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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 tablespoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup canned pumpkin puree - ¾ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup chopped walnuts - ½ cup all-purpose flour - ⅓ cup packed brown sugar - 1 teaspoon ground cinnamon - ¼ cup cold butter, cubed I love the mix of flavors in these muffins. The dry ingredients set the base. The flour gives the muffins structure. Baking powder and baking soda help them rise, while salt enhances flavor. Cinnamon and nutmeg add warmth and depth. The wet ingredients bring a soft, moist texture. Canned pumpkin puree not only gives flavor but also keeps muffins tender. Granulated and brown sugars sweeten the mix, giving a lovely caramel note. Vegetable oil keeps them rich and moist. Eggs add structure, while vanilla adds a sweet hint. For a crunchy twist, I often add walnuts. They bring a nice bite. The streusel topping is the star. It’s easy to make and adds a sweet crunch. The flour, brown sugar, and cinnamon blend well. Cold butter gives it that crumbly texture. These ingredients come together to create a muffin that’s not just tasty but comforting. Every bite offers a balance of sweetness and spice. I can’t wait for you to try them! Set your oven to 350°F (175°C). This makes sure your muffins bake evenly. Prepare your muffin tin by lining it with paper liners or spraying it with non-stick cooking spray. This helps with easy removal. In a medium bowl, combine the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Whisk them together until they blend well. Take a large bowl and mix your wet ingredients. Add 1 cup of pumpkin puree, ¾ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir these ingredients until the mix is smooth and all together. Now, gently fold the dry mix into the wet mix. Be careful not to overmix; it’s okay if a few lumps remain. If you want, add 1 cup of chopped walnuts here for a nice crunch. In a small bowl, prepare the streusel. Mix together ½ cup of flour, ⅓ cup of packed brown sugar, and 1 teaspoon of ground cinnamon. Cut in ¼ cup of cold, cubed butter using a fork until the mix looks crumbly. Spoon the batter into the prepared muffin tin. Fill each cup about ¾ full. Then, sprinkle the streusel topping generously over each muffin for added flavor and texture. Place the muffin tin in the preheated oven. Bake for about 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean when they’re ready. After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these muffins warm for a real treat! - Ensure accurate measurements for best results. - Use room temperature ingredients for better blending. When you bake, precision is key. Use a kitchen scale or measuring cups. This way, your muffins will rise perfectly. Room temperature ingredients mix more easily. They create a smoother batter. - Avoid overmixing to keep muffins fluffy. - Use a toothpick to check for doneness. Mix your batter gently. Overmixing can lead to tough muffins. You want them light and airy. Check if they are done by inserting a toothpick. If it comes out clean, your muffins are ready. - Add cream cheese frosting for extra flavor. - Pair with coffee or tea for a complete treat. A dollop of cream cheese frosting makes these muffins even better. It adds a rich, creamy taste. Enjoy them with a warm cup of coffee or tea. This pairing is perfect for breakfast or a snack. {{image_4}} You can make your muffins even better with different add-ins. If you want a nutty crunch, use pecans instead of walnuts. You can also swap walnuts for chocolate chips for a sweet surprise. Both options will add flavor and texture to your muffins. Change up the spices for a new taste. Add ginger or allspice to the mix for extra warmth. You can also try adding cranberries. They bring a nice tartness that balances the sweetness of the pumpkin and sugar. These small changes can make a big difference in flavor. If you want a vegan treat, you can easily substitute eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for one egg. This will help bind your muffins. For those who need gluten-free options, just use gluten-free flour instead of all-purpose flour. This way, everyone can enjoy these tasty muffins. You can store your muffins at room temperature. Use an airtight container. They will stay fresh for up to 2 days. This way, they remain soft and tasty. If you want to keep them longer, refrigerate the muffins. They will stay good for up to one week. Just make sure to keep them covered to avoid drying out. Freezing is a great option for long-term storage. You can freeze the muffins for up to 3 months. When you are ready to eat them, just reheat before serving. This keeps them warm and delicious. Yes, but make sure it's puréed and cooked properly. Fresh pumpkin gives a lovely taste. It may take more time to prepare. You can roast or steam the pumpkin until soft. Then blend it into a smooth purée. Use whole wheat flour and reduce the sugar. Whole wheat flour adds fiber and nutrients. You can also swap some sugar for natural sweeteners like applesauce or mashed bananas. This keeps the muffins moist and adds flavor. They pair well with coffee, tea, or a side of yogurt. A warm drink enhances the cozy flavors. Yogurt adds creaminess and protein, making it a balanced snack. You can also enjoy them with honey or jam for extra sweetness. It's best to bake the muffins fresh for optimal texture. However, you can refrigerate the batter for up to 24 hours. Just cover it well to keep it from drying out. When ready, bake them as usual for a warm treat. These cinnamon pumpkin streusel muffins bring joy and flavor to your kitchen. You learned about essential dry and wet ingredients, which create a delicious base. The streusel topping adds a delightful crunch. I shared tips to perfect your baking, along with fun variations and storage advice. Enjoy creating these treats with family and friends. Remember, small changes can enhance flavor and health. Trust these steps to guide your baking journey. Happy baking!

Cinnamon Pumpkin Streusel Muffins

Indulge in the warm flavors of fall with these delicious Cinnamon Pumpkin Streusel Muffins! Perfectly spiced with cinnamon and nutmeg, these muffins are easy to make and packed with pumpkin goodness. From the soft, moist center to the crunchy streusel topping, every bite is pure bliss. Ready to elevate your baking game? Click through to discover the full recipe and bring this seasonal treat to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

1 cup canned pumpkin puree

¾ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup chopped walnuts (optional)

For the Streusel Topping:

½ cup all-purpose flour

⅓ cup packed brown sugar

1 teaspoon ground cinnamon

¼ cup cold butter, cubed

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly spraying it with non-stick cooking spray to ensure easy removal after baking.

    Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of ground cinnamon, and ½ teaspoon of ground nutmeg until well combined. Set this bowl aside.

      Combine Wet Ingredients: In a large mixing bowl, stir together 1 cup of pumpkin puree, ¾ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix these ingredients until the mixture is smooth and thoroughly blended.

        Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet pumpkin mixture. Stir gently until just combined; be careful not to overmix the batter. If you're including walnuts, fold them into the batter at this point.

          Prepare Streusel Topping: In a separate small bowl, prepare the streusel by mixing together ½ cup of flour, ⅓ cup of packed brown sugar, and 1 teaspoon of ground cinnamon. Cut in ¼ cup of cold, cubed butter using a fork or pastry blender until the mixture appears crumbly and coarse.

            Fill Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup approximately ¾ full. Generously sprinkle the prepared streusel topping over each muffin.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for about 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.

                Cool and Serve: Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: For a delightful treat, serve the muffins warm, optionally topped with a dollop of cream cheese frosting. Pair with a warm cup of coffee or tea for a cozy breakfast or afternoon snack. Enjoy every bite!