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Perfect Pumpkin Streusel Muffins: Easy Cinnamon Crumble Recipe

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These Perfect Pumpkin Streusel Muffins are tender, spiced, and crowned with a buttery cinnamon crumble that stays crisp for days. They are quick and easy to make, using simple ingredients, and are perfect for fall mornings or any gathering.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk, at room temperature
  • 1 cup (120g) all-purpose flour (for streusel)
  • 1/2 cup (100g) light brown sugar, packed (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 6 tablespoons (84g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease the cups well.
  2. Make the streusel first. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Do not overwork it. Set the bowl in the fridge while you make the batter.
  3. Whisk the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no lumps. Set aside.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, melted butter, vanilla extract, and milk until smooth.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour. A few lumps are fine.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Fill each cup about three-quarters full.
  7. Add the streusel. Remove the streusel from the fridge. Sprinkle a generous amount over each muffin, pressing it down lightly so it sticks. Use all of the streusel.
  8. Bake. Place the muffin tin in the preheated oven. Bake for 5 minutes at 375°F, then reduce the oven temperature to 350°F (175°C) without opening the door. Bake for another 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  9. Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Do not overmix the batter. Keep the streusel cold. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Do not skip the salt in the streusel. Let the muffins cool completely before serving.

Nutrition

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

Find it online: https://cookdella.com/perfect-pumpkin-streusel-muffins-easy-cinnamon-crumble-recipe/