Pumpkin Cinnamon Streusel Muffins (Printable Version)
Moist pumpkin and cinnamon muffins crowned with a crunchy oat streusel topping, ideal for sharing.
# Ingredients Required:
→ Batter
01 -
190 g all-purpose flour
02 -
5 g baking powder
03 -
2.5 g baking soda
04 -
2.5 g ground cinnamon
05 -
0.5 g ground nutmeg
06 -
2.5 g salt
07 -
150 g granulated sugar
08 -
110 g brown sugar
09 -
2 large eggs, at room temperature
10 -
240 g canned pumpkin puree
11 -
115 g unsalted butter, melted
→ Streusel Topping
12 -
65 g brown sugar
13 -
30 g rolled oats
14 -
15 g all-purpose flour
15 -
30 g unsalted butter, melted
# Guide to Cooking:
01 -
Preheat oven to 175°C and line a muffin tin with paper liners.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar until evenly combined.
03 -
In a separate bowl, blend eggs, pumpkin puree, and melted butter until smooth and uniform.
04 -
Fold wet ingredients into dry ingredients gently until just combined; avoid overmixing to maintain tenderness.
05 -
Combine brown sugar, rolled oats, flour, and melted butter in a small bowl and mix until crumbly.
06 -
Distribute batter evenly into muffin liners, topping each generously with streusel mixture.
07 -
Bake for 20 to 25 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
# Extra Suggestions:
01 -
Use room temperature eggs for better emulsion and texture.