Description
These Pumpkin Streusel Muffins combine moist, spiced pumpkin batter with a crunchy cinnamon streusel topping for a delightful fall treat. Perfect for breakfast or a snack, these muffins are bursting with warm spices and a hint of citrus from orange juice, baked to golden perfection.
Ingredients
Scale
Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 tsp vanilla extract
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt. Stir well to distribute spices evenly throughout the mixture.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, orange juice, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid over-mixing to keep the muffins light and tender.
- Prepare Streusel Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon for the streusel. Pour the melted butter into this mixture and use a fork to mix until the mixture becomes crumbly.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling about two-thirds full. Evenly sprinkle the streusel topping over each muffin, gently pressing it down so it adheres to the batter.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Use a toothpick inserted in the center of a muffin to check doneness; it should come out clean when the muffins are done.
- Cool: Allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the batter; overmixing can cause dense muffins.
- You can substitute the orange juice with apple juice for a different flavor twist.
- For dairy-free streusel, substitute the unsalted butter with a vegan butter alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding chopped nuts such as walnuts or pecans to the streusel topping can add extra crunch and flavor.
