Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Cinnamon Streusel Muffins

Pumpkin Cinnamon Streusel Muffins

  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Pumpkin Cinnamon Streusel Muffins combine moist, tender pumpkin-infused muffins with a sweet, crumbly cinnamon streusel topping, offering the perfect cozy fall flavors. Ideal for breakfast, snacks, or dessert, these muffins are easy to make with simple pantry ingredients and can be customized with various add-ins or dietary substitutions.

Ingredients

Scale

Muffin Batter

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup pumpkin puree (fresh or canned)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/3 cup melted butter or oil
  • 1 teaspoon vanilla extract

Streusel Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons softened butter

Instructions

  1. Prepare the Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and softened butter. Mix using your fingers or a fork until small, crumbly clusters form. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to form the muffin base.
  3. Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, eggs, melted butter or oil, brown sugar, and vanilla extract until smooth and fully blended.
  4. Bring Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender and light.
  5. Fill Muffin Tin and Add Streusel: Evenly divide the batter into a prepared muffin tin lined with paper cups or greased. Sprinkle the prepared cinnamon streusel generously over each muffin for a crunchy topping.
  6. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool slightly before removing from the tin.

Notes

  • Measure flour carefully by spooning and leveling for accurate quantity and light texture.
  • Don’t overmix the batter to avoid tough muffins.
  • Use fresh pumpkin puree (homemade or canned) for best moisture and flavor.
  • Chill streusel topping before baking to create a crispier crumb.
  • Test for doneness with a toothpick and by checking for golden edges.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: pumpkin muffins, cinnamon streusel, fall baking, pumpkin spice, breakfast muffins, gluten-free muffins, moist pumpkin muffins, streusel topping

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savortrack.com/pumpkin-cinnamon-streusel-muffins/