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Irresistible Spiced Pumpkin Streusel Muffins: Easy Fall Bake

Spiced Pumpkin Streusel Muffins
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Enjoy these warm and comforting Spiced Pumpkin Streusel Muffins, perfect for an autumn treat. This recipe combines tender pumpkin-spiced cake with a sweet, crunchy streusel topping for a delightful texture and flavor.

Ingredients

Scale
  • For the Muffins:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and milk to the wet ingredients and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Prepare the streusel topping: In a separate medium bowl, combine the flour, brown sugar, and cinnamon.
  8. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
  10. Sprinkle the streusel topping generously over the batter in each muffin cup.
  11. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use pure pumpkin puree and not pumpkin pie filling.
  • Ensure your butter for the streusel topping is cold to achieve a crumbly texture.
  • You can add chopped pecans or walnuts to the streusel topping for extra crunch.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://afripaket.com/spiced-pumpkin-streusel-muffins/