Are you craving a warm, comforting treat that screams autumn? Look no further! These pumpkin muffins with a crunchy streusel topping are the perfect blend of spice, sweetness, and texture. They're incredibly easy to make, even for beginner bakers, and are guaranteed to be a hit with everyone. This recipe offers a healthy twist on a classic, making it a perfect addition to your repertoire of quick dinner ideas or simply a delightful homemade cooking project. Prepare to be amazed by how simple it is to create these delicious dishes!
Ingredients:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree (canned)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ¼ teaspoon ground cinnamon
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
Instructions:
Get started: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Make the muffin batter: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. In a separate bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Prepare the streusel topping: In a medium bowl, combine the flour, oats, brown sugar, pecans (if using), and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and bake: Fill each muffin cup about ¾ full with the pumpkin batter. Sprinkle the streusel topping evenly over the muffins.
Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Pumpkin Muffins:
- Don't overmix the batter: Overmixing can lead to tough muffins. Mix until just combined.
- Use fresh spices: Freshly ground spices will give your muffins a more vibrant flavor.
- Let the muffins cool completely: This will allow the streusel topping to set and the muffins to become less crumbly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Variations:
- Chocolate chips: Add ½ cup of chocolate chips to the muffin batter for a delicious chocolate pumpkin muffin.
- Different nuts: Substitute the pecans with walnuts, almonds, or other nuts you prefer.
- Spiced streusel: Add a pinch of cardamom or allspice to the streusel topping for an extra layer of flavor.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 250
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Sugar: 15g
- Protein: 4g
These pumpkin muffins are a delightful and easy-to-make treat, perfect for breakfast, brunch, or an afternoon snack. They’re also great for meal prepping, offering a healthy and satisfying option for busy days. Enjoy this easy recipe and the delicious results!