Pumpkin Streusel Muffins

two pumpkin muffins stacked on top of each other.

Start your day off with a taste of fall! These soft pumpkin muffins are like a warm hug for your taste buds. The streusel topping makes them feel extra special. They will be perfect enjoyed with your pumpkin spice latte or hot tea. They are quick and easy to bake up so they can become a staple of your kitchen all autumn long.

Prep Time15

Cook Time22

Total Time37

Servings: Muffins

Author: Carlee

Ingredients

Muffins

1 cup pumpkin puree
2 large eggs
½ cup granulated sugar
¼ cup oil
2 teaspoons pumpkin pie spice
½ cup milk
1½ cups all-purpose flour
2 teaspoons baking powder

Streusel Topping

½ cup all-purpose flour
¼ cup light brown sugar packed
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ cup salted butter cold and diced

Instructions

Preheat oven to 350° degrees. Grease a muffin tin or line the wells with paper liners.
Prepare the streusel topping by combining the flour, brown sugar, cinnamon, and vanilla in a small bowl.
Work in the butter with your fingers or a couple of forks. Mix until the mixture resembles coarse sand. Refrigerate until ready to use.
In a large bowl beat the pumpkin puree with the eggs, sugar, oil and pumpkin pie spice.
In a small bowl, stir together the flour and baking powder.
Add half the flour mixture to the wet ingredients and stir until evenly incorporated. Sir in the milk. Add the remaining dry ingredients and mix until just combined.
Divide the batter between the muffins cups (roughly 4 Tablespoons each) and top each with a rounded Tablespoon of streusel topping.
Bake for 20-22 minutes or until a toothpick inserted in the middle comes out mostly clean.

Nutrition

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