Pumpkin Streusel Muffins Recipe
These Pumpkin Streusel Muffins are easy to make with simple ingredients and are the perfect breakfast or brunch treat for cozy fall mornings.
Servings: 18
Calories: 267kcal
Ingredients
- 1¾ cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅔ cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 15.9 ounce can pumpkin purée
Streusel Topping
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ½ cup chopped pecans
- 5 Tablespoons butter, melted
Instructions
- Preheat oven to 350º F.
- In a small mixing bowl, combine flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt, and set aside.
- In a large mixing bowl, whisk together sugar, and oil.
- Whisk in the eggs and vanilla extract, and then the pumpkin purée.
- Stir in dry ingredients until just combined.
- Divide the muffin batter into 18 paper-lined or greased muffin cups.
- In a separate bowl, combine the streusel topping ingredients.
- Sprinkle streusel topping over the top of the muffins.
- Bake in the center of preheated oven for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool.
Notes
When you add the streusel topping, be generous but don't press down too firmly. You want a crumbly topping, not a solid layer.
Allow the muffins to cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 267kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 127mg | Potassium: 103mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4037IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg