EGGLESS STREUSEL PUMPKIN MUFFINS
Ingredients
Streusel
- 40 g (1/3 cup) all purpose flour
- 1/2 tsp cinnamon powder
- 25 g (2 tbsp) brown sugar
- Pinch of salt
- 25 g (2 tbsp) unsalted butter chilled and cubed
- About 2 tbsp hazelnuts or pecans or your favourite nut
Pumpkin Muffins
- 360 g (1+1/2 cup) pure pumpkin puree I used my homemade pumpkin puree (recipe link in the TIPS below) that has a yogurt consistency; you can use canned puree (100% pumpkin), but if it's more thick, add a bit of water to get the consistency of my pumpkin puree you can see in my video below. If yours is too runny and watery, just bring to a boil and cook until thicken.
- 120 g (1/2 cup) vegetable oil
- 60 g (1/4 cup) milk room temperature
- 2 tsp vanilla extract
- 150 g (3/4 cup) sugar
- 270 g (2+1/4 cups) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/4 tsp cloves powder
- 1/8 tsp nutmeg powder
Glaze
- 40 g (1/3 cup) powdered sugar
- Few drops of water until get a thick glaze
Instructions
Streusel
- In a medium-size bowl place flour, sugar, salt, cinnamon and mix to combine.
- Add the cubed chilled butter and cut it with a fork and knife, or a pastry cutter, until the butter is evenly distribute.
- In the end use your fingers (chilled your hands with cold water if you have warm hands) and form fine crumbs.
- Incorporate chopped nuts and set aside (store in refrigerator mostly if you live in a hot climate).
Pumpkin Muffins
- In a large bowl place pumpkin puree, vegetable oil, milk, vanilla and mix with a whisk until well combined.
- Incorporate sugar; then sift in flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg and gently mix until combined.
- Divide the batter into 12 lined muffin molds.
- Top with the crumbled streusel.
- Bake in preheaeted oven (no fan, upper+lower heat) at 190°C-370°F for 20 minutes or until a toothpick comes out dry.
- Cool down in the muffin tray.
Glaze
- Add few drops of water into the powdered sugar until get a thick and not runny glaze.
- Drizzle some glaze on top of your muffins and serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:
When you make Streusel, it’s very important using chilled butter and don’t touch the butter with your hands to not overheat it. That’s why I use fork and knife to “cut” chilled cubed butter into small pieces until it is evenly distribute in the flour mix. You can also use a pastry cutter.
You can also prepare your Streusel with a food processor, but you have to follow some simple rules:
- Place the dry ingredients into a food processor and mix until combined.
- Then add chilled cubed butter. When you process it, use the pulse function or stop every 20 seconds to avoid that the food processor blades overheat the butter.
- Stop mixing when you reach evenly crumbs.
I make my pumpkin recipes using my Homemade Pumpkin Puree (made with 100% pure pumpkin, steamed in microwave and processed). The recipe is very quick and easy and you don’t need oven!
You can make this recipe also using store-bought canned pumpkin puree instead (be careful it should be pure pumpkin).
Consider that my pumpkin puree has a yogurt consistency: if yours is too thick and dry, add a bit of water; if too runny, cook it until get a thicken desired consistency yo ucan see in my recipe video above.
This muffin batter is very quick and easy to prepare, you don’t need a stand mixer or a hand mixer, just a whisk.
Remember to not overmix the flour, so you’ll get a super soft muffin texture!