Description
These Pumpkin and White Chocolate Streusel Muffins are the ultimate cozy treat—soft, spiced, and loaded with white chocolate chunks, all crowned with a buttery streusel topping. Perfect for fall baking or anytime you want a warm, sweet pick-me-up!
Ingredients
Units
Scale
Muffin Batter
- 75ml sunflower oil
- 115g butter, cubed
- 150ml whole milk
- 1 egg
- 150g pumpkin puree
- 300g self-raising flour
- 75g caster sugar
- 75g light brown sugar
- 1 tsp nutmeg
- 1 tsp ginger powder
- 1 tsp cinnamon
- 100g white chocolate, chopped
Streusel Topping
- 65g white sugar
- 80g plain flour
- 45g unsalted butter, melted
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Leave space between liners for better rise.
- Make the streusel: In a small bowl, mix white sugar and plain flour. Stir in melted butter until crumbly. Set aside.
- Melt butter in a saucepan, then cool slightly. Whisk in sunflower oil, milk, egg, and pumpkin puree until smooth.
- In a large bowl, combine self-raising flour, caster sugar, light brown sugar, nutmeg, ginger, and cinnamon.
- Pour wet mixture into the dry ingredients and gently fold until just combined. Add chopped white chocolate and stir briefly.
- Spoon batter into muffin liners, filling about ¾ full. Top with streusel, gently pressing it on.
- Bake for 20–25 minutes, or until a toothpick comes out clean and streusel is golden.
- Cool in tin for 5 minutes, then transfer to a wire rack. Enjoy warm or cool!
Notes
- Substitute pumpkin puree with mashed sweet potato for a twist.
- Use dark chocolate chunks for a richer flavor contrast.
- These freeze well—store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg