Best Pumpkin Streusel Muffins

Introduction

These Best Pumpkin Streusel Muffins have become a staple in my kitchen, especially during the fall. With their warm spices and sweet, crunchy topping, they are a hit with my family and friends. The muffins are moist and packed with pumpkin flavor, while the crumb topping adds the perfect touch of sweetness and texture. Each bite is a delightful combination of flavors that makes you want to savor every crumb. Whether enjoyed for breakfast, a snack, or dessert, these muffins always bring smiles to our faces. Here’s how to whip up this delicious treat!

Ingredients

Crumb Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ cup unsalted butter, melted

Muffin Batter:

• 1 ½ cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegetable oil
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup sour cream
• 1 cup pure pumpkin puree

Instructions

Prepare the Oven and Muffin Pan

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with muffin papers for easy removal.

Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Mix well to break up any lumps. Stir in the melted butter until the mixture forms crumbles that resemble damp sand. Set aside.

Prepare the Muffin Batter

In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined. In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth and fully combined.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring just until there are no lumps. Be careful not to overmix, as this can lead to dense muffins.

Fill Muffin Cups and Add Streusel

Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Generously sprinkle or crumble the streusel topping over each muffin.

Bake

Bake in the preheated oven for approximately 25 minutes (start checking around 22 minutes). The muffins are ready when a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature.

Nutrition Facts (per muffin)

• Servings: 12
• Calories: 220
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 3g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

• Serve warm or at room temperature.
• Pair with a cup of coffee or tea for breakfast or an afternoon snack.
• Enjoy with a dollop of butter or cream cheese for added richness.
• Garnish with a sprinkle of extra cinnamon or powdered sugar for a decorative touch.
• Store leftovers in an airtight container for easy snacking.

Additional Tips

1. Use Fresh Pumpkin: For an extra flavor boost, consider using homemade pumpkin puree.
2. Don’t Overmix: To keep muffins light and fluffy, mix until just combined.
3. Experiment with Spices: Feel free to adjust the spices to your liking or add nutmeg for extra warmth.
4. Make It Nutty: Add chopped nuts like pecans or walnuts for added texture.
5. Test for Doneness: Ovens vary, so keep an eye on your muffins and test with a toothpick.

Recipe Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Dairy-Free: Use a dairy-free yogurt or omit the sour cream altogether.
• Vegan: Replace eggs with flaxseed meal and use plant-based yogurt or applesauce.
• Chocolate Chip Version: Fold in semi-sweet chocolate chips for a sweet twist.

Serving Suggestions

• Serve these muffins as part of a fall-themed brunch.
• Include them in a gift basket for friends or neighbors during the holiday season.
• Use them as a delightful addition to a breakfast spread alongside eggs and bacon.

Freezing and Storage

• Freezing: Muffins can be frozen for up to 3 months. Wrap each muffin tightly in plastic wrap and store in a freezer bag.
• Thawing: To thaw, leave at room temperature for a few hours or microwave for a few seconds until warmed.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, fresh pumpkin can be used, just ensure it’s properly pureed.
2. How can I make these muffins healthier?
   You can reduce sugar, use whole wheat flour, or substitute oil with applesauce.
3. Can I add nuts?
   Absolutely! Chopped walnuts or pecans would make a great addition.
4. What can I use instead of sour cream?
   Greek yogurt or buttermilk can be excellent substitutes.
5. Can I make mini muffins?
   Yes, reduce the baking time to about 12-15 minutes for mini muffins.
6. What if I don’t have pumpkin pie spice?
   You can substitute it with a mix of cinnamon, nutmeg, and ginger.
7. How do I know when the muffins are done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.
8. Can I double this recipe?
   Yes, just double the ingredients and bake in batches if needed.
9. What can I serve with these muffins?
   Cream cheese, butter, or a warm beverage like coffee or tea pairs well.
10. How long do these muffins stay fresh?
    They will stay fresh for up to 3 days at room temperature or longer in the freezer.

Conclusion

These Best Pumpkin Streusel Muffins are a delightful treat that perfectly captures the essence of fall. With their warm spices and sweet crumb topping, they make for a delicious breakfast or snack. Whether enjoyed fresh out of the oven or saved for later, these muffins are sure to become a favorite in your home. So, gather your ingredients and enjoy the delightful aroma as they bake—your kitchen will thank you!

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