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To make these tasty muffins, you will need: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger These ingredients create a moist base full of autumn flavor. The pumpkin adds richness, while spices like cinnamon and nutmeg give warmth. You can add more fun to your muffins with these extras: - 1/2 cup chopped walnuts or pecans Adding nuts gives a nice crunch and flavor. They also boost nutrition by adding healthy fats and protein. Each muffin has about: - Calories: 180 - Protein: 3g - Carbohydrates: 25g - Fat: 8g - Fiber: 1g - Sugar: 10g This breakdown helps you know what you’re eating. These muffins are a great treat, especially when you want something sweet without too much guilt. Enjoy them as a snack or with your morning coffee! First, preheat your oven to 350°F (175°C). Grab your muffin tin and line it with paper liners or grease each cup lightly. In a large bowl, mix together 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Then, add 3 large eggs and 1 teaspoon of vanilla extract. Whisk this mixture until it’s smooth and nicely blended. Next, in a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of ground ginger. Gradually add this dry mix to your pumpkin mixture. Stir gently until just combined; it’s okay if there are a few lumps. If you want some crunch, fold in 1/2 cup of chopped walnuts or pecans now. To make the streusel topping, take a small bowl. Combine 1/3 cup of all-purpose flour, 1/3 cup of packed brown sugar, and 1 teaspoon of ground cinnamon. Cut in 3 tablespoons of cold butter, cubed, using a pastry cutter or your fingers. Keep mixing until it looks like coarse crumbs, with some pea-sized pieces still there. This adds a nice texture and flavor to your muffins. Now, spoon your muffin batter evenly into the lined cups, filling each about two-thirds full. Generously sprinkle the streusel topping over each muffin. Place the muffin tin in your preheated oven and bake for 18-20 minutes. Check if they’re done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy the warm, sweet smell of pumpkin and cinnamon filling your kitchen! To get soft and fluffy muffins, do not overmix the batter. Mix until just combined. A few lumps are okay. Overmixing makes them dense. Also, use room-temperature eggs. They blend better and create a lighter batter. One common mistake is skipping the streusel topping. It adds great flavor and crunch. Another mistake is not checking the muffins early. Ovens can vary, so check them at 18 minutes. If a toothpick comes out clean, they are done. For accurate measurements, use dry measuring cups for solids and liquid cups for liquids. When measuring flour, spoon it into the cup and level it off with a knife. This prevents packing, which can lead to dry muffins. Always pack brown sugar firmly into the cup for the right sweetness. {{image_4}} You can swap out brown sugar or granulated sugar for sweeteners like honey or maple syrup. These options add a unique taste. When using liquid sweeteners, reduce the oil a bit to keep the right texture. For every cup of sugar replaced, use three-quarters of a cup of honey or maple syrup. This small change keeps your muffins moist and sweet. Feel free to mix in your favorite nuts or fruits. Chopped apples or pears can add a fresh twist. If you prefer nuts, walnuts or pecans work well. Almonds or hazelnuts can bring a new flavor. Just remember to chop them into small pieces to ensure even distribution in the batter. This way, every bite is full of great taste! To make these muffins gluten-free, replace all-purpose flour with a gluten-free blend. Many blends work well, so choose one that you like. You may need to add a bit more baking powder. This helps your muffins rise and stay fluffy. Always check the package for the right amounts to use. This way, everyone can enjoy these tasty treats! To keep your pumpkin cinnamon streusel muffins fresh, store them in an airtight container. This helps lock in moisture and flavor. Place a paper towel at the bottom of the container. This will absorb excess moisture. Keep the container at room temperature for up to three days. If you want to store them longer, consider freezing. Freezing is a great way to enjoy these muffins later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Be sure to remove as much air as possible before sealing. You can freeze them for up to three months. When you're ready to eat, simply thaw them at room temperature. To enjoy your muffins warm, preheat your oven to 350°F. Place the muffins on a baking sheet and heat for about 10 minutes. This will restore their fresh-baked taste. You can also use a microwave. Heat each muffin for about 15-20 seconds. Just be careful not to overheat them, as they can become tough. Enjoy your tasty snack warm! Yes, you can use fresh pumpkin. To do this, first, cook the pumpkin. Cut it in half, remove the seeds, and roast it at 350°F (175°C) for about 45 minutes. Once it cools, scoop the flesh and blend it until smooth. Use about 1 cup of this fresh puree in your recipe. Fresh pumpkin gives a bright flavor and a great texture to your muffins. To make these muffins vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let this sit for about five minutes until it thickens. You can also swap out the vegetable oil with a plant-based oil like coconut oil or applesauce for moisture. These changes make the muffins light and delicious without using any animal products. A warm cup of chai tea pairs perfectly with pumpkin muffins. The spices in chai match well with the cinnamon and nutmeg in the muffins. You can also enjoy them with a glass of cold apple cider or a hot cup of coffee. Each drink brings out the warm flavors in the muffins, making your snack time even better. These pumpkin cinnamon streusel muffins are easy to make and delicious. We covered all the key parts, from ingredients to baking tips. You learned how to prepare a tasty batter and crumbly topping. You also discovered ways to store leftovers and make variations. Remember to avoid common mistakes for the best muffins. In the end, these muffins can bring warmth to your kitchen and joy to your table. Enjoy baking and savoring each bite!

Pumpkin Cinnamon Streusel Muffins

Indulge in the warm, comforting flavors of fall with these Pumpkin Cinnamon Streusel Muffins! Perfectly moist and filled with pumpkin puree, these muffins feature a delightful streusel topping that adds a crunchy twist. Ideal for breakfast or as a snack, this easy recipe takes just 35 minutes from start to finish. Click through to explore the full recipe and enjoy baking these delicious treats at home!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/2 cup chopped walnuts or pecans (optional)

Streusel Topping:

1/3 cup all-purpose flour

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

3 tablespoons cold butter, cubed

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    In a large mixing bowl, mix together the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Add in the eggs and vanilla extract. Using a whisk, stir the mixture until it becomes smooth and everything is nicely combined.

      In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, and ground ginger until thoroughly blended.

        Gradually add the dry ingredients to the wet pumpkin mixture, gently stirring until just combined. Be cautious not to overmix; a few lumps are perfectly fine. If you're using nuts, fold them into the batter now.

          To prepare the streusel topping, combine the all-purpose flour, brown sugar, and ground cinnamon in a small bowl. Cut in the cold butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

            Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full. Generously sprinkle streusel topping over each muffin for added texture and flavor.

              Place the muffin tin in the preheated oven and bake for 18-20 minutes. You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.

                Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

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

                    - Presentation Tips: For a delightful presentation, serve the muffins warm on a wooden board or in a charming basket lined with a kitchen towel. To elevate their appearance, dust them lightly with powdered sugar just before serving!