Get ready to transform your ordinary Monday morning into an extraordinary culinary experience with these irresistible Pumpkin Streusel Muffins! Imagine biting into a warm, perfectly spiced muffin that combines the rich, velvety texture of pumpkin with a crunchy, buttery streusel topping that will make your taste buds dance with joy. These aren't just any muffins – they're a fall-inspired masterpiece that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these MuffinMonday Pumpkin Streusel Muffins are about to become your new breakfast obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup brown sugar for streusel
- 1/4 cup oats for streusel
- 1/4 cup flour for streusel
- 1/2 teaspoon cinnamon for streusel
- 1/4 cup butter, softened for streusel
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix pumpkin puree, sugar, vegetable oil, and eggs until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix the batter.
- For the streusel topping, combine brown sugar, oats, flour, and cinnamon in a small bowl. Add softened butter and use your fingers to mix until crumbly.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping generously over each muffin, covering the batter completely.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy your MuffinMonday Pumpkin Streusel Muffins!
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for better ingredient incorporation and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense muffins.
- Streusel Technique: Use your fingers to mix the streusel topping for the perfect crumbly texture. The butter should be softened but not melted.
- Muffin Cup Filling: Fill muffin cups about 2/3 full to allow room for rising and prevent overflow.
- Toothpick Test: Always check doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer preservation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 45mg
