Warm pumpkin spice, a soft golden center and a buttery cinnamon crumble: these pumpkin streusel muffins bring a little fall comfort to breakfast or an afternoon coffee break.
Seasonal inspiration: Pumpkin bakes are in the spotlight this October, including the streusel-topped muffins featured in Bon Appétit’s Pumpkin Week collection. The home-style recipe below uses everyday grocery-store ingredients.
Makes: 12 muffins Prep: about 15 minutes Bake: 20–24 minutes Oven: 375°F (190°C)
Ingredients
For the muffins
- 1¾ cups (220 g) all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves, optional
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 cup (245 g) plain canned pumpkin purée
- ½ cup (120 ml) neutral oil, such as canola
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
For the cinnamon streusel
- ⅓ cup (42 g) all-purpose flour
- ¼ cup (50 g) packed light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
Before you start
Use plain pumpkin purée rather than pumpkin pie filling, which already contains sweetener and spices. Gather a standard 12-cup muffin pan, paper liners, two mixing bowls, a small bowl and a whisk.
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