Pumpkin Streusel Muffins – Bakery-Style Fall Favorite in 30 Minutes
The aroma of freshly baked Pumpkin Streusel Muffins wafting through your kitchen is an experience like no other. As the warm, spice-filled scent envelops you, it evokes feelings of coziness and nostalgia, reminiscent of crisp fall days spent sipping hot cocoa. These bakery-style muffins are not just any ordinary snack; they are a heartfelt embrace of autumnal flavors, enveloped in a warm and buttery streusel topping that makes them utterly irresistible. In just 30 minutes, you can indulge in these fragrant delights that are perfect for breakfast, afternoon snacking, or even dessert!
What’s your go-to fall treat when the weather gets chilly?
Do you crave something comforting that reminds you of childhood? Perhaps you reminisce about the joy of baking with your kids or those cozy weekends spent savoring coffee paired with something sweet. If you have an insatiable sweet tooth, imagine sinking your teeth into a warm muffin topped with luscious streusel, the melt-in-your-mouth texture complemented by a hint of spice. Can you taste it yet?
Why You’ll Love This Recipe
You’re just 30 minutes away from a delightful batch of Pumpkin Streusel Muffins, and here’s why they are the perfect choice for your fall baking:
Quick and Easy Prep: With minimal time spent in the kitchen, these muffins fit perfectly into your busy schedule.
Crowd-Pleaser: Whether it’s a family breakfast or a gathering with friends, everyone will fall in love with these delicious treats.
Kid-Friendly: Get your little ones involved in the baking process! They will have a blast mixing and decorating these delightful muffins.
Indulgent Flavor: Thanks to the rich pumpkin puree and the generous streusel topping, every bite is packed with heartwarming flavors that embody everything wonderful about fall.
Ingredients
For the Streusel Topping:
- 1/2 cup all-purpose flour (62.5 grams)
- 1/4 cup brown sugar (50 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter (56 grams), melted
For the Muffins:
- 1½ cups all-purpose flour (187.5 grams)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (80 ml)
- 1/2 cup brown sugar (100 grams), packed
- 1/4 cup granulated sugar (50 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream (60 ml)
- 1 cup pure pumpkin (240 ml)
For the Drizzle:
- 1/2 cup powdered sugar (55 grams)
- 1–2 tablespoons cream or milk
Feel the excitement build as you gather these simple ingredients, each bringing its own touch of flavor and texture to these fantastic muffins.
Timing
The beauty of these Pumpkin Streusel Muffins is that they can be made in a flash—just 30 minutes from start to finish! This makes it a delightful choice for those mornings when you need a quick breakfast that still delivers a sense of occasion. The indulgent flavors are a wonderful contrast to the fast prep time, giving you an impressive and bakery-style muffin without the wait!
Step-by-Step
Let’s dive into the simple steps that will guide you to delicious success!
Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with muffin papers to ensure easy removal after baking.
Make the streusel topping: In a mixing bowl, stir together the flour, brown sugar, white sugar, and cinnamon until no lumps remain. Pour in the melted butter and mix until the mixture resembles damp sand. Set aside.
In another bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. The fragrant spices will whisk you away to a cozy kitchen filled with autumn aromas.
In a large mixing bowl, whisk together the vegetable oil, brown sugar, white sugar, eggs, vanilla extract, sour cream, and pumpkin puree until the mixture is smooth and well combined. Revel in the rich pumpkin color and the warm spices as you mix.
Gradually whisk the dry ingredients into the wet ingredients, about half at a time, until no lumps remain, creating a wonderfully smooth batter.
Spoon the batter evenly into the muffin cavities, filling them about three-quarters full. Don’t worry if they look a bit rustic; that’s part of their charm!
Generously top each muffin with your streusel mixture, allowing it to mound high, promising delicious crunch and flavor in every bite.
Bake for 22–25 minutes, or until a toothpick inserted comes out clean. The enticing aroma will fill your kitchen as they bake, teasing your taste buds.
Let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Finally, whisk together the powdered sugar and cream until smooth. Drizzle it over the cooled muffins for that extra touch of indulgence.
