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For these tasty muffins, gather the following items: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) These ingredients create a rich, warm flavor. The pumpkin puree adds moisture and a lovely orange hue. The spices bring out that cozy fall feeling. You can make your muffins even better with some add-ins. Here are some fun options: - Chocolate chips - Dried cranberries - Sunflower seeds - Shredded coconut These add-ins can change the flavor and texture. Try mixing in different ingredients to find your favorite combination. The streusel topping adds a crunchy layer. You will need: - ½ cup all-purpose flour - ½ cup rolled oats - ¼ cup packed brown sugar - ¼ teaspoon ground cinnamon - 4 tablespoons cold butter, diced This topping gives a sweet crunch to each bite. It contrasts nicely with the soft muffin base. Don't skip this step; it's key to a perfect muffin. For the full recipe, check the earlier section. To start, heat your oven to 350°F (175°C). This temperature helps the muffins rise nicely. Line your muffin pan with paper liners or grease it well. Next, gather your dry ingredients. In a medium bowl, mix together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. Whisk them well and set them aside. Now, in a larger bowl, combine ½ cup of granulated sugar and ½ cup of brown sugar with ½ cup of vegetable oil. Mix until smooth. Add in 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk everything until it’s creamy and well blended. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix. If you like, fold in ½ cup of chopped walnuts or pecans for some extra crunch. For the streusel topping, grab a bowl and mix together ½ cup of flour, ½ cup of oats, ¼ cup of brown sugar, and ¼ teaspoon of cinnamon. This mix adds great flavor and texture. Cut in 4 tablespoons of cold butter into the mixture. Use a pastry cutter or fork to break it down until you get coarse crumbs. This should feel like sand between your fingers. Fill each muffin cup about ⅔ full with the batter. Make sure to leave space for the muffins to rise. Generously sprinkle the streusel topping over each muffin. This will create a delicious, crunchy layer on top. Bake your muffins in the preheated oven for 18 to 20 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean. Once baked, cool the muffins in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can find the full recipe for these delightful pumpkin streusel muffins in the main section. Enjoy your cozy fall treat! To get soft, fluffy muffins, mix well but don’t overdo it. Overmixing makes them tough. Use room temperature eggs and pumpkin puree. This helps the batter blend smoothly. Fill each muffin cup about two-thirds full. This allows room for the muffins to rise beautifully. You can adjust this recipe to fit your taste. Use whole wheat flour for more fiber. You can swap the granulated sugar for coconut sugar. It gives a nice flavor. If you like nuts, add chopped pecans or walnuts. For a dairy-free option, choose a plant-based oil. You can also use applesauce instead of oil for a lighter muffin. These muffins taste great warm or at room temperature. Dust them with powdered sugar for a pretty touch. Pair them with a warm drink like tea or coffee. You can also serve them with a dollop of cream cheese spread. They make a lovely breakfast or snack. For the full recipe, you can refer to the earlier section. {{image_4}} You can easily make these muffins gluten-free. Use a gluten-free all-purpose flour mix. Make sure it has a binder like xanthan gum. This helps hold the muffins together. The taste stays great, and the texture remains soft. To make vegan pumpkin muffins, swap eggs for flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Replace the oil with applesauce for moisture. This keeps the muffins light and fluffy without eggs or dairy. Want to add a twist? Toss in chocolate chips or dried fruit. Dark chocolate chips bring a rich taste. Dried cranberries or raisins add sweetness. About half a cup of either works well. Mix them into the batter before baking. This makes each bite extra special. For the full recipe, check the details above. To keep your Pumpkin Streusel Muffins fresh, store them in an airtight container. This helps keep moisture in and prevents the muffins from drying out. You can place parchment paper between layers to avoid sticking. Enjoy them within three days for the best taste. Want to save some for later? You can freeze these muffins! First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or container. Make sure to label the bag with the date. They can last up to three months in the freezer. To enjoy your muffins warm, reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C) and heat muffins for about 10 minutes. For the microwave, place a muffin on a plate and warm it for 15-20 seconds. Enjoy those cozy flavors again! For the full recipe, check out the detailed steps above. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. This adds a fresh taste. However, canned pumpkin gives a consistent flavor and texture. Both options work great. To check if the muffins are done, insert a toothpick in the center. If it comes out clean, they are ready. The tops should look golden brown. Also, they should spring back when lightly touched. You can use applesauce or mashed banana as egg replacements. Use 1/4 cup for each egg. This keeps the muffins moist and adds some sweetness. You can also use flaxseed meal mixed with water for a vegan option. Yes, you can make these gluten-free. Use a gluten-free flour blend instead of wheat flour. Check the blend for xanthan gum, as it helps with texture. The muffins will still taste great. Store leftover muffins in an airtight container. Keep them at room temperature for up to three days. For longer storage, place them in the fridge. They will last up to a week. Yes, you can freeze these muffins. Wrap each one in plastic wrap and place them in a freezer bag. They will stay fresh for about three months. Thaw them at room temperature before enjoying. You can add chocolate chips, dried fruit, or nuts. These add a fun twist to the muffins. Try cinnamon chips or a mix of spices for more flavor. Get creative with your additions! Baking takes about 18-20 minutes. Keep an eye on them as they bake. Ovens can vary, so check for doneness with a toothpick. Adjust the time if needed. For the full recipe, you can refer back to the earlier section. Enjoy baking these delightful Pumpkin Streusel Muffins! You now have all the steps to make delicious pumpkin streusel muffins. We covered main ingredients, how to prepare the batter, and making the topping. You learned tips for perfect texture and serving ideas. Variations like gluten-free and vegan options add fun twists to this recipe. Remember to store any leftovers properly to enjoy later. Get excited to bake these muffins and share them with friends and family! Happy baking!

