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Best Easy Cinnamon Streusel Pumpkin Muffins

cinnamon streusel pumpkin muffins - featured image
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These quick cinnamon streusel pumpkin muffins are tender, perfectly spiced, and come together in no time. With a generous buttery crumb topping and a moist pumpkin base, they’re the perfect weeknight baking secret that tastes like fall in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) unsalted butter, cold and cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease each cup generously.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Refrigerate while preparing the batter.
  3. In a large bowl, whisk together the dry ingredients: 1 ¾ cups flour, ½ cup granulated sugar, ½ cup packed brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  4. In a separate medium bowl, combine the wet ingredients: 1 cup pumpkin puree, ⅓ cup vegetable oil, 2 eggs, ¼ cup milk, and 1 teaspoon vanilla extract. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Sprinkle the streusel topping generously over each muffin, pinching it into small clumps as you sprinkle. Press gently into the batter.
  8. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If tops brown too quickly, tent loosely with foil.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, ensure pumpkin puree isn’t watery. Keep streusel cold until baking. Use room temperature ingredients. Do not overmix batter. Let muffins cool in pan for 5 minutes before removing. Store in airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cinnamon streusel, easy pumpkin muffins, fall baking, quick muffins, streusel topping

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