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To make these tasty muffins, gather the following main ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) These ingredients create a rich and moist muffin base. The pumpkin and spices work together to give a warm flavor. For the sweet streusel topping, you will need: - 1/3 cup all-purpose flour - 1/3 cup packed brown sugar - 1 teaspoon ground cinnamon - 2 tablespoons unsalted butter, melted - 1/4 cup rolled oats This topping adds a crunchy layer over the soft muffin. The oats and butter blend into a crumbly texture. You can customize your muffins with these optional mix-ins: - Chocolate chips - Dried cranberries - Chopped apples These add-ins can bring new flavors and textures to your muffins. Feel free to mix and match based on your taste. For the full recipe, check the earlier section. First, preheat your oven to 350°F (175°C). While the oven heats, prepare your muffin tin. You can line the tin with paper liners or lightly grease it with cooking spray. This step helps the muffins come out easily. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, and 1/2 cup of packed brown sugar. Add 1/4 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk these ingredients together until the mixture is smooth and creamy. In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Then, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Sifting helps mix the dry ingredients evenly. Now, slowly add the dry mixture to the wet mixture. Stir gently until the two mixtures just come together. It is okay to have small lumps. If you want a crunch, fold in 1/2 cup of chopped walnuts or pecans at this stage. In a small bowl, mix together 1/3 cup of all-purpose flour, 1/3 cup of packed brown sugar, and 1 teaspoon of ground cinnamon. Drizzle in 2 tablespoons of melted unsalted butter and stir in 1/4 cup of rolled oats. Mix until you get a crumbly texture. Using a scooping tool or spoon, fill each muffin cup about two-thirds full with the batter. Then, sprinkle the streusel topping generously over each muffin. Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step keeps them fluffy and tasty. If you want to explore more, check out the Full Recipe for details on presentation! When mixing your batter, start with the wet ingredients. Use a big bowl for this. You want to whisk the pumpkin, oil, sugars, eggs, and vanilla until smooth. Then, sift the dry ingredients in a separate bowl. This helps the baking powder and spices mix well. When you add dry to wet, stir gently. Over-mixing can make muffins tough. A few lumps are okay. To keep your muffins soft and moist, watch the baking time closely. Start checking them at 18 minutes. Insert a toothpick in the center of a muffin. If it comes out clean, they are done. If not, bake for a few more minutes. Remember, they will continue to cook a bit after you take them out. Feel free to adjust the spices to suit your taste. If you love cinnamon, add more! You can also try other spices like allspice or cardamom for a twist. Just remember to keep a balance. Too much spice can overwhelm the pumpkin flavor. Start with small amounts and taste the batter if you can. Make your muffins shine when serving. Arrange them on a nice plate or a wooden board. A light dusting of powdered sugar adds a sweet touch. You can also place some cinnamon sticks or fall leaves nearby for color. This makes them look even more inviting. For the full recipe, follow the steps in detail to enjoy these delightful treats. {{image_4}} You can make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Brands like Bob's Red Mill or King Arthur Flour work well. You might need to add a bit of xanthan gum to help bind the ingredients. This small change keeps the muffins moist and tasty. Feel free to get creative with nuts and fruits. Instead of walnuts or pecans, try almonds or hazelnuts. You can also add dried fruits like cranberries or raisins. These add a nice sweetness and texture. Mixing in some chocolate chips is another fun option. You can really make this recipe your own! If you want to make vegan muffins, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use a plant-based oil, too. Coconut oil or canola oil works great. These adjustments keep the muffins soft and flavorful without any animal products. Check out the Full Recipe for all the details. To keep your muffins fresh, let them cool completely. Place them in an airtight container. Store them at room temperature for up to three days. If you want to keep them longer, the fridge works too. Just remember, the fridge may make them a bit dry. If you have extra muffins, freezing is a great option. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. This way, you can enjoy them later! To thaw frozen muffins, simply take them out of the freezer. Leave them on the counter for a few hours. If you need them fast, you can use the microwave. Heat them for about 15-20 seconds. For a crispy top, pop them in the oven at 350°F for a few minutes. Enjoy your muffins warm! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and roast it until soft. After it cools, mash it well. You need about one cup of fresh puree for this recipe. Fresh pumpkin gives a vibrant flavor. However, canned pumpkin is easy and saves time. To cut the sweetness, reduce the brown sugar. Try using 1/4 cup instead of 1/2 cup. You can also skip the granulated sugar. Adding spices can enhance flavor without more sugar. Try adding more cinnamon or nutmeg for a deeper taste. To make fluffy muffins, avoid over-mixing the batter. Mix wet and dry ingredients until just combined. Small lumps are fine. Also, make sure your baking powder and baking soda are fresh. They help the muffins rise. Lastly, don’t skip letting your muffins cool on a rack. This keeps them fluffy. Yes! You can make mini muffins. Just fill the mini muffin cups about halfway. Bake them for about 12-15 minutes. Check for doneness by inserting a toothpick. When it comes out clean, they are ready. Mini muffins are great for snacks or parties. These muffins last about 2-3 days at room temperature. Keep them in an airtight container to keep them fresh. If you want to store them longer, consider freezing. They can last up to 3 months in the freezer. Just thaw before enjoying! For the full recipe, check the earlier section. In this blog post, we explored the delicious world of pumpkin streusel muffins. We covered key ingredients, step-by-step instructions, and helpful tips. I shared ways to customize the recipe and store leftovers. Remember, these muffins can fit many diets, like gluten-free or vegan. Make them your own with different mix-ins or spices. Enjoy baking and sharing these tasty treats! They will delight your friends and family. Now, get ready to savor the warmth and comfort these muffins bring.

Pumpkin Streusel Muffins

Indulge in the cozy flavors of fall with our Pumpkin Spice Streusel Muffins! These moist, delicious muffins packed with pumpkin puree and topped with a crunchy streusel are perfect for any occasion. Easy to make and irresistible, they’ll be a hit at your next gathering. Ready to bake something amazing?
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Streusel Topping:

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

1/4 cup rolled oats

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray to prevent sticking.

    Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, packed brown sugar, granulated sugar, eggs, and vanilla extract. Whisk together thoroughly until all ingredients are seamlessly blended into a smooth mixture.

      Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Mixing these dry ingredients allows for even distribution of the leavening agents and spices.

        Combine Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be cautious not to over-mix; it’s okay to have small lumps in the batter. If desired, fold in the chopped walnuts or pecans for an added crunch.

          Prepare the Streusel Topping: In a small bowl, mix together the all-purpose flour, packed brown sugar, and ground cinnamon. Drizzle in the melted unsalted butter and stir in the rolled oats until the mixture resembles a crumbly texture.

            Fill the Muffin Cups: Using a scooping tool or a spoon, fill each muffin cup with the batter until they are about two-thirds full. Generously sprinkle the prepared streusel topping over each muffin, ensuring every muffin gets a delightful crumble on top.

              Bake the Muffins: Place the filled muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of the muffins; it should come out clean when they are ready.

                Cool: Once baked, allow the muffins to cool in the tin for about 5 minutes. After that, transfer them to a wire rack, letting them cool completely. This helps maintain their fluffy texture.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | Makes 12 muffins

                    - Presentation Tips: For a warm and inviting fall presentation, serve the muffins freshly baked and lightly dusted with powdered sugar. Arrange them on a rustic wooden board or on a decorative cake stand, adding a few cinnamon sticks or autumn leaves around for an appealing seasonal touch.