The Best Pumpkin Muffins You'll Ever Make! Easy & Vegan
Recipes in this Video
Pumpkin streusel muffins are a beloved American treat, particularly popular during the fall season when pumpkins are harvested. These muffins combine the rich flavor of pumpkin with warm spices and a crunchy streusel topping, making them a comforting choice for breakfast or snacks. Today, they can be found in bakeries and homes across the country, often enjoyed with coffee or tea.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●baking soda
- ●ground cinnamon
- ●ground nutmeg
- ●salt
- ●sugar
- ●brown sugar
- ●pumpkin puree
- ●eggs
- ●vanilla extract
- ●milk
- ●butter
- ●oats
- ●pecans
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3In another bowl, mix the sugars, pumpkin puree, eggs, vanilla extract, and milk until smooth.
- 4Melt the butter and stir it into the wet ingredients until combined.
- 5Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 6In a separate bowl, combine oats, brown sugar, and chopped pecans to make the streusel topping.
- 7Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- 8Sprinkle the streusel topping generously over each muffin.
- 9Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted comes out clean.
- 10Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- 11Serve warm or at room temperature, and enjoy!
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option while maintaining moisture.
pecans
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts offer a similar texture and flavor, while sunflower seeds are nut-free.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground ginger
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar
- ●1/2 cup vegetable oil
- ●2 large eggs
- ●1 cup canned pumpkin puree
- ●1 tsp vanilla extract
- ●4 oz cream cheese, softened
- ●1/4 cup powdered sugar
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- 3In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- 4Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix until smooth.
- 5Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- 7Spoon a tablespoon of the muffin batter into each muffin cup, followed by a teaspoon of the cream cheese mixture, then top with another tablespoon of muffin batter.
- 8Use a toothpick or knife to swirl the cream cheese mixture into the muffin batter.
- 9Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 10Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Equipment
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