So Easy & Delicious Pumpkin Streusel Muffins

Introduction

Oh, these muffins! Don’t they just scream cozy autumn days? There’s something magical about the smell of pumpkin and spice filling your kitchen, isn’t there? It instantly takes me back to crisp mornings and warm mugs of coffee. And let me tell you, these aren’t just any pumpkin muffins. They’re incredibly moist, packed with that classic fall flavor, and topped with a sweet, delightful topping that makes them absolutely irresistible. The best part? They are SO easy to whip up. You’re going to feel like a baking pro without any of the fuss. Get ready to bake up some serious happiness!

Why You’ll Love This Recipe

Seriously, what’s not to love about a warm, homemade muffin? Especially when it’s this simple and delicious. Here are just a few reasons why these will become your new go-to:

• Fast: From mixing bowl to oven in under 15 minutes, easy peasy!
• Easy: No fancy techniques required, just simple mixing and baking.
• Giftable: Package these up, and you’ve got the perfect hostess gift or neighbor treat.
• Crowd-pleasing: Who doesn’t love a fluffy, sweet, pumpkin muffin?

Ingredients

You’ll need a few pantry staples and, of course, some pumpkin! Here’s the line-up:

• 2 cups All-purpose Flour (standard stuff!)
• 1 tsp Baking powder (helps them rise tall!)
• 1/2 tsp Baking soda (our other leavening friend!)
• 1/4 tsp Salt (just a pinch to balance the sweet)
• 2 tsp Cinnamon (the star spice!)
• 1 tsp Pumpkin pie spice (adds that extra layer of cozy flavor)
• 3/4 cup Brown sugar (for moisture and depth)
• 1/2 cup Granulated sugar (classic sweetness)
• 2 large Eggs (binds everything together)
• 1 cup Pumpkin puree (make sure it’s 100% pumpkin, not pie filling!)
• 1/3 cup Vegetable oil (keeps them incredibly moist)
• 1/4 cup Sour cream (our secret weapon for tenderness!)
• 2 tsp Vanilla extract (enhances all those lovely flavors)
• 1/4 cup Unsalted butter (for that sweet topping!)
• 1 tbsp Cream (just a touch for the topping)
• 1/2 cup Powdered sugar (makes the topping sweet and yummy!)

How to Make It

Alright, let’s get baking! You’ve got this.

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease and flour it well. This helps those beautiful muffins pop right out!
2. In a large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Give it a good mix to make sure everything is evenly distributed.
3. In a separate medium bowl, whisk together your wet ingredients: the brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, sour cream, and vanilla extract. Whisk until everything is smooth and well combined.
4. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir until just combined. It’s super important not to overmix! A few lumps are totally okay – overmixing develops gluten and can make your muffins tough. We want them tender!
5. Divide the batter evenly among the prepared muffin cups. I like to use a large ice cream scoop – it makes this step quick and tidy!
6. Now for the sweet topping! In a small microwave-safe bowl, melt the 1/4 cup unsalted butter. Carefully stir in the 1 tbsp cream, then whisk in the 1/2 cup powdered sugar until it forms a thick, somewhat pasty consistency. Spoon small dollops or drizzle this mixture over the top of each filled muffin cup. It will melt and spread a little as it bakes.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely.

Substitutions & Additions

Want to mix things up? Here are some ideas:

• Oil: You could try substituting some (or all) of the oil with melted unsalted butter for a richer flavor, or even unsweetened applesauce for a slightly healthier twist, though the texture might change slightly.
• Sour Cream: Plain Greek yogurt is a fantastic substitute for sour cream – it adds the same moisture and tang.
• Spice: If you don’t have pumpkin pie spice, you can make your own! A common mix is 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and a pinch of ground cloves.
• Add-ins: Stir in 1/2 cup of chocolate chips (dark or milk chocolate are great!), chopped nuts like pecans or walnuts, or even dried cranberries into the batter before scooping. Yum!

Tips for Success

Baking muffins is pretty forgiving, but a few little tips can make them absolutely perfect:

• Don’t Overmix! I know I said it before, but it’s key. Stop stirring as soon as you no longer see dry streaks of flour.
• Use Room Temperature Wet Ingredients: Eggs, sour cream, and pumpkin puree mix together more smoothly and create a more consistent batter when they aren’t cold straight from the fridge.
• Measure Your Flour Correctly: Spoon the flour lightly into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and you’ll end up with too much.
• Check Your Baking Powder/Soda: Make sure they aren’t expired! You can test baking powder by adding a spoonful to hot water (it should fizz) and baking soda by adding a spoonful to vinegar (it should fizz vigorously).
• Don’t Overfill: Filling the cups about 2/3 full is usually perfect for a nice domed top without overflowing.
• Glaze Note: The topping here uses melted butter, cream, and powdered sugar. This isn’t a traditional crumb streusel, but rather melts into a sweet glaze-like topping during baking based on these specific ingredients!

How to Store It

Your delicious muffins will stay fresh for a few days if you store them properly.

Keep them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can pop them in the refrigerator for up to a week. If you want to keep them even longer, these freeze beautifully! Place cooled muffins in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Thaw at room temperature or gently warm in the microwave.

FAQs

Got questions? I’ve got answers!

