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Best Chewy Pumpkin Muffins: Easy Fall Breakfast Ideas

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Dense, chewy pumpkin muffins with a crispy streusel topping. These muffins are designed to replicate nostalgic, moist textures rather than light, cakey ones, using simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup canned pumpkin puree
  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup brown sugar (for streusel)
  • 2 tbsp cold butter, cubed (for streusel)
  • ¼ tsp cinnamon (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together 1 ½ cups flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, whisk melted butter, brown sugar, granulated sugar, eggs, and sour cream until smooth and emulsified.
  4. Stir in the pumpkin puree until fully incorporated.
  5. Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined; do not overmix.
  6. In a small bowl, combine streusel ingredients (½ cup flour, ¼ cup brown sugar, ¼ tsp cinnamon, and 2 tbsp cold butter). Rub butter into mixture with fingers until it resembles coarse crumbs.
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Sprinkle streusel mixture evenly over each muffin and press down slightly.
  9. Bake for 20-25 minutes, rotating pan halfway through, until a toothpick inserted into the center comes out clean or with moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Ensure eggs and sour cream are at room temperature. If using frozen pumpkin puree, thaw and drain excess moisture. For gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free butter and coconut yogurt.

Nutrition

Keywords: pumpkin muffins, chewy muffins, streusel topping, fall baking, easy breakfast, pumpkin spice, homemade muffins

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