Pumpkin Streusel Muffins are the recipe that Lucia makes every most warmly anticipated Saturday fall morning and every individual autumn brunch when she wants to create the most completely extraordinary and the most genuinely show-stopping individual fall breakfast muffin that elevates the most beloved individual spiced pumpkin individual muffin to the most properly bakery-worthy individual experience through the most brilliantly transformative addition of the most gloriously crunchy and the most beautifully golden individual brown sugar oat streusel topping.
Made from the most cold individual butter cut into the most individual flour and oat mixture for the most beautifully distinct and the most properly pea-sized individual butter pieces that melt during baking into the most gorgeously defined and the most individually crisp individual streusel clusters that crown each individual pumpkin muffin with the most completely extraordinary and the most genuinely show-stopping individual bakery-dome individual presentation.
Pumpkin Streusel Muffins are the most easy and deeply extraordinary 35-minute moist pumpkin sour cream individual fall muffins made with flour pumpkin puree sour cream brown sugar oil eggs and pumpkin spice topped with brown sugar oat cold butter streusel baking at 375°F for 18 to 22 minutes. Come follow us on Pinterest where we share beautiful muffin recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Pumpkin Streusel Muffins Recipe
This Pumpkin Streusel Muffins recipe is the most completely extraordinary and the most genuinely impressive individual fall breakfast muffin that uses the most individual sour cream — rather than the most conventional individual oil-only individual approach — for the most beautifully enriched and the most properly fine individual pumpkin muffin crumb that most beautifully supports and the most perfectly complements the most crunchy individual streusel topping.
The most individual streusel topping is the single most brilliantly transformative individual element that elevates these individual pumpkin streusel muffins from the most simply excellent individual pumpkin muffins into the most completely extraordinary and the most properly bakery-worthy individual fall breakfast muffin experience — the most gloriously golden and the most beautifully crunchy individual streusel cluster contrast against the most soft individual pumpkin muffin crumb creates the most completely extraordinary individual multi-textured individual experience in every single individual bite. Our Pumpkin Muffins make a beautifully equally moist pumpkin and equally fall-warming companion for a complete and wonderful fall pumpkin muffin collection.
Ingredients Needed for This Pumpkin Streusel Muffins Recipe
For the Brown Sugar Oat Streusel Topping:
- ½ cup All-Purpose Flour
- ¼ cup Old-Fashioned Rolled Oats
- ⅓ cup Packed Brown Sugar
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
- 4 tbsp Unsalted Butter, cold and cut into small cubes
For the Moist Pumpkin Sour Cream Muffin Base:
- 1¾ cups All-Purpose Flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Pure Pumpkin Puree
- ¾ cup Packed Brown Sugar
- ⅓ cup Vegetable Oil
- ½ cup Sour Cream, room temperature
- 2 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
How to Make This Pumpkin Streusel Muffins Recipe
Make the individual streusel topping first: combine the flour, rolled oats, brown sugar, cinnamon, and salt in a medium bowl. Add the most cold cubed butter. Using a pastry cutter or clean individual fingertips, cut the most cold butter into the most oat mixture until the most pea-sized and the most coarse crumble individual clusters form. Refrigerate while making the individual muffin batter, cara mia.
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, sour cream, eggs, and vanilla until the most smooth and the most uniformly combined.
Pour the wet ingredients into the dry ingredients and fold gently just until combined — do not overmix.
Divide the batter evenly among the 12 prepared individual muffin cups, filling each approximately three-quarters full.
Remove the individual streusel topping from the refrigerator and scatter the most generous and the most even individual streusel crumble the most over the top of each individual muffin portion.
Bake at 375°F for 18 to 22 minutes until a toothpick comes out clean and the most individual streusel topping is the most beautifully golden brown.
Cool in the tin for 5 minutes before transferring to a wire rack.