Pumpkin Streusel Muffins

Indulge in the cozy flavors of fall with these delightful Pumpkin Spice Streusel Muffins! Perfectly spiced and topped with a crunchy streusel, these muffins are a must-try for any autumn lover. In just 35 minutes, you can create a batch of 12 muffins that are perfect for breakfast or a snack. Click through to explore this easy recipe and bring some warmth to your kitchen today!
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Ingredients
  

1 ½ Tassen Weizenmehl

1 Teelöffel Backpulver

½ Teelöffel Natron

½ Teelöffel Salz

1 Teelöffel gemahlener Zimt

½ Teelöffel gemahlene Muskatnuss

½ Teelöffel gemahlener Ingwer

½ Tasse Kristallzucker

½ Tasse brauner Zucker, gepackt

½ Tasse Pflanzenöl

1 Tasse Kürbis-Püree aus der Dose

2 große Eier

1 Teelöffel Vanilleextrakt

½ Tasse gehackte Walnüsse oder Pekannüsse (optional)

Streusel-Belag:

½ Tasse Weizenmehl

½ Tasse Haferflocken

¼ Tasse brauner Zucker, gepackt

¼ Teelöffel gemahlener Zimt

4 Esslöffel kalte Butter, gewürfelt

Instructions
 

Heize deinen Ofen auf 350°F (175°C) vor und lege ein Muffinblech mit Papierförmchen aus oder fette es gut ein.

    In einer mittleren Schüssel, vermische 1 ½ Tassen Mehl, Backpulver, Natron, Salz, Zimt, Muskatnuss und Ingwer gründlich mit einem Schneebesen. Stelle die Mischung beiseite.

      In einer großen Schüssel vereine den Kristallzucker und braunen Zucker mit dem Pflanzenöl, bis sie gut vermischt sind und eine homogene Masse entsteht.

        Füge das Kürbis-Püree, die Eier und den Vanilleextrakt zur Zuckermischung hinzu und schlage alles mit einem Schneebesen, bis die Mischung glatt und cremig ist.

          Gieße die trockenen Zutaten nach und nach in die feuchten Zutaten und mische alles, bis es gerade so kombiniert ist. Achte darauf, nicht zu viel zu rühren. Wenn du Nüsse verwendest, hebe sie sanft unter.

            Für den Streusel-Belag, kombiniere in einer Schüssel ½ Tasse Mehl, Haferflocken, braunen Zucker und Zimt. Füge die kalte Butter hinzu und zerkleinere sie mit einem Teigmischer oder einer Gabel, bis die Mischung groben Bröseln ähnelt.

              Fülle jede Muffinförmchen etwa zu ⅔ mit dem Muffinteig. Streue großzügig den Streusel-Belag über jede gefüllte Muffinform.

                Backe die Muffins im vorgeheizten Ofen 18-20 Minuten lang, oder bis ein Zahnstocher, der in die Mitte gesteckt wird, sauber herauskommt.

                  Lass die Muffins 5 Minuten in der Form abkühlen, bevor du sie auf ein Kuchengitter zum vollständigen Abkühlen überträgst.

                    Vorbereitungszeit: 15 Min | Gesamtzeit: 35 Min | Portionen: 12 Muffins

                      - Präsentationstipps: Bestäube die Muffins vor dem Servieren mit Puderzucker und arrangiere sie auf einem rustikalen Holztablett für eine gemütliche Herbstatmosphäre. Genieße sie mit einer warmen Tasse Tee oder Kaffee!