These Pumpkin Streusel Muffins are the perfect fall treat! They’re soft, moist, and packed with warm pumpkin spice goodness, topped with a crunchy streusel for extra yum.
Every time I bake these, my kitchen smells like a cozy café. They make a great breakfast or snack, and honestly, I could eat them all day long—who can resist that topping? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend, which works well in most recipes!
Canned Pumpkin Puree: Make sure you use pure pumpkin puree, not the spiced pie filling. If you don’t have canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin, which gives a great flavor!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives these muffins their wonderful fall flavor. If you don’t have all the spices, pumpkin pie spice can be a quick substitute; just use about 2 teaspoons.
Buttermilk: For a quick substitute, mix regular milk with a bit of vinegar or lemon juice (about 1 tablespoon per cup) and let it sit for a few minutes to sour. This adds moisture and tenderness to your muffins.
How Do I Make the Streusel Topping Just Right?
The streusel topping is what really makes these muffins special and adds a crunchy texture. Here’s how to get it perfect:
- Use cold butter: Cold butter helps create that crumbly texture. Cut it into the flour and sugar until it’s in small, pea-sized pieces.
- Don’t overwork it: Mix just enough until you see crumbs. Over-mixing can make it dense instead of light and crumbly.
- Apply generously: Don’t be shy with the streusel! Pile it high on top of the muffin batter before baking for an extra sweet crunch.
These tips will help ensure you get that delicious topping every time!
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk or milk
For the Streusel Topping:
- ½ cup (65g) all-purpose flour
- ½ cup (100g) granulated sugar (or brown sugar for richer flavor)
- ¼ cup (57g) unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll spend a few more minutes cooling the muffins before enjoying them. So, in total, expect about 45-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
First things first! Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
2. Make Streusel Topping:
In a small bowl, combine the flour, sugar, and ground cinnamon. Cut in the cold butter using a pastry cutter, fork, or your fingers. Mix until the mixture looks like coarse crumbs. This will be your delicious streusel topping! Set it aside.
3. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything is well combined and set it aside for later.
4. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed. Keep mixing for about 3-4 minutes until it’s light and fluffy. This step helps introduce air into the butter for fluffy muffins!
5. Add Eggs:
Now, add the eggs one at a time, mixing well after each addition. The mixture should look smooth and creamy.
6. Add Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract until everything is well blended. You’ll start to see that beautiful orange color coming together!
7. Combine Wet and Dry:
Here comes the fun part! Start adding the dry ingredients to the pumpkin mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing gently until just combined. Make sure not to overmix; a few lumps are okay!
8. Fill Muffin Cups:
Now it’s time to fill the muffin cups! Divide the batter evenly among the cups, filling each one about 2/3 full. This leaves room for the muffins to rise without overflowing.
9. Add Streusel Topping:
Generously sprinkle the streusel topping over each muffin. Don’t be shy! The more, the better!
10. Bake:
Put the muffin tin in your preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean!
11. Cool:
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
Enjoy your moist, flavorful pumpkin muffins with a crunchy cinnamon streusel topping! They’re perfect paired with coffee or tea, especially on a cozy fall day. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast it until tender, then scoop out the flesh and puree it until smooth. Just make sure to measure out 1 cup for this recipe after pureeing.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for about 5 minutes to thicken before using it in the recipe.
How Should I Store These Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing.
Can I Make the Batter Ahead of Time?
It’s best to bake the muffins right after preparing the batter for the best texture. However, you can prepare the dry ingredients and store them in advance. When you’re ready to bake, mix the wet ingredients, add the dry, and go from there!
