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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon vanilla extract - 2 large eggs - ½ cup vegetable oil - ½ cup all-purpose flour - ¼ cup brown sugar, packed - 1 teaspoon ground cinnamon - 4 tablespoons cold butter, cubed These ingredients make the muffins rich and flavorful. The dry ingredients blend spices with flour for the base. The pumpkin puree gives the muffins a nice, moist texture. It also adds a sweet and earthy flavor. The sugars create a lovely sweetness that pairs well with the spices. The vanilla extract adds a warm note. The streusel topping is the crowning glory. It adds crunch and sweetness. The mix of flour, brown sugar, and cinnamon creates a sweet layer. Cold butter helps make it crumbly. You want to handle it gently to keep that texture. This combination will make your muffins both tasty and beautiful. Enjoy the process! - Preheat oven to 375°F (190°C). - Line or grease muffin tin to prevent sticking. - In a bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - Set this mix aside for later use. - In a large bowl, mix: - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon vanilla extract - 2 large eggs - Whisk until smooth and well combined. - Slowly add ½ cup vegetable oil while whisking. - Fold the dry mix into the wet mixture. - Use a spatula until just combined. - If you like, gently fold in ¾ cup chopped nuts. - In a small bowl, mix: - ½ cup all-purpose flour - ¼ cup packed brown sugar - 1 teaspoon ground cinnamon - Add 4 tablespoons cold butter, cubed. - Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. - Spoon the batter into the muffin cups, filling each about two-thirds full. - Generously sprinkle the streusel topping over each muffin. - Bake for 20-25 minutes. - Check for doneness by inserting a toothpick in the center. It should come out clean. To make perfect muffins, avoid overmixing. When you mix the dry and wet ingredients, stop as soon as you see no dry flour. If you mix too much, your muffins may turn out tough. To check muffin doneness, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. If it has batter on it, bake for a few more minutes. Adding spices or extracts can boost flavor. You might try a pinch of allspice or a splash of almond extract. These small changes can make a big difference. You can also mix in chocolate chips for a sweet twist. The chocolate adds a nice contrast to the pumpkin flavor. If you like nuts, feel free to add chopped pecans or walnuts. If you want to make the batter ahead of time, store it in the fridge. Just cover it tightly with plastic wrap. Use it within a day for the best results. For freezing, scoop the batter into muffin cups and freeze. Once frozen, wrap each muffin in plastic. Store them in a freezer bag and use them within three months. When ready, bake them straight from the freezer, adding a few extra minutes to the baking time. {{image_2}} If you want to make your muffins nut-free, consider these options: - Substitute chopped nuts with seeds like sunflower or pumpkin seeds. - You can also omit nuts entirely without losing flavor. These adjustments keep the muffins tasty and safe for those with nut allergies. Seeds add a pleasant crunch and extra nutrients. To make gluten-free pumpkin streusel muffins, use a gluten-free flour blend. - Look for blends that include xanthan gum for better texture. - You may need to adjust the liquid in your recipe slightly, adding a bit more if needed. This way, everyone can enjoy your delicious muffins without worry. If you want to try alternative sweeteners, honey or maple syrup can work well. - When using honey, reduce the liquid by a tablespoon. - For maple syrup, keep the other ingredients the same but adjust for taste. These sweeteners give a unique flavor and can be healthier options. Store your pumpkin streusel muffins in a cool, dry place. Use an airtight container to keep them fresh. They will stay good for about 2 to 3 days at room temperature. If you want to keep them longer, try the fridge. Wrap each muffin in plastic wrap or place them in a sealed container. This method helps them stay moist. They will last for about a week in the refrigerator. Freezing is great for long-term storage. Place the muffins in a freezer-safe bag or container. Make sure to remove as much air as possible. They can stay fresh in the freezer for up to 3 months. To thaw, simply leave them at room temperature for a few hours. You can also microwave them for 15-20 seconds if you want one right away. Enjoy your tasty muffins anytime! Yes, you can use fresh pumpkin. Fresh pumpkin adds a rich, natural taste. To prepare it, cut a pumpkin in half, scoop out the seeds, and roast the halves at 350°F until soft. After cooling, scoop the flesh and mash it. This method gives you about one cup of pumpkin puree. Just remember, fresh pumpkin might be a bit wetter than canned, so adjust your flour if needed. To check if your muffins are done, use a toothpick. Stick it in the center of a muffin. If it comes out clean, your muffins are ready. Look for a golden brown top and a firm feel. They should spring back when lightly pressed. If they look wet or mushy, they need more time in the oven. You can make these muffins healthier by swapping some ingredients. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also cut down on sugar. Try using half the amount or substituting with honey or maple syrup. Adding applesauce can replace some oil, reducing fat while keeping moisture. Pumpkin streusel muffins pair well with many drinks and spreads. You might enjoy them with a warm cup of coffee or tea. Cream cheese spread adds a nice richness, while honey or maple syrup offers sweetness. For a fun twist, try serving them with spiced apple butter. In this blog post, we covered how to make pumpkin streusel muffins. You learned about the key dry and wet ingredients, plus the tasty streusel topping. I shared easy steps to prepare, mix, and bake your muffins. You also discovered tips for perfect muffins, variations for different diets, and storage methods. Now, gather your ingredients and enjoy baking these delicious muffins. Sharing them with friends and family will bring joy. Happy baking!

Pumpkin Streusel Muffins

Delight in the warm flavors of fall with these irresistible pumpkin streusel muffins! Perfect for cozy mornings or as a sweet treat, this easy recipe combines pumpkin puree, warm spices, and a crunchy streusel topping. With just a few simple ingredients, you can whip up a batch in no time. Click through to explore the full recipe and enjoy baking these delicious muffins that will fill your home with comforting aromas!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pumpkin puree (canned or fresh)

½ cup granulated sugar

½ cup brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

½ cup vegetable oil

¾ cup chopped pecans or walnuts (optional)

For the Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

4 tablespoons cold butter, cubed

Instructions
 

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.

    In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vanilla extract, and eggs. Whisk until smooth and well combined.

        Slowly add the vegetable oil to the pumpkin mixture, whisking until fully incorporated.

          Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing. If using, gently fold in the chopped nuts.

            For the streusel topping, in a small bowl, mix together ½ cup flour, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

              Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping generously over each muffin.

                Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins