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Amazing Pumpkin Streusel Muffins: 2 Secret Ingredients!

Pumpkin Streusel Muffins
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These pumpkin streusel muffins combine a moist, spiced pumpkin base with a buttery, cinnamon brown sugar streusel topping. Enjoy a comforting, textured muffin that is a step above the basic version.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup (½ stick) unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and ½ cup packed light brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Prepare the streusel topping: In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed light brown sugar, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon.
  7. Cut in the cold butter pieces with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Sprinkle a generous amount of streusel topping over each muffin.
  10. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, add a pinch of allspice to the muffin batter.
  • You can use homemade pumpkin puree or canned pumpkin puree (not pumpkin pie filling).
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • If freezing, wrap each muffin individually in plastic wrap before placing in a freezer bag.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-streusel-muffins-recipe/