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To make these tasty Pumpkin Streusel Muffins, you will need: - 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ½ cup brown sugar, packed - ½ cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 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 chopped pecans (optional) For the Streusel Topping: - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ¼ cup rolled oats - ½ teaspoon ground cinnamon - ¼ cup cold butter, diced You can swap out some items if needed. Try these: - Use whole wheat flour for a heartier muffin. - Applesauce can replace vegetable oil for less fat. - Maple syrup works great instead of brown sugar. - If you don’t have pecans, walnuts or almonds are tasty too. Feel free to play with flavors! Here are some ideas: - Add chocolate chips for a sweet twist. - Dried cranberries or raisins can add a nice chew. - Mix in fresh ginger for a zesty kick. - Top with a drizzle of icing for extra sweetness. These ingredients and options will help you create scrumptious muffins that everyone will love! To make the muffin batter, start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it. In a large bowl, whisk together 1 cup of canned pumpkin puree, ½ cup of packed brown sugar, ½ cup of granulated sugar, 1/3 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth. In another bowl, sift together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Gradually add this dry mix to the wet ingredients. Stir until just combined. If you like, fold in ½ cup of chopped pecans for a nice crunch. Next, let’s make the streusel topping. In a small bowl, mix together ½ cup of flour, ¼ cup of packed brown sugar, ¼ cup of rolled oats, and ½ teaspoon of ground cinnamon. Then, add ¼ cup of cold diced butter. Use your fingers or a fork to blend it all together. You want to achieve a texture that looks like coarse crumbs. When filling the muffin tins, scoop the batter in until each cup is about two-thirds full. Do not overfill! Sprinkle the streusel topping generously over each muffin. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean. Once baked, let the muffins cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the warm muffins with honey or maple syrup for a treat! To keep your muffins fresh, store them in an airtight container. This helps lock in moisture. If you plan to eat them within a few days, leave them at room temperature. For longer storage, refrigerate them. You can also freeze muffins for up to three months. Just wrap them well in plastic wrap. If you live at a high altitude, reduce the baking powder by 1/4 teaspoon. This small change helps your muffins rise properly. In humid areas, you may need to add a little more flour. This will help balance the moisture in the air. Test the batter for the right thickness before baking. Serve these muffins warm for the best taste. They pair well with honey or maple syrup drizzled on top. A cup of hot coffee or tea makes a great match too. For a cozy touch, arrange muffins on a wooden board. Add fresh rosemary for a pretty look. Enjoy them at breakfast or as a tasty snack! {{image_2}} You can make these muffins gluten-free easily. Use a 1-to-1 gluten-free flour mix instead of all-purpose flour. This mix helps keep the texture light and fluffy. Check the package for the right measurements. Your muffins will still taste great! To make vegan muffins, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based oil instead of vegetable oil. Replace butter in the streusel with coconut oil or vegan butter. Your friends will love these! You can add fun flavors to your muffins. Try mixing in chocolate chips for a sweet twist. Dried cranberries or raisins add nice texture and flavor. For a nutty crunch, add chopped walnuts or almonds. You can even add a hint of orange zest for a fresh taste. Explore different ideas to find your favorite! To keep your muffins fresh, place them in an airtight container. Line the container with paper towels to absorb moisture. This helps prevent sogginess. Store them at room temperature for up to three days. If you want them to last longer, try refrigerating them. Just remember that refrigeration can change their texture. Freezing muffins is a great way to save some for later. First, cool the muffins completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag. Be sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to enjoy, just take out what you need. Reheating muffins helps restore their warmth and taste. For best results, use the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 5 to 10 minutes. You can also microwave them. Just heat for 15 to 20 seconds. Enjoy your warm, tasty muffins! Pumpkin streusel muffins stay fresh for about 3 to 5 days. Store them in an airtight container at room temperature. This keeps them soft and tasty. If you want to keep them longer, freeze them for up to 3 months. Just make sure to wrap each muffin well in plastic wrap before placing them in a freezer bag. Yes, you can make the batter ahead of time. Prepare the batter and place it in the fridge for up to 24 hours. When you're ready to bake, just fill the muffin tin and add the streusel topping. This is a great way to save time on busy mornings or gatherings. If you can't find pumpkin puree, use mashed sweet potatoes or butternut squash. Both options give a similar texture and flavor. You can also use applesauce for a different twist. Just make sure to adjust the spices to keep the taste balanced. You learned how to make delicious pumpkin streusel muffins. We covered essential ingredients, substitutions, and tasty add-ins. The step-by-step guide taught you to prepare the batter and make the streusel. I shared tips for storing muffins and cooking at different altitudes. You can even try gluten-free or vegan versions! Enjoying these muffins is easy, and they stay fresh for days. Now, get baking and delight your friends and family with a cozy treat!

Pumpkin Streusel Muffins Bakery

Bake up a batch of delightful Pumpkin Streusel Muffins that are perfect for fall! Made with moist pumpkin puree and topped with a crunchy streusel, these muffins are a seasonal treat your family will love. With easy instructions and common ingredients, you can whip them up in no time. Click through to discover the full recipe and enjoy these delicious muffins fresh from your oven! Perfect for cozy autumn mornings or snacks.
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Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

½ cup brown sugar, packed

½ cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

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 chopped pecans (optional)

For the Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

¼ cup rolled oats

½ teaspoon ground cinnamon

¼ cup cold butter, diced

Instructions
 

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

    Make the Muffin Batter: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry mixture to the wet ingredients, stirring until just combined. If desired, fold in the chopped pecans for added texture.

        Prepare the Streusel Topping: In a small bowl, mix together the flour, brown sugar, rolled oats, and cinnamon for the streusel. Add the cold diced butter and use your fingers or a fork to blend until the mixture resembles coarse crumbs.

          Fill the Muffin Tins: Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping generously over each muffin.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool and Serve: Allow the muffins to cool in the tin 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 warm with a drizzle of honey or maple syrup on the side. Arrange muffins on a rustic wooden board and garnish with a few sprigs of fresh rosemary for a cozy, autumnal look.