Pumpkin Streusel Muffins

These pumpkin streusel muffins are like biting into a warm hug on a crisp autumn day. They’re bursting with moist pumpkin flavor and a delightful blend of warm spices. Each bite is a perfect balance of soft, tender crumb and the delightful crunch of the cinnamon streusel topping.

If you’re on the hunt for the ultimate pumpkin muffin recipe, look no further! These muffins are incredibly moist and have a delicate sweetness that’s perfectly complemented by the pumpkin pie spice, brown sugar, and a touch of vanilla. The cinnamon streusel adds a textural contrast that makes them totally irresistible.

For those who like things a little sweeter, a drizzle of vanilla glaze on top takes them over the top. It’s the perfect marriage of warm pumpkin spice and a perfectly moist crumb, all balanced by the satisfying crunch of the streusel. These muffins are special enough to impress but not overly sweet, making them perfect for any occasion.

They remind me of pumpkin coffee cake muffins, but in a slightly less sweet package than my beloved cake version.

Baking Up Fall Bliss: Step-by-Step

This recipe has two main components: the pumpkin muffin batter and the cinnamon streusel topping. It’s surprisingly simple and can be made entirely by hand with a whisk.

First, we’ll whip up the streusel:

In a small bowl, grab your flour, brown sugar, white sugar, and cinnamon. Give it a good whisk until there are no lumps left. Then, melt some butter and stir it in. You want it to form crumbles about the size of a pea, with a texture similar to damp sand. Set this delightful streusel mixture aside for now.

Now, let’s get going on that pumpkin muffin batter!

Start by whisking all your dry ingredients together in a bowl. That includes flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and a pinch of salt. In a separate, larger bowl, whisk together your wet ingredients. These muffins get their moisture from oil, eggs, pumpkin puree, and a touch of sour cream. The brown sugar adds a hint of delicious caramel flavor.

Gently whisk the dry ingredients into the wet ingredients until there are no more streaks of flour. Don’t be afraid to put some muscle into it, but you’ll be happy to know it can definitely be done by hand.

This recipe yields a dozen muffins. Here’s the fun part: spooning the batter into your lined muffin tin. For mess-free ease, I recommend using a cookie scoop or ice cream scoop. Fill the muffin papers about ¾ full. Now comes the best part – sprinkle that glorious streusel on top of each muffin. It might seem like a lot, but don’t worry, the muffins will rise and the streusel will distribute perfectly.

Baking Tips for Perfect Muffins

This recipe is a breeze, but there are a few key things to keep in mind:

• Pumpkin Power: Make sure you use canned pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar, and this recipe is designed for pure pumpkin.
• Measure Matters: A 15-ounce can of pumpkin puree usually contains almost 2 cups, so be sure to measure out 1 cup for this recipe.
• Spice Up Your Life: Don’t have pumpkin pie spice? No problem! You can substitute with ¼ teaspoon each of ground nutmeg, cloves, ginger powder, and allspice.
• Sour Cream Stand-In: I used full-fat sour cream, but you can easily swap it with plain Greek yogurt (just make sure it’s not vanilla flavored).

These muffins are a delicious way to celebrate fall. So grab your whisk, gather your ingredients, and get ready to bake up a batch of pure autumn bliss!

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