Pumpkin Spice Streusel Muffins
These Pumpkin Muffins are the perfect fall treat or snack! They're bursting with pumpkin spice flavours and they're so easy to make!
Servings 12 muffins
Calories 319kcal
Ingredients
For the muffins:
- 3/4 cup pumpkin puree (unsweetened)
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
For the streusel topping:
- 2/3 cup all purpose flour
- 2/3 cup white sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons cold butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 12-cup muffin tin, lining it with paper liners.
- In a large bowl ,whisk together the pumpkin puree, eggs, sugar, and vegetable oil.
- Add the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Stir everything together with a rubber spatula just until no streaks of flour remain (don't over-mix!).
- Divide the batter evenly between the muffin cups and set aside.
- In a medium bowl whisk together the flour, sugar, and cinnamon.
- Add the cold butter and combine with a fork just until a crumbly mixture forms.
- Top each of the unbaked muffins with a spoonful of the streusel mixture, and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 17-20 minutes, or until a toothpick inserted into one of the muffins comes out clean.
Video
Notes
These muffins are best enjoyed the day they're baked, but they do store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 47g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 66mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2590IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg