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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup brown sugar, packed Canned pumpkin puree gives these muffins a rich flavor. Using vegetable oil keeps them moist. The mix of granulated and brown sugar adds sweetness and depth. This combination makes each bite delightful. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger All-purpose flour forms the base. Baking soda and baking powder help the muffins rise. Spices like cinnamon and nutmeg provide warm flavors. Salt enhances the sweetness and balances the taste. - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1/4 cup cold butter, cubed - 1 teaspoon ground cinnamon - 1/4 cup chopped pecans (optional) The streusel topping adds a crunch. Cold butter creates a crumbly texture. Brown sugar and cinnamon give it that sweet-spicy touch. If you like nuts, pecans add extra flavor and crunch. For the full recipe, check out the details on how to make these delicious muffins! First, preheat your oven to 350°F (175°C). This step is key to getting those muffins just right. While the oven heats, grab your muffin pan. Line it with paper liners or spray it with cooking spray. This will help your muffins release easily once they bake. In a large bowl, start with the wet ingredients. Combine 1 cup of canned pumpkin puree, 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup brown sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk them until well mixed. Next, in another bowl, take 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon ground ginger. Stir these dry ingredients until they are evenly mixed. Now, gently add the dry mix to the wet mix. Stir until just combined. Remember, a few lumps are okay. Overmixing can make your muffins tough. For the streusel topping, take 1/2 cup of all-purpose flour and 1/3 cup of brown sugar. Add 1 teaspoon of ground cinnamon. Now, cut in 1/4 cup of cold butter, cubed. You can use a fork or your fingers to mix until it looks like coarse crumbs. If you like nuts, stir in 1/4 cup of chopped pecans at this point. Now, spoon the muffin batter into your prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel on top of each muffin. Now, you’re ready to bake! Place the muffin pan in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. For the full recipe, refer to the details above. Enjoy your warm, delicious pumpkin streusel muffins! To bake perfect muffins, avoid overmixing the batter. When you combine wet and dry ingredients, mix just until you see no dry flour. Some lumps are okay. Overmixing can make your muffins tough. Testing for doneness is also key. Stick a toothpick in the center of a muffin. If it comes out clean, they are ready. If you see wet batter, bake them a bit longer. To keep your muffins moist, consider ingredient substitutions. You can swap in unsweetened applesauce for some of the oil. This adds moisture without extra fat. Adding spices can boost flavor. Besides cinnamon and nutmeg, try allspice or cardamom. These spices give your muffins a warm, cozy taste. For serving, warm muffins taste best. Place them in a rustic basket lined with a cloth. This gives a cozy, inviting look. You can also dust them with powdered sugar before serving. It adds a touch of elegance. For extra flair, add a few pecan halves on top. This makes your muffins not just tasty, but beautiful too. For the complete recipe, check out the Full Recipe. {{image_2}} You can switch out granulated sugar for honey or maple syrup. Using honey gives a nice floral taste. Maple syrup adds depth and richness. Both sweeteners make the muffins moist and flavorful. If you use honey, reduce the liquid in the recipe slightly. With maple syrup, you might want to add a bit more flour. Both options keep your muffins tasty and unique. Adding mix-ins can take your muffins to the next level. Chocolate chips bring a sweet surprise. Dried fruits like cranberries or raisins add chewy texture. You can also toss in nuts for crunch. Pecans or walnuts work well with pumpkin flavors. Just mix them in when combining wet and dry ingredients. These extras make each muffin a delightful treat. You can easily adapt this recipe for different diets. For gluten-free muffins, swap all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum for structure. If you want vegan muffins, use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. These adjustments keep the muffins light and fluffy while fitting your needs. For the complete recipe, check the full recipe link. To keep your pumpkin streusel muffins fresh, store them in an airtight container. This method helps lock in moisture and flavor. Place them at room temperature for up to three days. If you want to keep them longer, use the fridge. Just remember, the cold can dry them out a bit. If stored in the fridge, eat them within a week for the best taste. You can freeze your muffins for later enjoyment. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. Label the bag with the date. They can stay frozen for up to three months. When you're ready to eat one, simply take it out and let it thaw at room temperature. To enjoy your muffins warm again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat them for about 10 minutes. This method keeps them soft and tasty. Alternatively, you can microwave them for about 15-20 seconds. If you love that fresh-baked smell, the oven is the way to go! Enjoy your muffins warm for the best experience. For the complete recipe, check out the Full Recipe. Pumpkin streusel muffins can last about 3 to 5 days at room temperature. To keep them fresh, store them in an airtight container. This prevents them from drying out. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will stay good for up to 3 months in the freezer. Yes, you can use fresh pumpkin! Fresh pumpkin offers a richer taste and texture. To use fresh pumpkin, cook it until soft, then mash it. This gives you a great puree. Canned pumpkin is more convenient and has a consistent flavor. Both options work well, but fresh can add a special touch to your muffins. You have several tasty options to replace vegetable oil. For a lighter flavor, try canola oil or grapeseed oil. If you want to add a hint of flavor, use melted coconut oil or olive oil. Applesauce can also work for a moist muffin with less fat. Each substitute will give your muffins a different twist! In this post, we explored the tasty world of pumpkin streusel muffins. We covered key ingredients like canned pumpkin, flour, and spices, and shared step-by-step instructions for baking. You learned tips to achieve perfect muffins, variations to suit your taste, and best storage methods to keep them fresh. Enjoying these muffins can brighten your day. With simple adjustments, you can make them your own. I hope you feel excited to bake and share these delicious treats!

Pumpkin Streusel Muffins

Indulge in the flavors of fall with these delicious Pumpkin Streusel Muffins! Perfectly moist and bursting with pumpkin goodness, these muffins are topped with a crunchy streusel that adds an irresistible texture. Learn how to make these delightful treats in just 35 minutes, and impress your friends and family with their cozy flavor. Click through to explore the full recipe and elevate your baking game this season!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1/4 cup cold butter, cubed

1 teaspoon ground cinnamon

1/4 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or spray with cooking spray.

    In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well blended.

      In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger. Stir until evenly mixed.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.

          For the streusel topping, in a medium bowl, mix together the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or your fingers to work the butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if using.

            Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel topping over each muffin.

              Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve warm in a rustic basket lined with a cloth for a cozy fall feel. Optionally dust with powdered sugar before serving for an elegant touch.