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Pumpkin Streusel Muffins

These Pumpkin Streusel Muffins are moist, tender, and topped with a crunchy, buttery streusel for the perfect fall treat!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans

For the streusel topping:

  • 1/2 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup reserved chopped walnuts or pecans
  • 1/4 cup cold butter cubed

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, beat the eggs with the granulated sugar until smooth. Add the pumpkin puree, vegetable oil, and vanilla extract, mixing until fully incorporated.
  • Slowly add the dry ingredients into the wet mixture, stirring gently with a spatula just until combined. Avoid overmixing to keep the muffins light and tender.
  • Fold in half of the chopped walnuts or pecans, reserving the rest for the streusel topping.
  • In a small bowl, combine the brown sugar, rolled oats, reserved nuts, and cold butter cubes. Use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.
  • Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Generously sprinkle the streusel topping over each muffin.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly crisp.
  • Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack. This prevents sogginess and keeps the streusel crisp.

Equipment

  • Muffin Tin
  • Muffin liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Pastry cutter or fork
  • Cooling rack

Notes

  • Do not overmix the batter to avoid dense muffins.
  • Use cold butter for the streusel to achieve a crumbly texture.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.