Description
Tender, moist pumpkin muffins topped with a buttery cinnamon crumb topping that stays crunchy. This easy recipe comes together in under an hour and is perfect for fall mornings, potlucks, or bake sales.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 can (15 oz) pumpkin puree (1¾ cups)
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ cup (90g) all-purpose flour (for streusel)
- ½ cup (100g) packed light brown sugar (for streusel)
- 2 tablespoons granulated sugar (for streusel)
- 1½ teaspoons cinnamon (for streusel)
- ¼ teaspoon salt (for streusel)
- 6 tablespoons (85g) cold unsalted butter, cut into small cubes (for streusel)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Make the streusel: In a small bowl, whisk together ¾ cup flour, ½ cup brown sugar, 2 tablespoons granulated sugar, 1½ teaspoons cinnamon, and ¼ teaspoon salt. Cut in 6 tablespoons cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making batter.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
- Mix wet ingredients: In another large bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and glossy.
- Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix; a few lumps are fine.
- Fill muffin cups: Divide batter evenly among 12 liners, filling each about ¾ full.
- Add streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down gently to adhere.
- Bake for 18-22 minutes. After 12 minutes, check streusel; if browning too quickly, tent pan loosely with aluminum foil for remaining time. Muffins are done when a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to a cooling rack.
Notes
Chill the streusel for 15 minutes before baking to prevent sinking and ensure even browning. For taller muffin tops, fill cups almost to the rim and let batter rest 10 minutes before baking. To prevent over-browning, tent with foil after 12-14 minutes. Muffins taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 24
- Sodium: 210
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, streusel muffins, fall breakfast, pumpkin spice, cinnamon crumb topping, easy muffin recipe