PUMPKIN STREUSEL MUFFINS

When it's fall season, you know what it means... time to make recipes with pumpkin! Last week I've made the Pumpkin Roll and so I thought this week for thanksgiving, might as well make the muffins. 

This Pumpkin Muffin is one of the best muffins I've tried. So soft, moist and the streusel topping is a winner! It's so crunchy and you can't resist eating another muffin after the other. Despite having the streusel topping, it's not overly sweet! Super easy to prepare as well compared to muffins I've made. Definitely a keeper and I will make again and again!

This recipe was adopted from Foodasia. I just adjusted the baking powder and baking soda and omitted the glaze topping. I think it will be too sweet if glaze is added but it will be a great addition for color. 
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I mentioned earlier that these muffins are super easy to make. It's as simple as 1, 2, 3. 
1. Combine the dry ingredients.
2. Combine the wet ingredients then mix in the dry mixture.
3. Combine the streusel ingredients then sprinkle on top.
​Super easy indeed!
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I have more recipe notes below so make sure to read them. If you try this recipe, I'd love to see your photo. You can tag me on Facebook or Instagram. Questions and feedbacks are also welcome in the comment section at the bottom of this page. Enjoy! 
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PUMPKIN STREUSEL MUFFINS

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp pumpkin spice or Cinnamon powder
• 2 large eggs at room temperature
• 1 tsp vanilla
• 2 tbsp milk
• 1/2 cup unsalted butter, melted and cooled
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar

Streusel Topping:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar, tightly packed
• 1/3 cup granulated sugar
• 1 tsp pumpkin spice or Cinnamon powder
• 6 tbsp unsalted butter, melted and cooled

Procedure:

• Preheat oven to 375F. Line a cupcake or muffin tray with cupcake liners. Set aside.
• In a medium bowl combine flour, baking powder, baking soda, salt and pumpkin spice or Cinnamon powder. Set aside.
• In a large bowl, lightly whisk eggs then add vanilla, milk, butter, pumpkin puree, granulated sugar, and brown sugar. 
• Add the dry mixture in two parts and mix together until just combined. Taking care not to overmix the batter.
• Scoop the batter equally into 12 paper-lined muffin cups.​
• In a small bowl, combine the streusel topping using a fork or spatula until crumbly. Don't overmix. the streusel.
• Sprinkle the streusel over the muffin batter. You can press the topping into the batter and add more. It's up to you.
• Bake on the middle rack for about 20 minutes or until toothpick inserted in the center comes out clean.
• Remove from the oven and let cool in the pan for about 5 minutes then transfer in a cooling rack to cool completely.
• Serve and enjoy! Recipe notes and video below.

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VIDEO

recipe notes:

• Cinnamon powder is the best substitute for pumpkin spice but if you can find one, I suggest to use it for a more pumpkin flavor to your muffins. If you can't and will be using cinnamon, add some nutmeg and ground ginger as well. 
• I used the store-bought pumpkin puree in can. If not available, cut the squash or pumpkin (with skin removed) in small pieces then steam until very soft and mash or use a blender to puree.
• When the muffins bake and increase in size, there will be spaces between the clumps of the streusel. Before baking, you can either press the streusel over the batter then add more if you like or you can bake the extra toppings for few minutes or until golden brown then sprinkle on the extra toppings to fill up the extra spaces.
• Add nuts to streusel if you like.
• Recipe yields 12 muffins. Best eaten the same day.

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