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- 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - 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 vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chopped pecans (optional) - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ¼ cup rolled oats - ½ teaspoon ground cinnamon - ¼ cup cold butter, cubed To make perfect pumpkin streusel muffins, gather these key ingredients. First, you need flour, pumpkin puree, and sugars. The flour gives structure. Canned pumpkin makes the muffins moist and flavorful. Granulated and brown sugars add sweetness and depth. Next, I add key spices. Baking powder and baking soda help the muffins rise. Salt enhances all the flavors. Cinnamon, nutmeg, and ginger add warmth and spice. Vegetable oil keeps the muffins tender. Eggs and vanilla bring richness to the batter. Don’t forget the pecans! They add a nice crunch. For the streusel topping, mix flour, brown sugar, and oats. Add cinnamon, and finish with cold butter. This topping creates a nice crunch on top of the soft muffins. Once you have your ingredients ready, you can create these tasty treats. This recipe is simple and fun, perfect for any baker. - Preheat the oven to 350°F (175°C). - Line or grease your muffin tin. This step helps the muffins release easily after baking. - In a large bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and spices. - The spices include 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. This mix adds warmth and flavor to your muffins. - In another bowl, combine 1 cup of pumpkin puree, ¾ cup of granulated sugar, and ½ cup of brown sugar. - Add ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. - Mix until smooth. This mixture brings moisture and sweetness to the muffins. - Gradually add the dry ingredients to the wet ingredients. - Gently stir until just combined. A few lumps are okay. - If you like nuts, fold in ½ cup of chopped pecans for extra crunch. - In a small bowl, combine ½ cup of flour, ⅓ cup of brown sugar, ¼ cup of rolled oats, and ½ teaspoon of cinnamon. - Cut in ¼ cup of cold butter using a pastry cutter or your fingers. Aim for coarse crumbs. This topping adds a sweet, crunchy layer to the muffins. - Spoon the muffin batter into the prepared muffin tin. Fill each cup about ¾ full. - Generously sprinkle the streusel topping over each muffin. - Bake in the preheated oven for 18-22 minutes. Use a toothpick to check doneness; it should come out clean. - Let the muffins cool in the tin for 5 minutes before moving them to a wire rack to cool completely. These steps will help you create pumpkin streusel muffins that are fluffy, moist, and packed with flavor! To make your muffins soft, avoid overmixing. Mix just until the dry and wet ingredients come together. A few lumps are fine. Using room temperature ingredients also helps. Cold eggs or pumpkin can lead to dense muffins. You can boost flavor by adding spices. Try a bit more cinnamon or a pinch of clove. If you want, adjust the sugar levels to your taste. Adding chocolate chips or dried fruit can give your muffins a sweet twist. Pecans add crunch but are optional. For a special touch, dust the muffins with powdered sugar. This adds beauty and sweetness. Serve them warm on a rustic board or a bright plate. Pair with coffee or tea for a cozy treat. {{image_2}} You can make these muffins gluten-free easily. Use gluten-free all-purpose flour. Brands like Bob's Red Mill work great. Just measure the same amount as regular flour. You may also try almond flour or coconut flour. Each flour provides a unique taste and texture. To make these muffins vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until thick. For dairy, use almond or soy milk instead of regular milk. You can also swap vegetable oil with coconut oil for added flavor. Don’t stop at pumpkin! You can add fruits or nuts to change the flavor. Dried cranberries give a sweet and tart twist. Chopped walnuts add a nice crunch. You could also try chocolate chips for a sweeter treat. Mix and match to find your favorite combo! Store your pumpkin streusel muffins at room temperature. Place them in an airtight container. This keeps them soft and fresh for up to three days. If you want to store them longer, the fridge is not the best choice. It can dry them out. Instead, keep them cool in a dry place away from sunlight. To freeze muffins, wait until they are completely cool. Wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. They can last up to three months in the freezer. When ready to eat, take a muffin out and let it thaw at room temperature. For a warm treat, microwave it for 15-30 seconds. Freshly baked pumpkin streusel muffins will stay good for about three days at room temperature. If you freeze them, they will taste great for up to three months. Always check for signs of spoilage before eating, like mold or an off smell. Enjoy them fresh to get the best flavor and texture! To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. You can also look for a golden-brown top and a slight spring when you touch them. Yes, you can use fresh pumpkin. First, peel and chop the pumpkin into small pieces. Then, steam or roast the pieces until soft. Blend them into a smooth puree. Make sure to measure one cup for the recipe. If you want to skip pecans, try walnuts or almonds. You can also use seeds like pumpkin or sunflower seeds. If you're avoiding nuts, simply leave them out for a nut-free option. To add moisture, you can mix in some yogurt or sour cream. You might also try using applesauce or an extra egg. These ingredients help keep the muffins soft and tender. Yes, you can easily make mini muffins. Fill the mini muffin tin about halfway. Bake for 12-15 minutes. Check for doneness with a toothpick. In this post, we explored making delicious pumpkin streusel muffins. We covered essential ingredients, step-by-step instructions, and helpful tips. Remember, using fresh ingredients and avoiding overmixing helps achieve great texture. You can also try variations like gluten-free and vegan options to suit your needs. With the right storage, your muffins stay fresh longer. Enjoy baking, and share these tasty treats with friends and family!

Pumpkin Streusel Muffins Bakery Style

Indulge in the delightful flavors of autumn with these Pumpkin Streusel Muffins! Easy to make and perfect for any occasion, these muffins are packed with pumpkin puree and topped with a crunchy streusel that will make your taste buds dance. Get ready to fill your kitchen with the warm, inviting scents of cinnamon and nutmeg. Click through for the full recipe and enjoy a cozy baking experience today! #PumpkinMuffins #FallBaking #MuffinRecipe #PumpkinSpice
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Ingredients
  

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

1 cup canned pumpkin puree

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup chopped pecans (optional)

For the Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

¼ cup rolled oats

½ teaspoon ground cinnamon

¼ cup cold butter, cubed

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

    Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger). Set aside.

      Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs and vanilla, mixing until smooth.

        Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the chopped pecans.

          Prepare Streusel Topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, rolled oats, and ground cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

            Fill Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping generously on each muffin.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm, dusted lightly with powdered sugar for a festive touch. Place them on a rustic wooden board or a ceramic platter for a lovely display. Enjoy with a warm beverage!