, and cinnamon until crumbly.
- Fill muffin cups 3/4 full. Sprinkle streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use canned or homemade pumpkin puree.
- Do not overmix the batter for tender muffins.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin muffins, streusel muffins, fall baking