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To make delicious pumpkin streusel muffins, gather these main ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract These ingredients create a rich, moist base for your muffins. The pumpkin puree adds moisture and flavor. The mix of all-purpose and whole wheat flour gives a nice texture. For the crunchy topping, you'll need: - 1/2 cup rolled oats - 1/3 cup brown sugar, packed - 1/4 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/4 cup cold butter, cut into small cubes The streusel topping adds a sweet crunch. The oats give it a hearty feel. Mixing in the cold butter helps create those nice, crumbly bits. Using these ingredients from the full recipe ensures your muffins turn out perfect every time. Enjoy the delightful blend of spices and textures in each bite. Preheat Oven Set your oven to 350°F (175°C). This heat is perfect for baking muffins. Preheating helps them rise well. Prepare Muffin Tin Line a muffin tin with paper liners. This makes it easy to remove the muffins later. Plus, it keeps the tin clean. Combine Dry Ingredients In a large bowl, mix these dry items: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt Whisk them together well. This helps evenly distribute the baking powder and spices. Combine Wet Ingredients In a separate bowl, blend these wet ingredients: - 1 cup canned pumpkin puree - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Stir until the mix is smooth and all items are mixed well. Gently Mix Wet and Dry Ingredients Carefully add the dry mix to the wet mix. Use a spatula or wooden spoon. Stir until just combined. Do not overmix! This keeps your muffins light and fluffy. Prepare and Add Streusel Topping In a small bowl, mix these for the streusel: - 1/2 cup rolled oats - 1/3 cup brown sugar, packed - 1/4 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/4 cup cold butter, cut into small cubes Use a fork to mix until it looks like coarse crumbs. Sprinkle this topping on each muffin batter. Bake Time and Temperature Spoon the pumpkin batter into each lined cup, filling them about two-thirds full. Bake for 18-20 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs. After baking, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, refer to the detailed instructions above. Enjoy your warm and cozy pumpkin streusel muffins! How to Avoid Dense Muffins To keep your muffins light and fluffy, measure your flour correctly. Use a spoon to fill your measuring cup and then level it off with a knife. Too much flour makes dense muffins. Also, always check your baking powder and soda for freshness. Expired leavening agents won’t rise well. Importance of Not Overmixing Mix your batter gently. Stir until just combined. If you overmix, gluten forms, and your muffins become tough. This is key to soft, tender muffins. Use a spatula or a wooden spoon to fold in the dry ingredients. Serving Warm with Butter Serve these muffins warm right from the oven. A pat of butter melts and adds rich flavor. The warmth enhances the spices and pumpkin taste. Adding a Dusting of Powdered Sugar For a sweet touch, dust your muffins with powdered sugar. This adds a lovely finish and a hint of sweetness. It looks beautiful and tastes great. How to Store Leftover Muffins Store any leftover muffins in an airtight container. Keep them at room temperature for up to three days. This keeps them fresh and moist. Best Practices for Freezing Muffins To freeze, wrap each muffin in plastic wrap, then place them in a freezer bag. Label the bag with the date. They last up to three months. When ready to enjoy, thaw at room temperature or microwave for a few seconds. For the complete process, check the Full Recipe. {{image_4}} Gluten-Free Option You can swap the all-purpose flour with gluten-free flour. Use a blend designed for baking. This keeps the texture similar while making the muffins gluten-free. Dairy-Free Considerations For a dairy-free version, replace the butter in the streusel with coconut oil or a dairy-free spread. Use almond milk or oat milk instead of regular milk if needed. Adding Nuts or Chocolate Chips Mix in chopped nuts or chocolate chips into the batter for extra crunch or sweetness. Walnuts or pecans work well for a nutty flavor. Chocolate chips add a rich touch that pairs nicely with pumpkin. Seasonal Spice Alternatives You can change the spices to suit your taste. Try adding ginger, allspice, or cardamom for a different twist. Each spice brings its own warmth and depth to the muffins. Muffins as a Breakfast Sandwich Use the muffins as a base for a breakfast sandwich. Add a slice of cheese, a fried egg, or even some crispy bacon. This makes a hearty, on-the-go meal. Muffin Parfaits with Yogurt and Fruit Create a tasty parfait by layering muffin pieces with yogurt and fresh fruit. This makes for a fun and healthy snack or dessert. Use any seasonal fruit for freshness. For every variation, feel free to experiment and make it your own. The Full Recipe gives you a great base to start from. Enjoy the flavors! Pumpkin streusel muffins are tasty and nutritious. Each muffin has around 200 calories. They provide a good mix of carbs, fats, and protein. Here’s a quick look at the main nutrients: - Calories: 200 - Carbohydrates: 30 grams - Protein: 3 grams - Fat: 8 grams - Fiber: 2 grams The pumpkin puree in these muffins is packed with vitamins. It contains vitamin A, which is good for your eyes. The spices, like cinnamon and nutmeg, have health benefits too. They can help with digestion and boost your mood. I suggest eating one muffin as a serving. This fits well into a balanced diet. If you want to enjoy more, pair it with a piece of fruit or yogurt. This adds fiber and protein, making your snack more filling. For daily intake, limit sugar to about 25 grams for women and 36 grams for men. These muffins have some sugar, so be aware of how many you eat. Portion control is key, so try cutting them in half if you're sharing. Want to make these muffins even healthier? You can lower the sugar. Use less granulated sugar or swap it for a natural sweetener. Applesauce is a great choice to cut sugar without losing flavor. Adding seeds is another smart trick. Chia or flaxseeds boost fiber and omega-3s. Just sprinkle a tablespoon into your batter. You’ll get extra nutrition without changing the taste much. For the full recipe, refer to the link above. Enjoy your healthy baking! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Make sure to drain any excess water. This will help keep your muffins from getting too wet. What can I substitute for vegetable oil? You can use melted coconut oil or applesauce. Both options add moisture. Each gives a unique flavor to the muffins. Why are my muffins sinking? Muffins can sink if the batter is too wet. It can also happen if the oven is not hot enough. Make sure to measure your ingredients carefully. Check your oven temperature with an oven thermometer. How to tell when muffins are done baking? To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. The tops should look golden brown. How long do pumpkin muffins last? Pumpkin muffins can last up to 4 days at room temperature. You can store them in an airtight container. For longer storage, consider freezing them. Best way to reheat muffins for freshness? Reheat muffins in the oven at 350°F for about 5-10 minutes. You can also use the microwave for about 15-30 seconds. Enjoy them warm for the best taste! This article outlined the ingredients and steps for making pumpkin streusel muffins. You learned about key ingredients, from flour to pumpkin puree. I shared tips to prevent dense muffins and served delicious variations. You can easily adapt these muffins for different diets and preferences. Baking these muffins can be fun and rewarding. Enjoy the process and the tasty results!

