These Pumpkin Streusel Muffins are the best treat for fall. They are soft, tasty, and have a lovely cinnamon streusel crumble on top. You can eat them as a snack or with a cup of coffee.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup unsalted butter, melted. 1 cup canned pumpkin puree. 2 large eggs. 1 teaspoon vanilla extract. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup old-fashioned rolled oats. 3 tablespoons unsalted butter, cold and cubed. 1/2 teaspoon ground cinnamon.
Instructions: Preheat your oven to 375F 190C. Line a muffin tin with paper liners or grease the cups. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and spices cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together the melted butter, pumpkin puree, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. In a small bowl, prepare the streusel topping by mixing together the flour, granulated sugar, rolled oats, cold cubed butter, and ground cinnamon. Use a fork or your fingers to create a crumbly texture. Fill each muffin cup about 2/3 full with the pumpkin batter. Sprinkle the streusel topping evenly over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious homemade Pumpkin Streusel Muffins!
Prep Time: 15 minutes
Cook Time: 18 minutes
Hamilton Jewish Community