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Cozy Pumpkin Spice Muffins Recipe with Easy Crunchy Streusel Topping

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These cozy pumpkin spice muffins feature a moist, tender crumb with a perfectly crunchy streusel topping, blending warming spices for a comforting treat perfect for fall or any cozy morning.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/8 teaspoon ground cloves
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (canned or fresh)
  • 1/2 cup (120g) sour cream
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (56g) unsalted butter, cold and cut into small pieces
  • Optional: 1/4 cup (30g) chopped pecans or walnuts

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Add cold cubed butter and work it into the dry ingredients with fingers or a pastry cutter until coarse crumbs form. Stir in nuts if using. Chill in the fridge.
  3. Mix dry ingredients for the muffins: In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
  4. Combine wet ingredients: In a separate bowl, whisk vegetable oil, eggs, vanilla extract, pumpkin puree, and sour cream until smooth.
  5. Fold wet ingredients into dry ingredients gently with a spatula until just combined; a few lumps are okay. Avoid overmixing.
  6. Fill muffin cups about 3/4 full with batter.
  7. Sprinkle chilled streusel topping generously over each muffin and pat lightly to help it stick.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops are golden with crunchy streusel. Start checking at 18 minutes.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely to keep streusel crunchy.

Notes

Chill the streusel topping before baking to ensure a crunchy texture. Use room temperature eggs and sour cream for even mixing. If streusel browns too quickly, tent with foil halfway through baking. Avoid overmixing batter to prevent tough muffins. Fresh spices yield better flavor. Muffins store well at room temperature for 2 days, refrigerated for up to a week, or frozen for 3 months.

Nutrition

Keywords: pumpkin spice muffins, streusel topping, fall baking, cozy muffins, pumpkin recipe, easy muffins, breakfast muffins

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