Pumpkin Muffins With Streusel Topping
These moist pumpkin muffins are topped with a crunchy streusel for added texture and flavor. Perfect for breakfast or a snack, they are a delightful seasonal treat.
This recipe is american style, breakfast, scaled for 12 servings, with 15 min prep and 25 min cook.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 12
Quick cooking notes
- Core ingredients include chopped pecans, ground nutmeg, oats, vegetable oil.
- Follow all 9 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 12 servings.
Ingredients
- 0.25 cup chopped pecans
- 0.5 tsp ground nutmeg
- 0.5 cup oats
- 0.5 cup vegetable oil
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 0.5 cup milk
- 2 tbsp baking powder
- 0.5 tsp salt
- 1 tsp baking soda
- 0.25 cup unsalted butter (melted)
- 0.5 cup brown sugar (packed)
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the pumpkin puree, eggs, vegetable oil, and milk, mixing until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, mix the brown sugar, melted butter, oats, and chopped pecans to create the streusel topping.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 20 to 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.
Nutrition (per serving)
- Calories: 200
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 180 mg
Nutrition values are estimates based on stored ingredient totals and serving size.