Name: Pumpkin Streusel Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 36
Cuisine: US
Ingredients: Nonstick cooking spray; 1/2 cup rolled oats; 1/2 cup chopped walnuts; 1/2 cup packed brown sugar; 2 tablespoons all-purpose flour; 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces; 4 cups canned pumpkin puree; 1 2/3 cups granulated sugar; 2/3 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/2 cup coarsely chopped walnuts

Embrace the essence of autumn with these delightful muffins! Each bite is a symphony of pumpkin spice and crunchy streusel, reminiscent of a freshly baked pumpkin pie. Perfect for a cozy breakfast or a heartwarming treat any time of day.

Follow The Directions

01

Step

5 mins

Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with nonstick cooking spray. (5 minutes)

02

Step

10 mins

In a medium bowl, combine rolled oats, chopped walnuts, brown sugar, and 2 tablespoons of flour. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Transfer the streusel topping to the refrigerator while you prepare the muffin batter. (10 minutes)

03

Step

5 mins

In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the remaining 3 cups of flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the 1/2 cup of coarsely chopped walnuts. (10 minutes)

04

Step

3 mins

Pour the batter into the prepared muffin cups, filling each about 1/2 full. Evenly distribute the chilled streusel topping over the top of each muffin. (5 minutes)

05

Step

5 mins

Bake in the preheated oven for 20 to 25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. (25 minutes)

06

Step

7 mins

Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

For best results, use high-quality spices for a more pronounced flavor.
Do not overmix the batter, as this can result in tough muffins.
The streusel topping can be made ahead of time and stored in the refrigerator for up to 2 days.
Feel free to substitute pecans or almonds for the walnuts in the streusel or the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days.

Pumpkin Streusel Muffins

Ingridients

Nutrition

Follow The Directions

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02

03

04

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Adrien Fritsch

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