How to Serve This Pumpkin Streusel Muffins Recipe
Serve warm for the most completely extraordinary individual fall breakfast experience when the most individual streusel topping is at its most beautifully crunchy and the most properly golden individual peak and the most warmly spiced individual pumpkin sour cream crumb is at its most properly moist and the most fragrant individual state.
For the most completely extraordinary individual fall brunch presentation, arrange individual warm pumpkin streusel muffins on a white individual tiered stand alongside individual pots of the most salted butter and the most individual apple butter for the most completely extraordinary and the most genuinely autumn-inspired individual fall brunch spread. Our Pumpkin Muffins make a beautifully equally moist pumpkin and equally fall-warming companion for a complete and wonderful fall pumpkin breakfast collection.
How to Store This Pumpkin Streusel Muffins Recipe
Store in an airtight container at room temperature for up to 3 days — the most individual streusel topping maintains the most beautifully crunchy individual texture for the first two individual days before gradually softening from the most surrounding individual muffin moisture. Refrigerate for up to one week. Warm individual refrigerated muffins for 15 seconds in the microwave or 5 minutes in a 300°F oven for the most properly restored individual warm pumpkin streusel muffin experience.
Tips to Make This Pumpkin Streusel Muffins Recipe
Keep the individual streusel topping butter the most completely cold throughout the most entire individual streusel preparation process — the most cold individual butter produces the most beautifully distinct and the most properly pea-sized individual streusel clusters that bake into the most gloriously crunchy individual topping. Room-temperature individual butter produces the most sandy and the most dense individual streusel rather than the most beautiful and the most properly defined individual streusel clusters.
Refrigerate the most prepared individual streusel topping while preparing the most individual muffin batter — the most chilled individual streusel maintains the most beautifully distinct individual butter pieces throughout the most individual holding period for the most gorgeously defined and the most properly crunchy individual streusel topping result.
Helpful Notes for This Pumpkin Streusel Muffins Recipe
The most sour cream in the individual pumpkin muffin base is the single most critical individual moisture ingredient that distinguishes these individual pumpkin streusel muffins from the most oil-only individual pumpkin muffin alternative — sour cream provides the most beautifully enriched and the most properly fine individual crumb that most magnificently supports the most gloriously crunchy individual streusel topping without becoming the most overwhelmed by the most substantial individual streusel weight.
Variation of This Pumpkin Streusel Muffins Recipe
Maria made a version adding half a cup of the most finely chopped pecans through the individual streusel topping alongside the most individual rolled oats for the most completely extraordinary and the most warmly nutty individual pecan pumpkin streusel muffin. Teresa tried a maple glaze drizzle — two tablespoons of pure maple syrup whisked with half a cup of sifted powdered sugar — drizzled over the most cooled individual pumpkin streusel muffins for the most completely extraordinary and the most warmly autumnal individual maple-glazed pumpkin streusel muffin.
For a chocolate chip streusel version, fold half a cup of semi-sweet chocolate chips through the most individual batter before dividing among the individual muffin cups for the most completely extraordinary and the most deeply beloved individual chocolate chip pumpkin streusel muffin. Our Pumpkin Bread Cookies make a beautifully equally pumpkin puree and equally fall spiced companion for a complete and wonderful fall pumpkin collection.
FAQs About This Pumpkin Streusel Muffins Recipe
Can I make the streusel topping ahead of time?
Yes — prepare the most individual streusel topping up to 3 days ahead and store in an airtight container in the most individual refrigerator. The most cold individual streusel is actually the most perfectly prepared for the most direct individual scattering over the most individual unbaked muffin tops — the most cold individual streusel maintains the most beautifully distinct individual butter pieces for the most gorgeously defined and the most properly crunchy individual finished streusel topping.
How do I prevent the streusel from sinking into the muffin?
Three most effective individual techniques for the most beautifully elevated and the most properly surface-remaining individual streusel topping are keeping the most individual streusel the most completely cold before scattering, filling the most individual muffin cups to only three-quarters full rather than overfilling, and scattering the most individual streusel the most immediately before the most individual muffins go into the most preheated individual oven without any the most individual waiting period.
