Amazing Spiced Pumpkin Streusel Muffins: 280-Calorie Delight
Ah, fall! The crisp air, the vibrant leaves, and vibrant colors all signal the onset of a pumpkin-spiced season. If you’re anything like me, when the leaves begin to turn, it’s time to embrace one of the most beloved autumn ingredients: pumpkin! There’s just something so heartwarming about incorporating pumpkin into your baked goods. Today, I’m thrilled to share my recipe for Amazing Spiced Pumpkin Streusel Muffins: 280-Calorie Delight. These muffins are not only delicious but also a delightful way to celebrate the season, perfect for breakfast, snacks, or even dessert!
Each muffin is a magical combination of fluffy pumpkin goodness, warm spices, and a buttery streusel topping that’s hard to resist. Picture yourself pulling freshly baked muffins from the oven, the sweet-spicy aroma wafting through your kitchen. With only 280 calories each, you can indulge in this comforting treat without the guilt! Ready to get baking? Let’s dive into this comforting recipe that will fill your home with love and warmth this autumn season.
Ingredients & Equipment
Ingredients
To create these delightful pumpkin streusel muffins, here’s your shopping list:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Helpful Tools
- 12-cup muffin tin
- Paper muffin liners or non-stick spray
- Mixing bowls (large and medium)
- Whisk and spatula
- Pastry blender or your hands for the streusel
Step-by-Step Instructions
Now that you’ve gathered all your ingredients and equipment, it’s time to make the muffins! Follow these easy steps for baking success:
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures the muffins bake uniformly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners or grease the tin generously with non-stick spray. This will prevent any sticking and make it easy to enjoy your muffins!
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
These spices not only provide incredible flavor but also evoke that unmistakable autumn vibe!
Step 4: Combine Wet Ingredients
In a separate medium bowl, whisk together:
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix until smooth; this combination ensures your muffins stay moist and rich.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined. It’s essential not to overmix— a few lumps are perfectly fine!
Step 6: Make the Streusel Topping
In a small bowl, combine:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
Add the ¼ cup cold unsalted butter pieces and use your fingers or a pastry blender to mix until it resembles coarse crumbs.
Step 7: Fill the Muffin Cups
Divide the muffin batter evenly among the 12 prepared muffin cups. Aim for about 2/3 full to allow for rising.
Step 8: Add the Streusel Topping
Generously sprinkle the streusel topping over each muffin. This will create that deliciously crumbly top that everyone loves!
Step 9: Bake to Perfection
Place the muffin tin in your preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Your kitchen will smell absolutely fabulous!
Step 10: Cooling Time
Once baked, let the muffins cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Cooking Tips and Variations
- Spices: If you like variations, try adding nutmeg or allspice for an extra flavor kick.
- Mix-ins: You can fold in chocolate chips or chopped nuts like pecans or walnuts for added texture!
- Roasting Pumpkin: If you’re feeling ambitious, consider using fresh pumpkin. Roast it, scoop the flesh, and blend until smooth for an even fresher taste.
Storage, Freezing & Make-Ahead Tips
These muffins not only taste amazing on the day they are baked but also store surprisingly well! Here are some tips for keeping them fresh:
Storage
- Room Temperature: Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you prefer a longer shelf life, they can last up to a week in the fridge, but they may lose some moisture.
Freezing
You can freeze these muffins for up to 3 months. Wrap them tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer bag. To enjoy, thaw them at room temperature or microwave them for about 15-20 seconds.
Make-Ahead
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before dividing it into your muffin tin.
How to Use / Serve This Dish
These Amazing Spiced Pumpkin Streusel Muffins are perfect for various occasions:
- Breakfast: Pair with a hot cup of coffee or tea to kickstart your day.
- Snacks: They make a fantastic snack for both kids and adults alike during busy afternoons.
- Dessert: The fluffy muffins complemented with a drizzle of icing or a scoop of ice cream can be an excellent dinner party treat.
You can even experiment by enjoying them with cream cheese frosting or a dollop of whipped cream!
FAQ Section
Q: Can I substitute fresh pumpkin for canned pumpkin puree?
A: Absolutely! Just make sure to roast and puree it properly, as fresh pumpkin can have a higher moisture content.
Q: What can I use instead of vegetable oil?
A: You can use melted coconut oil or applesauce for a lower-fat option.
Q: Are there gluten-free alternatives?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Q: How can I make these muffins lower in sugar?
A: You may reduce the sugar by ¼ cup or replace it with your favorite sugar alternative, just check the conversion on the package.
Q: How long do they last?
A: Stored in an airtight container, they’ll stay fresh for up to 3 days at room temperature or 1 week in the fridge.
Final Thoughts / Encouragement
As the days lengthen and the temperatures drop, there’s no better way to embrace the spirit of autumn than with comforting, homemade baked goods. Amazing Spiced Pumpkin Streusel Muffins: 280-Calorie Delight encapsulates the warmth of the season and invites coziness into your kitchen. The delightful combination of pumpkin and spices, along with that crumbly streusel topping, makes for a treat that everyone will love.
So go ahead, gather your loved ones, invite them into your kitchen, and embark on this delightful baking adventure together. Don’t forget to share the muffins, and perhaps a cup of warm cider as you chat and enjoy the flavors of fall! Happy baking! 🍂🍰
Spiced Pumpkin Streusel Muffins
Ingredients
For the Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease the tin generously with non-stick spray.
- In a large bowl, whisk together the dry ingredients including flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined.
- In a small bowl, combine the streusel topping ingredients, mixing with fingers or a pastry blender until it resembles coarse crumbs.
- Divide the muffin batter evenly among the 12 prepared muffin cups, filling about 2/3 full.
- Generously sprinkle the streusel topping over each muffin.
- Bake for 18-22 minutes or until a skewer inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
