Description
Pumpkin Streusel Muffins are a delicious fall treat, combining the warm flavors of pumpkin and spices with a crunchy streusel topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup rolled oats
- 1/4 cup melted butter (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugars, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until just combined. Fold in the nuts if using.
- In a separate bowl, mix the streusel ingredients (oats, melted butter, brown sugar, and flour) until crumbly.
- Fill the muffin cups about 2/3 full with the batter and sprinkle the streusel on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, increase the sugar by 1/4 cup.
- These muffins can be stored in an airtight container for up to 3 days.
- They freeze well; wrap individually and store in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin, Muffins, Streusel, Fall Treat, Baking