Pumpkin Streusel Muffins Recipe: Easy Fall Baking

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare three 12-cup muffin tins by greasing only the bottoms with cooking spray.
2. In a mixing bowl, combine the oats, walnuts, brown sugar, and flour. Using a pastry blender or fork, cut in the cold butter until the mixture resembles coarse crumbs. Place the streusel topping in the refrigerator to keep it chilled until you're ready to use it.
3. In a large bowl, stir together the pumpkin puree, sugar, oil, eggs, and vanilla extract. Add the flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom, and mix until everything is well combined. Gently fold in the walnuts. Pour the batter into the prepared muffin cups, filling each one about 1/2 full. Evenly distribute the streusel topping over the top of each muffin.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 178 kcal
• Fat Content: 8 g
• Fiber Content: 2 g
• Sugar Content: 13 g
• Sodium Content: 225 mg
• Protein Content: 3 g
• Cholesterol Content: 24 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g