Description
Pumpkin season means cozy mornings filled with warm spices, and these Pumpkin Streusel Muffins are the perfect fall treat. Soft, moist muffins packed with pumpkin flavor, topped with a sweet, crunchy streusel—each bite is like a hug in muffin form.
Ingredients
For the Streusel Topping:
- All-purpose flour: Provides structure for the crumb topping.
- Brown Sugar & Granulated Sugar: Adds sweetness and a slight caramel flavor.
- Cinnamon: For that warm, cozy fall flavor.
- Unsalted Butter: Melted to bring the streusel together and create a crisp, golden topping.
For the Muffins:
- All-purpose flour: The base of the muffins.
- Pumpkin Pie Spice & Cinnamon: These spices give the muffins that iconic pumpkin flavor.
- Baking Powder & Baking Soda: Essential for helping the muffins rise.
- Salt: Balances the sweetness and enhances flavor.
- Vegetable Oil: Keeps the muffins moist.
- Brown Sugar & Granulated Sugar: For sweetness and depth of flavor.
- Eggs: Adds richness and helps bind the ingredients.
- Vanilla Extract: Adds a subtle flavor boost.
- Sour Cream: Helps keep the muffins tender and moist.
- Pumpkin Purée: The star ingredient, bringing moisture and rich pumpkin flavor.
Instructions
- Prepare the Streusel: In a small bowl, mix the flour, sugars, and cinnamon. Stir in the melted butter until the mixture is crumbly. Set aside.
- Make the Muffin Batter: In a large bowl, whisk together the dry ingredients (flour, spices, baking powder, baking soda, and salt). In a separate bowl, whisk together the wet ingredients (oil, sugars, eggs, vanilla, sour cream, and pumpkin purée) until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fill the Muffin Tin: Spoon the batter into a prepared muffin tin, filling each cup about ¾ full.
- Top with Streusel: Generously sprinkle the streusel topping over each muffin.
- Bake: Bake in a preheated oven at 375°F (190°C) for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Substitutions: You can replace sour cream with Greek yogurt for a similar tangy flavor and moist texture.
- Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
- Serving Suggestions: Serve these muffins warm with a pat of butter or a drizzle of maple syrup for extra indulgence.