Can I use quick oats instead of rolled oats in the streusel?
Old-fashioned individual rolled oats produce the most beautifully hearty and the most properly visible individual oat pieces in the most finished individual streusel topping that provide the most satisfying individual crunch and the most gorgeous individual textural interest. Quick individual oats produce the most fine and the most less distinctively individual oat piece that blends the most completely into the most surrounding individual streusel without the most beautifully defined individual oat individual texture.
Conclusion
These Pumpkin Streusel Muffins are the most completely extraordinary and the most genuinely bakery-worthy moist pumpkin sour cream individual fall breakfast muffins that make every autumn morning and every fall brunch feel genuinely and completely special through the most warmly spiced pumpkin crumb and the most gloriously golden crunchy brown sugar oat streusel topping in every single beautifully individual and completely irresistible pumpkin streusel muffin.
We hope they bring the same deeply joyful fall pumpkin streusel muffin bakery magic and the same completely satisfied autumn morning to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Pumpkin Streusel Muffins The Most Easy Moist Pumpkin Sour Cream Brown Sugar Cinnamon Butter Oat Streusel Crumble Topping Fall Muffin
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
The most extraordinary Pumpkin Streusel Muffins made by making streusel first by combining 1/2 cup flour 1/4 cup rolled oats 1/3 cup packed brown sugar 1/2 tsp cinnamon and 1/4 tsp salt adding 4 tbsp cold cubed butter cutting with pastry cutter until pea-sized clusters form refrigerating then preheating oven to 375°F lining 12-cup tin whisking 1 3/4 cups flour 2 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt whisking 1 cup pumpkin puree 3/4 cup packed brown sugar 1/3 cup oil 1/2 cup room temperature sour cream 2 room temperature eggs and vanilla until smooth pouring wet into dry folding gently just combined dividing among 12 cups 3/4 full scattering generous chilled streusel over each top baking 375°F 18 to 22 minutes until toothpick clean and streusel beautifully golden cooling 5 minutes in tin then rack. A completely perfect moist pumpkin sour cream brown sugar spice oat cold butter streusel fall muffin recipe.
Ingredients
1/2 cup All-Purpose Flour for streusel
1/4 cup Old-Fashioned Rolled Oats
1/3 cup Packed Brown Sugar for streusel
1/2 tsp Ground Cinnamon for streusel
1/4 tsp Salt for streusel
4 tbsp Unsalted Butter cold and cut into cubes for streusel
1 3/4 cups All-Purpose Flour for muffins
2 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt for muffins
1 cup Pure Pumpkin Puree
3/4 cup Packed Brown Sugar for muffins
1/3 cup Vegetable Oil
1/2 cup Sour Cream room temperature
2 large Eggs room temperature
1 tsp Pure Vanilla Extract
Instructions
1. Make streusel: combine flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter. Cut with pastry cutter until pea-sized clusters. Refrigerate.
2. Preheat oven to 375°F 190°C. Line 12-cup tin.
3. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in large bowl.
4. Whisk pumpkin puree, brown sugar, oil, sour cream, eggs, and vanilla until smooth.
5. Pour wet into dry. Fold gently just combined. Do not overmix.
6. Divide among 12 cups 3/4 full. Scatter generous cold streusel over each top.
7. Bake 375°F 18 to 22 minutes until toothpick clean and streusel golden.
8. Cool 5 minutes in tin. Transfer to rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Muffins, Pumpkin, Fall
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 20g
- Sodium: 185mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 42mg
Keywords: pumpkin streusel muffins, easy moist pumpkin streusel muffins recipe sour cream brown sugar oat cold butter streusel topping, best fall pumpkin streusel muffins, moist pumpkin sour cream brown sugar oat butter streusel fall bakery muffin
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