Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are the perfect fall treat—moist, warmly spiced, and topped with a sweet, buttery streusel crumble. These muffins combine the richness of pumpkin puree with cozy spices like cinnamon and nutmeg, making them ideal for breakfast, brunch, or an afternoon snack. The crunchy streusel adds a bakery-style finish that makes every bite irresistible.

Why You’ll Love This Recipe

• Moist and flavorful: Pumpkin puree keeps the muffins soft and tender with a deep, rich flavor.
• Bakery-style streusel topping: Buttery brown sugar crumble adds texture and sweetness.
• Perfect for fall: With pumpkin and warm spices, these muffins capture the essence of autumn.
• Easy to make: No fancy equipment or techniques—just simple ingredients and big results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• ½ cup unsalted butter, melted
• 1¼ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• ¾ cup buttermilk

For the streusel topping:

• 6 tablespoons cold unsalted butter, cubed
• 1 cup all-purpose flour
• 1 cup light brown sugar
• ¼ teaspoon salt

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Make the streusel: In a medium bowl, combine flour, brown sugar, salt, and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Refrigerate while preparing the batter.
3. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until combined. Add eggs, vanilla, pumpkin puree, and buttermilk. Stir until smooth.
5. Combine wet and dry: Gradually stir the dry ingredients into the wet until just combined. Do not overmix.
6. Fill muffin cups: Divide batter evenly among the prepared muffin cups, filling about ¾ full.
7. Add streusel: Sprinkle the chilled streusel evenly on top of each muffin, pressing lightly to adhere.
8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes

Variations

• Add nuts: Mix chopped pecans or walnuts into the streusel or batter for extra crunch.
• Mini muffins: Use a mini muffin tin and bake for 12–15 minutes.
• Chocolate chips: Stir ½ cup of mini chocolate chips into the batter for a sweet twist.
• Maple glaze: Drizzle with a simple glaze made from powdered sugar and maple syrup after baking.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze cooled muffins for up to 2 months. Thaw at room temperature or gently warm.
• Reheating: Reheat in a 300°F (150°C) oven for 5–10 minutes or microwave for 15–20 seconds.

FAQs

Can I use homemade pumpkin puree?

Yes, just be sure it’s thick and not watery. Drain excess moisture if needed.

What can I use instead of buttermilk?

Use regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I skip the streusel topping?

Yes, but the streusel adds great texture. If skipping, you might want to sprinkle with cinnamon sugar before baking.

Why did my muffins come out dry?

Overmixing the batter or overbaking are common causes. Mix just until combined and check for doneness at 20 minutes.

How can I make this recipe healthier?

Reduce the sugar slightly or replace half the butter with applesauce. Use whole wheat flour for a fiber boost.

Can I add cream cheese filling?

Yes, place a small spoonful of sweetened cream cheese in the center of each muffin before baking for a filled version.

How long will these stay fresh?

They’ll stay fresh for up to 3 days at room temperature or 5 days in the fridge.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend in place of all-purpose flour.

Do I need paper liners?

No, but they make cleanup easier. If not using liners, be sure to grease the muffin tin well.

Are these muffins overly sweet?

They are moderately sweet. If you prefer less sweetness, reduce the sugar slightly in both the batter and the streusel.

Conclusion

Pumpkin Streusel Muffins are a cozy, comforting treat packed with autumn flavor and topped with a crunchy, buttery streusel. They’re easy to make, crowd-pleasing, and perfect for everything from casual mornings to festive fall gatherings. Once you try them, you’ll want to bake a batch every season.

Print