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Perfect Pumpkin Streusel Muffins with Cinnamon Crumb Topping

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These Perfect Pumpkin Streusel Muffins with Cinnamon Crumb Topping are incredibly moist, tender, and topped with a generous, crunchy cinnamon streusel. They are the ultimate fall treat, perfect for cozy mornings, bake sales, or holiday brunches.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • ½ cup light brown sugar, packed (100g)
  • ¼ cup granulated sugar (50g)
  • 2 teaspoons ground cinnamon
  • ½ cup unsalted butter, melted and cooled slightly (113g)
  • Pinch of salt
  • 1 ¾ cups all-purpose flour (210g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar, packed (50g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree (240g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup buttermilk (60ml)

Instructions

  1. Preheat the oven to 375°F (190°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease it well. Set aside.
  2. Make the streusel topping: In a small bowl, combine 1 cup flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 teaspoons cinnamon, and a pinch of salt. Pour in the ½ cup melted butter and stir with a fork until the mixture forms clumps. Do not overmix. Set aside (refrigerate while making the batter for crunchier streusel).
  3. Whisk the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, combine 1 cup pumpkin puree, ½ cup vegetable oil, 2 room-temperature eggs, 2 teaspoons vanilla extract, and ¼ cup buttermilk. Whisk until smooth and completely combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix; a few small lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Add the streusel: Take the streusel out of the fridge. Grab handfuls and press it gently onto the top of each muffin, piling it high and mounding over the edges. Lightly press the streusel into the batter so it sticks.
  8. Bake for 20-24 minutes, until the streusel is deep golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If the topping browns too quickly, tent loosely with aluminum foil.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and refrigerate the streusel while making the batter for a crunchier topping. Do not overmix the batter. Press the streusel gently into the batter to prevent it from falling off. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, streusel muffins, cinnamon crumb topping, fall recipe, easy pumpkin muffins

Find it online: https://morselora.com/perfect-pumpkin-streusel-muffins-easy-fall-recipe/