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Pumpkin Muffins

These easy pumpkin muffins are soft, tender, and topped with a delicious streusel, perfect for breakfast or a snack any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, Bakery
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour gives structure but keeps the texture soft.
  • 1 cup whole wheat flour the nutty counterpart; it won't make these dense if handled gently.
  • 1 tsp baking powder for lift and lightness.
  • 1/2 tsp baking soda for lift and lightness.
  • 1 tsp cinnamon classic pumpkin spice.
  • 1/2 tsp nutmeg classic pumpkin spice.
  • 1/2 tsp salt balances sweetness.

Wet Ingredients

  • 1 cup pumpkin puree canned 100% pumpkin for consistency or homemade if feeling adventurous.
  • 1/2 cup sugar adds sweetness.
  • 1/2 cup brown sugar adds moisture and depth.
  • 1/2 cup vegetable oil keeps them moist.
  • 2 large eggs binders and life-savers.

Streusel Topping

  • 1/4 cup rolled oats for crunch.
  • 2 tblsp butter softened for streusel.
  • 2 tblsp brown sugar for sweetness in topping.

Optional Ingredients

  • 1/2 cup chopped nuts walnuts or pecans add texture.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together the wet ingredients: pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
  • Gradually pour the wet mixture into the dry ingredients, folding gently until just combined. If using, fold in the chopped nuts.
  • In a small bowl, mix the ingredients for the streusel topping until crumbly.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full, and top with the streusel.
  • Bake for 18–20 minutes or until a toothpick comes out clean.
  • Allow to cool in the tin for 5-10 minutes before transferring to a cooling rack.

Notes

These muffins store well at room temperature for up to 2 days and in the refrigerator for up to 5 days. They can be reheated in the microwave for a warm snack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 10g
Keyword Baking, Comfort Food, Easy Recipes, Fall Recipes, Pumpkin Muffins
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