Pumpkin Streusel Muffins

Perfect for breakfast with a hot cup of coffee or for an on-the-go snack, these fall-inspired pumpkin muffins are topped with a sweet and crunchy streusel topping.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 178 Calories

Ingredients

• 2 teaspoons vanilla extract
• ½ teaspoon ground cloves
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 4 large eggs
• ½ cup rolled oats
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ⅔ cup vegetable oil
• ½ cup brown sugar
• 1 ⅔ cups white sugar
• ½ cup coarsely chopped walnuts
• nonstick cooking spray
• 4 cups canned pumpkin puree
• 4 tablespoons cold butter, cut into pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.

Step 2

Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.

Step 3

Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.