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Pumpkin Streusel Muffins

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These moist and flavorful pumpkin streusel muffins are packed with warm spices and topped with a buttery, crumbly streusel for the perfect autumn treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup milk

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, combine pumpkin puree, oil, eggs, both sugars, and milk. Mix until smooth.
  4. Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
  5. Spoon the batter evenly into the prepared muffin tin, filling about 3/4 full.
  6. For the streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over the muffin batter.
  7. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use canned pure pumpkin, not pumpkin pie filling.
  • Add chopped nuts or mini chocolate chips for extra texture.
  • Store muffins in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition

Find it online: https://ukfinda.com/pumpkin-streusel-muffins/