Spiced Pumpkin Muffins: A Cozy Fall Twist

As the leaves turn amber and the air grows crisp, I find myself craving more than just a scoop of pumpkin-spiced latte. These pumpkin muffins bring a comforting scent of cinnamon and nutmeg that instantly transports me to autumn mornings. The best part? They’re surprisingly simple to whip up with a handful of pantry staples.

This recipe isn’t just about pumpkin; it’s about layering flavors and textures. Each bite delivers a moist crumb with a hint of sweetness, complemented by crunchy streusel topping. These muffins are perfect for brunch or a mid-morning treat while watching the seasonal change outside.

Pumpkin Muffins with Streusel Topping

These pumpkin muffins are moist and tender with a hint of cinnamon and nutmeg, featuring a crunchy streusel topping for added texture. They are made by mixing wet and dry ingredients, assembling with a crumble topping, and baking until golden brown for a fluffy, visually appealing final product.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup canned pumpkin unsweetened
• ½ cup vegetable oil
• 3 large eggs
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup brown sugar for streusel topping
• ⅓ cup all-purpose flour for topping
• ¼ cup granulated sugar for topping
• ¼ cup unsalted butter cold

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Measuring cups and spoons
• Small bowl for streusel
• Pastry cutter or fork

Method

 

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, beat the eggs, then stir in the pumpkin and vegetable oil until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined, avoiding overmixing to keep the muffins tender.
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. To make the streusel topping, combine brown sugar, flour, and granulated sugar in a small bowl. Dice the cold butter and cut it into the dry mixture using a pastry cutter or fork until crumbly.
7. Sprinkle the streusel evenly over the muffin batter.
8. Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Remove the muffins from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely. The streusel will be crisp and the muffins moist and fluffy inside.

The joy of baking something so versatile and flavorful reminds me how comforting simple ingredients can become. They’re excellent with a splash of cold milk or a dollop of whipped cream. In a season full of change, these muffins offer a small, satisfying moment of warmth and nostalgia.