Name: Pumpkin Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: . For the streusel; 3 tablespoons unsalted butter (melted); 1/4 cup dark brown sugar; 3 tablespoons all-purpose flour; 1/4 cup pecans (finely chopped); 3/4 teaspoon ground cinnamon; . For the muffins; 2 cups all-purpose flour; 1 cup dark brown sugar; 2 ½ teaspoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon fine salt; ½ teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; 3/4 cup buttermilk (at room temperature); ½ cup neutral oil (such as canola or vegetable oil); 1 large egg (at room temperature); 1 cup pure pumpkin puree; 1 teaspoon vanilla extract

Get ready to indulge in the warm, inviting aroma of freshly baked Pumpkin Muffins! With a delightful streusel topping and a spiced pumpkin base, these treats are perfect for cozy mornings or an afternoon snack. Let’s dive into the flavors!

Streusel Delight

This part’s so satisfying—mixing up the streusel adds a crunchy texture that complements the moist muffins perfectly!

Perfectly Spiced

The blend of spices in these muffins will have your kitchen smelling divine. Trust me, you’ll love every bite!

Ingredients

Instructions

Preheat the oven:
Step 1

Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
Make the streusel:
Step 2

In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.
Make the muffins:
Step 3

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.
Step 4

In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.
Step 5

Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.
Step 6

Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.
Step 7

Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack. Let cool before serving.
Step 8

Once completely cooled, store Pumpkin Muffins in an airtight container at room temperature for up to 3 days. Note that the streusel will soften more the longer it sits, but the pumpkin spice flavor will intensify.

Nutrition

Calories: 180, Fat: 7g, Carbs: 29g, Protein: 3g

Cooking techniques

Be sure to gently fold the batter to avoid overmixing, which helps keep the muffins light and fluffy!

Variations or substitutions

Feel free to swap out the pecans for walnuts or even chocolate chips for a fun twist!

Storage tips

Store in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just thaw before enjoying!

Notes

For a dairy-free option, substitute buttermilk with a non-dairy milk mixed with a splash of lemon juice to create a similar tangy flavor.