Description
Tender, warmly spiced pumpkin muffins topped with a buttery brown sugar streusel — the perfect cozy treat for fall mornings and beyond.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- For streusel: 1/3 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cubed), pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make streusel: Mix flour, brown sugar, and salt. Cut in cold butter until crumbly. Set aside.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix brown sugar, granulated sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth.
- Combine wet and dry ingredients; stir until just combined.
- Divide batter among muffin cups, filling each about 3/4 full. Top generously with streusel.
- Bake for 20–22 minutes or until a toothpick comes out clean. Cool for 5 minutes, then transfer to a wire rack.
Notes
- Top with powdered sugar or vanilla glaze for extra sweetness.
- Fold in nuts or chocolate chips for added flavor.
- Store in an airtight container for 3 days or freeze for up to 3 months.
