Pumpkin Streusel Muffins
 
 
These Pumpkin Streusel Muffins are a delicious fall treat-- fluffy pumpkin muffins topped with a crisp and buttery cinnamon-sugar streusel. They're perfect for breakfast or a morning snack with coffee!
Author:
Recipe type: Breakfast
Serves: 14-16 muffins
Ingredients
  • for the batter:
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup avocado oil (or use vegetable oil)
  • ½ cup sugar
  • ½ cup brown sugar
  • 1½ cups pumpkin puree
  • 2 eggs
  • ¼ cup whole milk
  • for the streusel:
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tsp pumpkin pie spice
  • 6 tbsp unsalted butter, melted
Instructions
  1. Preheat the oven to 400 degrees F. Grease/spray or add liners to muffin tins (enough for 14-16 muffins) and set aside.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt for the batter.
  3. In another bowl, combine the oil, sugars, pumpkin, eggs, and milk.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
  5. Fill 14-16 muffin cups ⅞ of the way full with batter.
  6. To make the streusel, whisk together the flour, sugars, and pumpkin pie spice. Slowly drizzle in the melted butter and mix with a fork until crumbles form.
  7. Top each muffin with streusel crumbles and pat lightly to push into the batter.
  8. Lower the oven temperature to 350 degrees F.
  9. Put the muffin tins into the oven and bake for 24-26 minutes until the streusel is lightly browned and a toothpick inserted into the center of a muffin comes out clean.
  10. Let cool a few minutes, then move to a cooling rack to finish cooling.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/src-pumpkin-streusel-muffins/