Pumpkin Streusel Muffins (Print-Friendly Version)
Tender pumpkin muffins with a crisp cinnamon streusel topping offer a warm, cozy fall flavor.
# Ingredients:
→ Streusel Topping
01 -
1/4 cup unsalted butter, melted
02 -
1/2 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1/4 cup packed brown sugar
05 -
1 teaspoon ground cinnamon
→ Muffin Batter
06 -
1 1/2 cups all-purpose flour
07 -
1 teaspoon pumpkin pie spice
08 -
1 teaspoon ground cinnamon
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon salt
12 -
1 cup pure pumpkin purée
13 -
1/3 cup vegetable oil
14 -
1/4 cup sour cream
15 -
2 large eggs
16 -
2 teaspoons pure vanilla extract
17 -
1/2 cup packed brown sugar
18 -
1/4 cup granulated sugar
# Steps:
01 -
Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter to prevent sticking.
02 -
In a small bowl, combine melted butter, flour, granulated sugar, brown sugar, and cinnamon. Mix with a fork until the mixture forms coarse crumbs that hold together when squeezed but remain sandy.
03 -
In a large mixing bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to ensure even distribution.
04 -
In a separate bowl, whisk the pumpkin purée until smooth. Add vegetable oil, sour cream, eggs, vanilla extract, brown sugar, and granulated sugar. Beat until fully combined with no visible streaks.
05 -
Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined, stopping as soon as no dry flour remains to maintain tenderness.
06 -
Scoop batter evenly into muffin cups, filling each about two-thirds full. Generously sprinkle streusel topping over each muffin and lightly press to adhere.
07 -
Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F without opening the door. Continue baking for 15 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
08 -
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or store appropriately.
# Notes & Tips:
01 -
Room temperature eggs and ingredients blend more readily, enhancing muffin volume and texture. The sour cream adds moisture and tenderness, contributing to a lasting soft crumb.
02 -
These muffins freeze well for up to three months when individually wrapped and stored in an airtight container.