Description
Pumpkin Streusel Muffins – In Bloom Bakery are moist, spiced, and topped with buttery crumb—perfect for cozy fall mornings.
Ingredients
1 ¾ cups all-purpose flour
1 cup pumpkin puree
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
Pinch of salt
Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
½ tsp cinnamon
4 tbsp cold unsalted butter, cubed
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
2. Whisk sugars, pumpkin, oil, and eggs until smooth.
3. In another bowl, sift flour, baking soda, baking powder, spices, and salt.
4. Combine wet and dry ingredients—mix gently.
5. Mix streusel topping: flour, sugars, cinnamon, and butter until crumbly.
6. Divide batter into muffin liners.
7. Top with streusel.
8. Bake 20–22 minutes until a toothpick comes out clean.
9. Cool slightly before serving.
Notes
Store in airtight container at room temp for 3 days.
Freeze muffins up to 2 months.
Add chocolate chips or nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin Streusel Muffins - In Bloom Bakery, pumpkin muffins, fall baking