Description
Delicious and moist pumpkin muffins topped with a crunchy streusel, perfect for fall.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup rolled oats
- 1/4 cup melted butter
- 1/4 cup brown sugar (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until just combined. Do not overmix.
- In a separate bowl, mix the rolled oats, melted butter, and brown sugar to create the streusel topping.
- Fill each muffin cup about 2/3 full with the batter and sprinkle the streusel on top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.
- Feel free to add chocolate chips or dried fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin, Muffins, Streusel, Fall Treat, Baking