Pumpkin Streusel Muffins

$- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs These main ingredients create the base for your muffins. Canned pumpkin puree gives them that rich flavor. The sugars add sweetness and moisture. Vegetable oil keeps the muffins soft. Eggs act as a binder and add some fluff. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Spices bring warmth and aroma to your muffins. Ground cinnamon is a must for that cozy taste. Nutmeg adds depth, while ginger gives a hint of zing. Salt balances the sweetness and enhances all the flavors. - 1/4 cup all-purpose flour - 1/4 cup brown sugar, packed - 1/4 cup rolled oats - 1/4 teaspoon ground cinnamon - 2 tablespoons cold butter, cubed The streusel topping adds a delightful crunch. All-purpose flour and brown sugar create a sweet crumb. Rolled oats give texture and heartiness. Cold butter makes it rich. Mixing these together adds a tasty finish to your muffins. 1. Preheat the oven: Set your oven to 350°F (175°C). This helps muffins bake evenly. Line a muffin tin with paper liners or grease each cup lightly. This will prevent sticking. 2. Mix wet ingredients thoroughly: In a large bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and well combined. This will create a rich base for your muffins. 1. Sifting dry ingredients together: In another bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Sifting helps mix the ingredients and adds air to the flour. 2. Folding dry and wet ingredients without overmixing: Gradually add the dry ingredients to the pumpkin mixture. Use a spatula to fold gently until just combined. It's okay if there are a few lumps. Overmixing can make the muffins tough. 1. Preparing the streusel topping: In a small bowl, mix together the all-purpose flour, brown sugar, rolled oats, and ground cinnamon. Add the cold butter cubes. Use your fingers or a fork to mix until it looks like coarse crumbs. This will add a crunchy topping to your muffins. 2. Filling muffin cups and adding streusel before baking: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel topping over each filled cup. This will add flavor and texture when baked. To avoid overmixing, mix the wet and dry ingredients gently. Use a spatula to fold the dry mixture into the wet mixture. Leave some lumps; they help keep the muffins light. Overmixing can make your muffins tough. For even baking, make sure your oven is preheated to 350°F. An oven thermometer can help check the right temperature. Place the muffin tin in the center of the oven for best heat flow. This helps the muffins bake uniformly. Serve your muffins warm for the best flavor. A light dusting of powdered sugar makes them look great. You can also offer a small dish of cream cheese spread on the side. This adds a nice touch of creaminess. Pair these muffins with a hot drink. Coffee or tea works well and adds warmth. You could also enjoy them with apple cider for a seasonal treat. If your muffins are too dense, check your mixing method. Make sure you don’t overmix; that can lead to dense muffins. You can also try adding a bit more baking powder next time for a lighter texture. If you find burnt edges, check your oven's temperature. It might be too high. Use a muffin tin that keeps the muffins away from direct heat. You can also cover the top with foil if they brown too quickly. {{image_2}} You can make your muffins even better with simple swaps. If you want a fresher taste, use fresh pumpkin instead of canned. Just roast it, then puree it until smooth. This gives a richer flavor and bright color. You might also try different sweeteners or oils. Replace granulated sugar with maple syrup or honey for a unique twist. You can use coconut oil instead of vegetable oil. This adds a subtle coconut flavor to your muffins. To change the flavor profile, add fun mix-ins. Chocolate chips bring sweetness and richness to your muffins. You can also add nuts, like walnuts or pecans, for crunch. If you like warm spices, try adding allspice or cloves. These spices add depth to the pumpkin flavor. Feel free to experiment with different spice combinations until you find your favorite blend! If you need a gluten-free option, use alternative flours. Almond flour or oat flour works great in this recipe. They keep the muffins soft and tasty. Just make sure to adjust the liquid if needed. For a vegan version, swap the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use non-dairy milk instead of regular milk, keeping your muffins vegan and delicious! Store your muffins at room temperature for best results. Keep them in an airtight container. This helps keep them fresh and moist. If you want to store them longer, consider refrigeration. However, this may change their texture slightly. For a longer shelf life, freeze your muffins. Wrap each muffin in plastic wrap, then place them in a freezer bag. At room temperature, these muffins last about 2-3 days. If you refrigerate them, they can last up to a week. When frozen, they can keep well for up to three months. To defrost, move them to the fridge overnight. You can also heat them in the microwave for a quicker option. To reheat, you can use either the oven or the microwave. For the oven, preheat it to 350°F. Place the muffins on a baking sheet for about 10 minutes. This keeps them warm and slightly crisp. In the microwave, heat them for about 15-20 seconds. To keep them moist, cover them with a damp paper towel while reheating. Enjoy your muffins warm for the best flavor! To check if the muffins are done, use a toothpick. Insert it in the center of a muffin. If it comes out clean, the muffins are ready. If it has wet batter on it, bake them a few more minutes. Look for visual cues while baking. The muffins should rise and look golden brown. They should spring back when lightly pressed. If they look too pale or soft, give them extra time. Yes, you can make this recipe dairy-free. For butter, use coconut oil or vegan butter. These substitutes work well in the streusel topping. For milk, you can use almond milk, soy milk, or oat milk. These options add moisture without dairy. They keep the muffins soft and fluffy. Each muffin has about 200 calories. The breakdown is roughly 4g of protein, 10g of fat, and 30g of carbs. To lower sugar, cut back on both granulated and brown sugars. You can also reduce the oil to make them lighter. You can find the full recipe details [here](#). This link has all the steps and tips you need for perfect muffins. In this post, we explored how to make delicious pumpkin streusel muffins. We covered main ingredients, spices, and the perfect streusel topping. After sharing step-by-step instructions, I offered tips to ensure your muffins turn out great. We also discussed variations to suit different diets and how to store and enjoy them later. These muffins are tasty, simple, and can fit many preferences. Enjoy the baking process and share your creations!$

Indulge in the seasonal delight of Pumpkin Streusel Muffins! This easy recipe combines creamy pumpkin puree with a crunchy streusel topping, creating the perfect treat for any autumn day. Learn how to whip up these moist and flavorful muffins in just 45 minutes. Ideal for breakfast, snacks, or dessert, these muffins are sure to impress!

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Ingredients

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

Streusel Topping:

1/4 cup all-purpose flour

1/4 cup brown sugar, packed

1/4 cup rolled oats

1/4 teaspoon ground cinnamon

2 tablespoons cold butter, cubed

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups lightly.

Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.

Combine Both Mixtures: Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Be careful not to overmix; a few lumps are okay.

Prepare Streusel Topping: In a small bowl, mix together the flour, brown sugar, oats, and ground cinnamon. Add the cold butter cubes and use your fingers or a fork to combine until the mixture resembles coarse crumbs.

Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.

Add Streusel: Sprinkle a generous amount of the streusel topping over each muffin batter.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer muffins to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins

- Presentation Tips: Serve the muffins warm, dusted with powdered sugar or alongside a small dish of cream cheese spread for added flavor. Enjoy them with a hot beverage for a cozy treat!