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Pumpkin Cinnamon Streusel Muffins

Pumpkin Cinnamon Streusel Muffins – The Best Fall Treat

Delight in the comforting flavors of Pumpkin Cinnamon Streusel Muffins, a perfect fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-purpose Flour Substitute with cake flour for a softer texture.
  • 1 cup Brown Sugar Can substitute with coconut sugar.
  • ½ cup Granulated Sugar Can be replaced with alternative sweeteners.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Verify that it is active.
  • ½ teaspoon Salt Essential for balancing sweetness.
  • 2 teaspoons Cinnamon Can use pumpkin pie spice as a substitute.
  • 1 teaspoon Ginger Omit if not preferred.
  • ½ teaspoon Nutmeg Optional but recommended.
  • 2 large Eggs Vegan alternative: flax eggs.
  • ½ cup Oil Can substitute with melted coconut oil or applesauce.
  • 1 cup Pumpkin Puree Fresh or canned can be used.
For the Streusel Topping
  • ½ cup All-purpose Flour Essential for that delightful crunch.
  • ½ cup Brown Sugar Can use coconut sugar for a different flavor.
  • 1 teaspoon Cinnamon Enhances the streusel’s flavor.
  • ¼ cup Butter Melted for easy mixing.
Optional Maple Glaze
  • 1 cup Powdered Sugar Ensure it’s sifted.
  • 2 tablespoons Maple Syrup A must for that fall vibe.
  • 2 tablespoons Milk Use dairy or non-dairy.

Equipment

  • mixing bowls
  • Muffin tin
  • whisk
  • spatula
  • Fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin tin with liners or spray.
  2. In a large bowl, whisk together all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a separate bowl, mix eggs, oil, and pumpkin puree until well blended.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. In another bowl, mix all-purpose flour, brown sugar, and cinnamon for the streusel. Add melted butter and mix until crumbly.
  6. Spoon the muffin batter into prepared cups, filling two-thirds full, and sprinkle streusel on top.
  7. Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C). Continue baking for 15-17 minutes.
  8. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.
  9. If desired, drizzle with maple glaze made from powdered sugar, milk, and maple syrup.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store muffins in an airtight container. They can be refrigerated for up to a week or frozen for up to three months.

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