• Can I use fresh pumpkin instead of canned? Yes, but you’ll need to cook it, puree it, and then strain it through cheesecloth or a fine-mesh sieve to remove excess moisture. Canned puree is much more consistent in moisture content, which is why most baking recipes call for it.
• My topping didn’t look like yours! What happened? The topping made with melted butter, cream, and powdered sugar isn’t a crumbly streusel but rather a glaze-like layer that melts. If it seems too thin, you can add a tiny bit more powdered sugar. If it’s too thick to drizzle, add a splash more cream.
• Can I make mini muffins? Absolutely! Fill mini muffin cups about 2/3 full and reduce the baking time to about 10-15 minutes. Keep an eye on them as they bake faster.

Cozy & Delicious Pumpkin Streusel Muffins (So Easy!)

Oh, these muffins! Don't they just scream cozy autumn days? There's something magical about the smell of pumpkin and spice filling your kitchen, isn't there? It instantly takes me back to crisp mornings and warm mugs of coffee. And let me tell you, these aren't just any pumpkin muffins. They're incredibly moist, packed with that classic fall flavor, and topped with a sweet, delightful topping that makes them absolutely irresistible. The best part? They are SO easy to whip up. You're going to feel like a baking pro without any of the fuss. Get ready to bake up some serious happiness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Equipment

• Oven
• Muffin tin 12-cup
• Paper liners Optional
• Large bowl
• Medium bowl
• Whisk
• Spatula Or wooden spoon
• Large ice cream scoop Optional
• Small microwave-safe bowl
• toothpick
• Wire rack
• Airtight container For storage
• Baking Sheet For freezing
• Freezer-safe bag or container For freezing

Ingredients

  

Muffins

• 2 cups All-purpose Flour Standard stuff!
• 1 tsp Baking powder Helps them rise tall!
• 0.5 tsp Baking soda Our other leavening friend!
• 0.25 tsp Salt Just a pinch to balance the sweet
• 2 tsp Cinnamon The star spice!
• 1 tsp Pumpkin pie spice Adds that extra layer of cozy flavor
• 0.75 cup Brown sugar For moisture and depth
• 0.5 cup Granulated sugar Classic sweetness
• 2 large Eggs Bind everything together
• 1 cup Pumpkin puree Make sure it's 100% pumpkin, not pie filling!
• 0.333 cup Vegetable oil Keeps them incredibly moist
• 0.25 cup Sour cream Our secret weapon for tenderness!
• 2 tsp Vanilla extract Enhances all those lovely flavors

Sweet Topping

• 0.25 cup Unsalted butter For that sweet topping!
• 1 tbsp Cream Just a touch for the topping
• 0.5 cup Powdered sugar Makes the topping sweet and yummy!

Instructions

 

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease and flour it well. This helps those beautiful muffins pop right out!
• In a large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Give it a good mix to make sure everything is evenly distributed.
• In a separate medium bowl, whisk together your wet ingredients: the brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, sour cream, and vanilla extract. Whisk until everything is smooth and well combined.
• Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir until just combined. It's super important not to overmix! A few lumps are totally okay – overmixing develops gluten and can make your muffins tough. We want them tender!
• Divide the batter evenly among the prepared muffin cups. I like to use a large ice cream scoop – it makes this step quick and tidy!
• Now for the sweet topping! In a small microwave-safe bowl, melt the 1/4 cup unsalted butter. Carefully stir in the 1 tbsp cream, then whisk in the 1/2 cup powdered sugar until it forms a thick, somewhat pasty consistency. Spoon small dollops or drizzle this mixture over the top of each filled muffin cup. It will melt and spread a little as it bakes.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely.

Notes

Why You'll Love This Recipe:
- Fast: From mixing bowl to oven in under 15 minutes!
- Easy: No fancy techniques.
- Giftable: Perfect for hostess gifts or neighbor treats.
- Crowd-pleasing: Everyone loves a fluffy, sweet, pumpkin muffin.

Substitutions & Additions:
- Oil: Substitute with melted unsalted butter for richer flavor, or unsweetened applesauce for a healthier twist (texture may change).
- Sour Cream: Plain Greek yogurt is a fantastic substitute.
- Spice: If you don't have pumpkin pie spice, make your own: 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, pinch ground cloves.
- Add-ins: Stir in 1/2 cup chocolate chips (dark or milk), chopped nuts (pecans, walnuts), or dried cranberries into the batter.

Tips for Success:
- Don't Overmix: Stop stirring as soon as you no longer see dry streaks.
- Use Room Temperature Wet Ingredients: Eggs, sour cream, pumpkin puree mix better when not cold.
- Measure Flour Correctly: Spoon lightly into cup and level off; don't scoop directly from bag.
- Check Baking Powder/Soda: Ensure they aren't expired (test with hot water or vinegar).
- Don't Overfill: Fill cups about 2/3 full for nice domed tops.
- Glaze Note: The topping is a glaze-like layer that melts during baking, not a crumbly streusel.

How to Store It:
- Room Temperature: Airtight container for up to 2-3 days.
- Refrigerator: Up to a week in an airtight container.
- Freezer: Up to 3 months. Freeze solid on a baking sheet, then transfer to freezer-safe bag/container. Thaw at room temp or warm gently in microwave.

FAQs:
- Fresh Pumpkin: Yes, but cook, puree, and strain well to remove excess moisture. Canned is more consistent.
- Topping Consistency: If too thin, add more powdered sugar. If too thick, add a splash more cream.
- Mini Muffins: Yes! Fill cups 2/3 full and reduce bake time to about 10-15 minutes.

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