Épingler Moist and fluffy pumpkin muffins with a hint of cinnamon, topped with a crunchy French toast-inspired streusel. Perfect for breakfast or a cozy autumn snack.
I first baked these muffins on a chilly October morning. The aroma of pumpkin and cinnamon filled the kitchen, and my family couldn&t wait to try them right out of the oven.
Ingredients
- Muffins: 1 3/4 cups (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 2 large eggs, 1 cup (240 g) canned pumpkin purée, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk, 1 tsp vanilla extract
- French Toast Streusel: 3/4 cup (90 g) cubed day-old bread (about 1/2-inch cubes), 2 tbsp unsalted butter (melted), 2 tbsp brown sugar, 1/2 tsp ground cinnamon
- Optional Topping: 2 tbsp maple syrup (for drizzling)
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Dry Mix:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Wet Mix:
- In another bowl, whisk eggs, pumpkin purée, oil, milk, and vanilla until smooth.
- Combine:
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Divide:
- Divide batter evenly among muffin cups.
- Streusel:
- In a small bowl, toss bread cubes with melted butter, brown sugar, and cinnamon until evenly coated.
- Top:
- Sprinkle streusel over muffin batter, pressing gently so the cubes stick.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Finish:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with maple syrup before serving, if desired.
Épingler My kids love helping with the streusel topping, and it&s become a weekend tradition to bake these muffins together. They like drizzling extra maple syrup right before eating.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack
Allergen Information
Contains: Wheat (flour, bread), Eggs, Milk (butter, milk). May contain: Tree nuts if added. Always check ingredient labels for hidden allergens.
Nutritional Information
Per muffin: Calories: 220, Total Fat: 9 g, Carbohydrates: 32 g, Protein: 3 g
Épingler Serve warm for maximum flavor, and feel free to drizzle with maple syrup for extra sweetness.
Questions fréquentes sur la recette
- → How do I achieve moist muffins?
Mix wet and dry ingredients gently until just combined, use pumpkin purée, and avoid overmixing for extra moisture.
- → What can I substitute for pumpkin purée?
Try sweet potato purée for a similar texture and flavor without changing baking time or other ingredients.
- → How can I make the streusel extra crunchy?
Use day-old bread cubes, toss well with melted butter and sugar, press lightly onto batter before baking.
- → Are there nut-free options for the topping?
Simply omit any nuts and stick to bread cubes, butter, and cinnamon for a fully nut-free streusel.
- → Can these muffins be frozen?
Yes, once cooled, store in an airtight container and freeze for up to two months. Thaw before serving.
- → Is maple syrup necessary for topping?
No, it's optional. Drizzle as desired for added sweetness, leaving them plain for a lower-sugar alternative.