Spiced Pumpkin Streusel Muffins
These Spiced Pumpkin Streusel Muffins are moist, fluffy, and topped with a buttery crumble. Perfect for fall breakfasts, cozy snacks, or festive gatherings, each muffin is packed with warm spices and has only 280 calories.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
Ingrédients
For the muffins
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the streusel topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 cup cold unsalted butter cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a medium bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until just combined. Do not overmix.
- In a small bowl, prepare the streusel topping: mix flour, sugars, and cinnamon. Cut in cold butter until crumbly.
- Divide batter evenly into muffin cups, filling about 3/4 full.
- Sprinkle streusel topping generously over each muffin.
- Bake 18–22 minutes, until a toothpick inserted comes out clean.
- Cool muffins in the tin for 5–10 minutes, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for 2–3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Reheat gently for best flavor.