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- 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt To make these muffins, you need a few key items. First, the flour gives the muffins structure. The canned pumpkin puree adds moisture and a rich flavor. You will use both granulated and brown sugars for sweetness. The vegetable oil helps keep the muffins moist. The eggs act as a binder. Don’t forget the spices! They make these muffins taste like fall. - ½ cup all-purpose flour - ⅓ cup brown sugar - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ¼ cup chopped walnuts or pecans (optional) The streusel topping makes these muffins extra special. The flour and brown sugar mix with cinnamon for a sweet crunch. Melted butter binds it all together. If you like, add nuts for some crunch. Each muffin has about 200 calories. They contain 10 grams of fat, 28 grams of carbs, and 3 grams of protein. This makes them a tasty treat but still a bit light. Enjoy them as a breakfast item or a snack. Keep in mind the balance of flavors and textures, which makes every bite enjoyable. To start, gather your ingredients. In a large bowl, mix the dry ingredients first. Combine the flour, baking powder, baking soda, spices, and salt. Whisk them together well, and set aside. In another bowl, blend the granulated sugar, brown sugar, and vegetable oil. Mix until it’s smooth. Now, add the eggs and pumpkin puree. Mix these until well combined. Finally, fold the dry mix into the wet mix. Stir gently until just combined. Avoid overmixing; you want the muffins to be light. Now, let’s make the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter, and mix until it looks crumbly. If you like, add chopped walnuts or pecans for a delightful crunch. This topping adds a wonderful texture to your muffins. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Spoon the muffin batter into each cup, filling them about two-thirds full. Sprinkle the streusel topping generously over each muffin. Bake them for 20 to 25 minutes. Check for doneness by inserting a toothpick; it should come out clean. Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack. This cooling method helps keep them moist and tasty. Baking can be tricky. Many people make mistakes. Some common issues include overmixing the batter. Overmixing can lead to tough muffins. Always mix just until combined. Another mistake is improper measuring. Use a kitchen scale for accuracy. This helps you get the right amount of flour. Too much flour can make muffins dry. Keeping muffins moist is key. One secret is to use oil instead of butter. Oil keeps the muffins soft and tender. Another trick is to add pumpkin puree. The puree brings moisture and flavor. You can also try adding yogurt or sour cream. These ingredients keep the muffins fluffy and delicious. To boost flavor, add extra spices. Try using more cinnamon or nutmeg. You can also add vanilla extract for depth. If you want a twist, use almond or maple extract. Chopped nuts can add texture and crunch. Don’t forget to taste the batter. Adjust spices to match your preference. Enjoy experimenting with flavors! {{image_2}} You can make these muffins gluten-free. Use a 1:1 gluten-free flour blend instead of all-purpose flour. For those who need dairy-free options, swap the butter in the streusel for coconut oil. You can also use almond milk instead of regular milk. These changes keep the muffins tasty and safe for all diets. Want to change up the flavor? Try adding chocolate chips for a sweet twist. Dried cranberries or raisins work well, too. If you prefer nuts, feel free to mix in pecans or almonds. Each addition brings new tastes that make these muffins even more fun. You can add more fall flavors to these muffins. Think about mixing in chopped apples or pears for a fruity touch. A sprinkle of pumpkin seeds on top adds crunch and color. You can also decorate your muffins with a drizzle of caramel sauce. This makes them extra special for autumn gatherings. To keep your Pumpkin Spice Streusel Muffins fresh, store them at room temperature. Use an airtight container or a resealable bag. This helps prevent them from drying out. Place parchment paper between layers if stacking. They can stay fresh for up to three days. For longer storage, consider freezing. To freeze your muffins, follow these easy steps: 1. Allow the muffins to cool completely. 2. Wrap each muffin tightly in plastic wrap. 3. Place the wrapped muffins in a freezer-safe bag or container. 4. Label the bag with the date. 5. Store them in the freezer for up to three months. When you're ready to enjoy a muffin, simply remove it from the freezer. Let it thaw in the fridge overnight, or leave it at room temperature for a few hours. To reheat your muffins, use one of these methods: - Microwave: Place a muffin on a plate and heat for 15-20 seconds. This keeps them warm and moist. - Oven: Preheat your oven to 350°F (175°C). Wrap muffins in foil and heat for about 10 minutes. This method crisps the outside while keeping the inside soft. Enjoy your muffins warm for the best taste! Yes, you can use fresh pumpkin. Here are some tips for making fresh pumpkin puree: - Choose the Right Pumpkin: Use sugar pumpkins or pie pumpkins. They are sweeter and smoother. - Cooking Method: Cut the pumpkin in half, remove seeds, and roast it at 350°F for about an hour. - Pureeing: Scoop out the flesh and blend it until smooth. You need about 1 cup of this puree for the muffins. Fresh pumpkin adds a nice flavor and texture, making your muffins even more special. To make these muffins vegan, you can substitute eggs and dairy. Here are some ideas: - Egg Substitutes: Use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. - Dairy Alternatives: Replace vegetable oil with coconut oil or use almond milk in place of any dairy. These swaps allow everyone to enjoy these tasty muffins, keeping them fluffy and delicious. Pair these muffins with some great drinks and toppings. Here are a few ideas: - Drinks: Try serving them with hot coffee, spiced chai, or apple cider. - Toppings: Add a drizzle of icing, a dollop of whipped cream, or some pumpkin butter on top. These options enhance the warm, cozy flavors of the muffins and make your snack time even better! In this blog post, I covered everything you need to make delicious Pumpkin Spice Streusel Muffins. We explored the key ingredients, step-by-step instructions, and tips to avoid common mistakes. I shared how to keep your muffins fresh and offered fun variations. These muffins can shine at any fall gathering. Enjoy experimenting with flavors and storage ideas. Each step will lead you to a tasty treat. Trust the process, and happy baking!

Pumpkin Spice Streusel Muffins

Whip up a batch of delicious Pumpkin Spice Streusel Muffins that are perfect for fall! These muffins are packed with warm spices and topped with a crunchy streusel, making them an irresistible treat for breakfast or snack time. Discover the simple recipe and step-by-step instructions that will have your kitchen smelling amazing. Click through to explore the full recipe and bring some autumn flavor to your table!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

¼ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

    In a large mixing bowl, combine the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt. Whisk until well blended and set aside.

      In another bowl, blend the granulated sugar, brown sugar, and vegetable oil until smooth.

        Add the eggs and pumpkin puree to the sugar mixture, mixing until completely combined. Stir in the vanilla extract.

          Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

            In a separate small bowl, mix the streusel ingredients together: flour, brown sugar, cinnamon, melted butter, and nuts (if using) until crumbly.

              Divide the muffin batter evenly into the prepared muffin tin, filling each cup about ⅔ full.

                Sprinkle the streusel topping generously over each muffin.

                  Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                    Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                        - Presentation Tips: Serve warm with a drizzle of icing or a dollop of whipped cream on top for added decadence. Dust with powdered sugar for an elegant finish!

                          Enjoy these flavorful muffins as a delightful breakfast treat or a cozy afternoon snack!