Pumpkin Streusel Muffins How to Make the Perfect Fall Treat

As the leaves begin to change and the air turns crisp, I find myself craving the warm, comforting flavors of fall. One of my absolute favorite treats to whip up during this season is Pumpkin Streusel Muffins. These delightful muffins are not only easy to make, but they also fill your kitchen with the most heavenly smells that remind you of cozy autumn days. If you’re looking for a quick family dinner idea or a sweet treat to enjoy with your morning coffee, you’ve come to the right place!

Why You’ll Love This Recipe

• Perfectly moist and flavorful, these Moist Pumpkin Muffins are a fall favorite.
• The crunchy streusel topping adds a delightful texture that makes each bite irresistible.
• They’re easy to make, making them a great option for busy mornings or holiday gatherings.
• These muffins are versatile; enjoy them for breakfast, as a snack, or even as a dessert!
• They freeze beautifully, so you can enjoy a taste of fall any time of year.

Ingredients

To make these scrumptious Pumpkin Streusel Muffins, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for streusel)
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar (for streusel)
• 1/4 teaspoon ground cinnamon (for streusel)
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 cup chopped pecans or walnuts (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the step-by-step process of making these delightful muffins:

1. In a medium bowl, whisk together the 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon.
2. Add the 1/4 cup cold unsalted butter, cut into small cubes, to the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
3. If using, stir in the 1/4 cup chopped pecans or walnuts.
4. Set the streusel aside in the refrigerator while you prepare the muffin batter.
5. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
6. In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
7. In a separate large bowl, whisk together the 1 1/2 cups granulated sugar, 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
9. Fill each muffin cup about 2/3 full with the batter.
10. Sprinkle the streusel topping generously over the top of each muffin.
11. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Pumpkin Streusel Muffins turn out perfectly every time:

• Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• Don’t overmix the batter; it’s okay if there are a few lumps!
• For an extra touch of flavor, consider adding a pinch of ginger or allspice to the batter.
• If you want to make these muffins even more decadent, try adding chocolate chips or dried cranberries.

How to Serve

These muffins are perfect for any occasion! Serve them warm with a pat of butter for breakfast, or enjoy them as a sweet snack with your afternoon tea. They also make a lovely addition to any holiday gathering or brunch spread. Pair them with a cup of coffee or a warm spiced cider for the ultimate fall experience!

Make Ahead and Storage

If you want to get a head start on your baking, these Moist Pumpkin Muffins can be made ahead of time. Simply store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds.

So, what are you waiting for? Grab your ingredients and let’s get baking! These Pumpkin Streusel Muffins are sure to become a staple in your fall baking repertoire. And if you’re looking for more delicious recipes, check out my Healthy Chicken and Broccoli Chinese Takeout or explore some Cabbage Soup Diet ideas for a wholesome meal. Happy baking!