The moist easy pumpkin muffins recipe with streusal topping has amazing fall flavors. With its crunchy and crumbly texture, the crumb topping or streusel topping is one of the best toppings available.
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Baking for a special occasion like Thanksgiving or Christmas? Let’s get you started on making a special treat for your family.
Whatever the occasion, nothing could be better than having one of the best holiday baking recipes at your disposal. Although there are number of options, choosing one of the fall baking recipes could be really tricky.
Pumpkin muffins are a perfect option to try during the holidays. Made with simple ingredients, this muffin recipe is delicious and super easy.
Since pumpkin is the star ingredient, this recipe will be a favorite among all pumpkin-lovers. Moreover, owing to their light and fluffy texture, you can enjoy these delicious muffins at any time of the day.
Other scrumptious recipes like moist pumpkin bread with streusel topping can be made with libby’s pumpkin puree.
Other muffin recipes you may like
If you are one of those people who are looking to experiment at home, while trying out different flavors, then you must try the fresh orange muffins or the best blueberry muffins.
Orange muffins has always been one of the most popular recipes on the blog and it has some great reviews. Blueberry muffins with sour cream is one of my favorites.
If you are looking for whole-wheat recipes then definitely try the wholewheat apple muffins or whole wheat chocolate banana muffins.
Also, these are a great option for kids lunch boxes or snacks. When back to school planning starts these are few of the options you can add to your kids snack list.
Did I mention you can freeze these muffins for later as well.
How to make pumpkin muffins from scratch?
Main Ingredients of Pumpkin Muffins
These moist pumpkin muffins are made with the following ingredients:
- Canned pumpkin puree is used to get a rich pumpkin flavor. Any leftover pumpkin puree can be stored in a zip-lock in a freezer for up to a month.
- Brown sugar adds molasses into your muffins, thus making them super moist.
- Oil is used to add extra moisture to the muffins.
- Pumpkin spice, though an optional ingredient, could make great deal of difference to the recipe, turning a good recipe into an exceptional one. Add this ingredient to your muffins and get ready to experience a tantalizing range of flavors.
- There are lot of pumpkin spice recipes available if you want to make them at home.
Cinnamon streusel or crumb topping:
A pumpkin muffin will not be complete without its streusel topping.
It is actually this topping that makes these muffins absolutely divine.
Cinnamon streusel topping can be easily made by these simple steps:
- Mix together flour, sugar, cinnamon and pumpkin seeds.
- Add melted butter and then stir well until crumbly.
- Sprinkle on top of the muffins and then bake to get a gorgeous golden brown color.
- Enjoy the taste of sweet and crunchy streusel topping.
How to freeze muffins?
It would be a great idea to make these muffins in batches and freeze them for later use.
Wrap individual muffins in a plastic wrap and place them in an airtight container.
Simply defrost these frozen muffins in a microwave for about 20 to 30 seconds or until they are soft and moist again. You can also leave it in the refrigerator for couple of hours or on the kitchen counter for an hour or two.
Enjoy these pumpkin muffins at teatime or after your meal.
Every pumpkin-lover will love these muffins.
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The moist easy pumpkin muffins recipe with streusal topping has amazing fall flavors. With its crunchy and crumbly texture, the crumb topping or streusel topping is one of the best toppings available.
Yields: 12 Muffins
- 1 and 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 tablespoons cinnamon powder
- 1/2 teaspoon pumpkin spice (optional)
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup buttermilk (Refer notes for substitutes)
- 1/2 cup all Purpose flour
- 1/8 cup sugar
- 1/8 cup brown sugar
- 1 teaspoon cinnamon powder
- 3 tablespoons butter, melted
- 1/2 cup pumpkin seeds
- 1 cup confectioners sugar
- 1 teaspoon maple syrup or vanilla extract
- 1 tablespoons milk (May need pour to achieve a thick pourable consistency)
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Add all the ingredients into a bowl and mix well.
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Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius. Line a muffin tin with paper liner or lightly grease.
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In a bowl, mix all-purpose flour + baking soda + cinnamon + pumpkin spice + salt and keep aside.
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In another bowl, add oil + sugar + brown sugar + pumpkin puree + egg + milk and combine well with a whisk.
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Add the wet ingredients to the flour mixture and fold gently.
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Spoon into a muffin pan and fill untill almost full.
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Cover the muffins with streusal topping and bake for 20 to 25 minutes or till a tooth pick inserted in the center of the muffin comes out clean.
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Let it stay in the muffin tin for 5 minutes and then transfer onto a wire rack to cool completely before you add the glaze.
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Mix the confectioners sugar with maple syrup or vanilla. Add milk 1 tablespoon at a time till you achieve a thick but pourable consistency.
It would be a great idea to make these muffins in batches and freeze them for later use.
Wrap individual muffins in a plastic wrap and place them in an airtight container.
Simply defrost these frozen muffins in a microwave for about 20 to 30 seconds or until they are soft and moist again. You can also leave it in the refrigerator for couple of hours or on the kitchen counter for an hour or two.
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