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Cozy Cinnamon Streusel Pumpkin Muffins: Easy Fall Recipe

Cozy Cinnamon Streusel Pumpkin Muffins - featured image
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These tender, moist pumpkin muffins are topped with a buttery cinnamon streusel and come together in about 35 minutes. Perfect for crisp fall mornings, potlucks, or any time you crave a cozy, homemade treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (dairy, oat, or almond)
  • 1 teaspoon vanilla extract (pure)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup generously.
  2. Make the streusel: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and 1 teaspoon cinnamon. Add the cold butter cubes and, using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate while you make the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Let the batter rest for 5 minutes at room temperature. This allows the flour to hydrate and flavors to meld.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about ¾ full.
  8. Add the streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down lightly so it adheres.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Let the batter rest for 5 minutes before baking to improve texture. If streusel sinks, the batter may be too thin—let it rest longer or add an extra tablespoon of flour. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use coconut oil in the streusel and oat or almond milk in the batter. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cinnamon streusel, fall baking, easy muffin recipe, pumpkin spice

Find it online: https://daintydine.com/cozy-cinnamon-streusel-pumpkin-muffins-easy-fall-recipe/