Get ready for a kitchen filled with smiles and yummy smells!
Nutritional Information
Each Pumpkin Streusel Muffin contains approximately 210 calories, making them a delightful indulgence for your sweet tooth while still being a wholesome option. Perfect for enjoying guilt-free, but remember—life is about balance, and occasional treats can bring such joy!
Healthier Alternatives
If you’re looking to make these muffins a little healthier, here are some easy swaps:
- Use whole wheat flour instead of all-purpose flour to increase fiber content.
- Substitute Greek yogurt for sour cream for a protein boost and lower fat content.
- Reduce sugar by using applesauce or a sugar substitute for lower-calorie options.
- Swap vegetable oil for coconut oil or applesauce to add healthy fats or reduce calories.
These small changes can still result in delicious muffins that everyone will love!
Serving Suggestions
These Pumpkin Streusel Muffins are incredibly versatile! Enjoy them warm with a pat of butter on a chilly morning, paired with a steaming cup of coffee. They also make a delightful dessert when plated with a scoop of vanilla ice cream, or served at holiday gatherings as a unique twist on seasonal desserts. Whatever the occasion, these muffins’ warm spices will transport you straight to autumn bliss!
Common Mistakes
Baking, like any art, takes practice. Here are some common pitfalls to avoid:
- Overbaking: Keep a close eye on the baking time—overbaking can lead to dry muffins.
- Incorrect measurements: Accurately measuring your ingredients is key to achieving the right texture. Use a kitchen scale if possible for precision.
- Messes: Don’t overfill your muffin cavities! Filling them just three-quarters full will ensure they rise without overflowing.
- Skipping the cooling step: Allowing the muffins to cool in the pan before transferring prevents them from becoming soggy.
With a little attention, you’ll create perfect muffins every time!
Storing Tips
These muffins are great to make ahead! Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap them individually and place them in the freezer for up to three months. When you’re ready to enjoy, just pop them in the microwave for a few seconds to warm them up and refresh that delectable taste.
Tempted to bake it ASAP?
Trust us—after one bite into a fluffy, cinnamon-spiced Pumpkin Streusel Muffin, you’ll be hooked! Invite your friends over, fill your home with delightful scents, and embrace the unmistakable flavor of fall as you savor every indulgent crumb. It’s time to bring these delightful muffins into your kitchen and create some delicious memories!
FAQs
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly for these muffins.Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that’s suitable for baking.What can I do if I don’t have sour cream?
Yogurt can be a great substitute for sour cream in this recipe!Can I add nuts or chocolate chips?
Yes! Feel free to mix in some walnuts, pecans, or semi-sweet chocolate chips for added flavor.How do I make these muffins vegan?
Replace eggs with flax eggs, use dairy-free milk, and swap sour cream with a vegan alternative like coconut yogurt.
Pumpkin Streusel Muffins
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful bakery-style muffins infused with warm pumpkin flavors and topped with a buttery streusel, perfect for fall.
Ingredients
- For the Streusel Topping:
- 1/2 cup all-purpose flour (62.5 grams)
- 1/4 cup brown sugar (50 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter (56 grams), melted
- For the Muffins:
- 1½ cups all-purpose flour (187.5 grams)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (80 ml)
- 1/2 cup brown sugar (100 grams), packed
- 1/4 cup granulated sugar (50 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream (60 ml)
- 1 cup pure pumpkin (240 ml)
- For the Drizzle:
- 1/2 cup powdered sugar (55 grams)
- 1–2 tablespoons cream or milk
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cavity muffin pan with muffin papers.
- Make the streusel topping by combining flour, brown sugar, white sugar, and cinnamon in a mixing bowl. Pour in melted butter and mix until resembling damp sand.
- In another bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together vegetable oil, brown sugar, white sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
- Gradually whisk the dry ingredients into the wet ingredients until no lumps remain.
- Spoon the batter evenly into the muffin cavities, filling them three-quarters full.
- Top each muffin generously with streusel mixture.
- Bake for 22–25 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk powdered sugar and cream together and drizzle over cooled muffins.
Notes
These muffins store well in an airtight container for up to two days or can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
