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Cozy Pumpkin Streusel Muffins: Easy Cinnamon Crumble Recipe

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These moist and tender pumpkin muffins are topped with a crunchy, buttery cinnamon crumble. Perfect for fall gatherings, they come together in just 35 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, at room temperature
  • 2 teaspoons (10ml) vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred, any milk works)
  • 1 teaspoon (5g) baking soda
  • 1½ teaspoons (7g) baking powder
  • ½ teaspoon (3g) salt
  • 2 teaspoons (4g) pumpkin pie spice
  • 1 teaspoon (2g) cinnamon
  • For the Cinnamon Crumble Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1½ teaspoons (3g) cinnamon
  • ¼ cup (56g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the crumble: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1½ teaspoons cinnamon, and a pinch of salt. Add cold cubed butter and use a pastry cutter or fingertips to work it in until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. In a large bowl, combine pumpkin puree, 1 cup granulated sugar, and ½ cup brown sugar. Whisk until smooth. Let sit for 5 minutes.
  4. Add ½ cup oil, 2 eggs, 2 teaspoons vanilla, and ¼ cup milk to the pumpkin mixture. Whisk until completely combined.
  5. In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1½ teaspoons baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 15 strokes). A few lumps are fine; do not overmix.
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Sprinkle cold crumble generously over each muffin, pressing down slightly so it sticks.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh spices. If pumpkin puree looks watery, blot with a paper towel. Keep butter cold for crumble. Do not overmix batter. Let muffins cool in pan for 5 minutes before transferring to wire rack. Store in airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cinnamon crumble, streusel muffins, fall baking, easy muffin recipe

Find it online: https://novanosh.com/cozy-pumpkin-streusel-muffins-easy-cinnamon-crumble-recipe/