Print

Easy Soft Pumpkin Streusel Muffins

easy soft pumpkin streusel muffins - featured image
Print Recipe

These easy soft pumpkin streusel muffins are a reliable, crowd-pleasing treat that combines tender, moist pumpkin batter with a crunchy cinnamon streusel topping. Made with simple pantry ingredients, they are perfect for breakfast, brunch, or a cozy afternoon snack.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 3/4 cup Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 cup Pumpkin Puree (100% pure, not pie filling)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/3 cup Brown Sugar (for streusel)
  • 1/2 teaspoon Cinnamon (for streusel)
  • 3 tablespoons Unsalted Butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk melted butter, sugar, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined; do not overmix.
  5. In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in cold cubed butter with a fork until mixture resembles coarse crumbs.
  6. Divide batter evenly among muffin liners, filling each about 2/3 full.
  7. Sprinkle streusel mixture generously over each muffin and press down slightly.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs to ensure a smooth emulsion. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag. For the streusel, keep the butter cold to maintain distinct crumbles. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, streusel muffins, easy baking, fall recipes, pumpkin spice, soft muffins, brunch ideas

Find it online: https://tomyumy.com/easy-soft-pumpkin-streusel-muffins-5-ingredient-perfect-recipe/