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Best Pumpkin Streusel Muffins

Delicious muffins infused with pumpkin and warm spices, topped with a crunchy streusel, perfect for fall mornings or cozy gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Choose a high-quality brand for best results.
  • 1/2 cup granulated sugar Balances the sweetness.
  • 1/2 cup brown sugar Light or dark works; dark will yield a richer flavor.
  • 1 cup pumpkin purée Fresh or canned; ensure it's pure pumpkin, not pie filling.
  • 1/2 cup vegetable oil Adds moisture.
  • 2 large eggs Use room temperature for even mixing.
  • 2 teaspoons vanilla extract Go for pure vanilla extract for depth of flavor.
  • 1 cup sour cream Ensures extra moisture and tenderness.
  • 2 teaspoons baking powder Helps your muffins rise beautifully.
  • 1 teaspoon baking soda Necessary for leavening.
  • 1 teaspoon salt Enhances overall flavor.
  • 2 teaspoons pumpkin pie spice A delightful blend of spices that complement pumpkin perfectly.
  • 1/2 cup unsalted butter Melted and at room temperature for easy mixing.
For the Streusel Topping
  • 1/2 cup all-purpose flour For the streusel mixture.
  • 1/4 cup brown sugar For added sweetness in the topping.
  • 1/2 teaspoon cinnamon For flavor enhancement in the streusel.
  • 1/4 cup melted butter For binding the streusel.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
  2. In a medium bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon for the streusel. Stir in 1/4 cup of melted butter until the mixture resembles coarse crumbs. Set aside.
Mixing
  1. In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
  2. In a separate bowl, mix 1/2 cup of vegetable oil, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 eggs, 2 teaspoons of vanilla extract, 1 cup of sour cream, and 1 cup of pumpkin purée until smooth.
  3. Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix.
Baking
  1. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  2. Generously top each muffin with the streusel mix you prepared earlier.
  3. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch muffins closely towards the end of baking as oven temperatures can vary. If unsure if they are done, they will continue to cook slightly after being removed from the oven.