Rustic Pumpkin Streusel Muffins: Fall Mornings Made (Print Version)
Bake rustic pumpkin streusel muffins with warm spices. This recipe brings autumn comfort to your kitchen, perfect for breakfast or a treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Muffin Base Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
1 (15oz) can (425g) pumpkin puree
04 -
2 large eggs
05 -
1/2 cup (120ml) vegetable oil
06 -
1/4 cup (60ml) milk
→ Warm Spices & Flavor
07 -
1 tsp baking powder
08 -
1 tsp baking soda
09 -
1 tsp ground cinnamon
10 -
1/2 tsp ground nutmeg
11 -
1/2 tsp ground ginger
12 -
1/4 tsp ground cloves
13 -
1/2 tsp salt
→ Streusel Topping
14 -
1/2 cup (60g) all-purpose flour
15 -
1/4 cup (50g) brown sugar, packed
16 -
1/4 cup (56g) unsalted butter, cold and cubed
17 -
1/2 tsp ground cinnamon
# Instructions:
01 -
Grab a small bowl and toss together the flour, brown sugar, and cinnamon for the streusel. Now, cut in that cold, cubed butter. I usually use my fingertips, rubbing the butter into the dry ingredients until it looks like coarse crumbs, almost like wet sand. You want some pea-sized pieces of butter still visible; that's what makes it gloriously crunchy. Pop it in the fridge while you make the muffin batter, honestly, it helps it stay crumbly!
02 -
In a large bowl, combine your flour, granulated sugar, baking powder, baking soda, salt, and all those lovely fall spices (cinnamon, nutmeg, ginger, cloves). Give it a good whisk until everything is well combined. This step is important for even distribution of the leaveners, otherwise, you might get a lopsided rise, which I've definitely had happen before!
03 -
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, milk, and eggs until they're smooth and fully incorporated. It should look like a beautiful, creamy orange liquid. This is where the magic really starts to smell like autumn, I swear!
04 -
Pour the wet ingredients into the dry ingredients. Now, this is crucial: mix *just* until combined. A few lumps are totally fine, even desirable! Overmixing is the enemy of tender muffins; it develops the gluten too much, leading to tough, chewy pumpkin streusel muffins. I always tell myself, "lumpy is happy!"
05 -
Line a 12-cup muffin tin with paper liners or grease it really well (I prefer liners for easy cleanup, honestly). Divide the batter evenly among the cups, filling each about two-thirds full. Now, retrieve that chilled streusel from the fridge and generously sprinkle it over the top of each muffin. Don't be shy here; this is where the crunch comes from!
06 -
Pop your muffin tin into a preheated oven at 400°F (200°C) for about 5 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high heat gives them a great dome! When they're done, they'll be golden brown with a beautiful crumbly topping. Let them cool in the pan for a few minutes before transferring to a wire rack. The smell alone is worth the wait!
# Notes:
01 -
Don't overmix the batter; lumpy is good, honestly!
02 -
Store these pumpkin streusel muffins in an airtight container for peak freshness.
03 -
Tried applesauce instead of some oil once; it made them super moist, but less rich.
04 -
A dollop of whipped cream on a warm muffin? Trust me on this one.
# Equipment Needed:
01 -
12-cup muffin tin
02 -
mixing bowls
03 -
whisk
04 -
measuring cups and spoons
05 -
paper liners (optional)
# Nutrition (Per Serving):
Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 4-5g