Pumpkin Streusel Muffins

Indulge in the cozy flavors of fall with these delicious pumpkin streusel muffins! Packed with rich pumpkin puree and topped with a crunchy streusel, these muffins are perfect for breakfast or an afternoon treat. With easy-to-follow steps, you can whip them up in no time. Ready to bake these irresistible goodies? Click through to explore the full recipe and bring warmth to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Streusel Topping:

1/2 cup rolled oats

1/3 cup brown sugar, packed

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup cold butter, cut into small cubes

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper muffin liners to prevent sticking and for an easy cleanup.

    In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure the dry ingredients are well combined and set them aside.

      In a separate bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and evenly blended.

        Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix as this can make the muffins dense.

          For the streusel topping, in a small bowl, combine the rolled oats, packed brown sugar, all-purpose flour, and ground cinnamon. Add the cold butter cubes and use a fork or your fingertips to mix them together until the mixture resembles coarse crumbs.

            Using a spoon, scoop the pumpkin batter into each muffin liner, filling them about two-thirds full. Generously sprinkle the streusel topping over the batter in each liner ensuring an even distribution.

              Place the muffin tin in the preheated oven and bake for 18-20 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

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

                    - Presentation Tips: Serve the muffins warm, optionally topped with a pat of butter. For an extra touch of elegance, dust with powdered sugar just before serving. Enjoy the cozy flavors!