These Pumpkin Streusel Muffins are soft and cozy, packed with pumpkin flavor and warm spices like cinnamon and nutmeg. The crunchy streusel topping adds a yummy twist!
They’re perfect for cozy mornings or when you want a sweet snack. I love enjoying them with a cozy drink—it’s like a hug in muffin form! 🍂💕
Key Ingredients & Substitutions
All-Purpose Flour: This is your main flour for the muffins, giving them structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking flour.
Pumpkin Puree: Canned pumpkin is super convenient and gives great flavor. If you want to use fresh pumpkin, cook and blend it until smooth. Just make sure to drain excess moisture!
Vegetable Oil: I love using vegetable oil for moisture, but melted butter adds a richer taste. You can even use coconut oil for a hint of flavor.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger works too. If you don’t have spice blends, just use individual spices. Adjust to your taste!
Buttermilk: If you’re out of buttermilk, use regular milk with a splash of vinegar or lemon juice. Let it sit for about 5 minutes before using!
How Do You Make the Perfect Streusel Topping?
Creating a crumbly streusel topping is all about the texture. It should be coarse and clumpy for that delightful crunch on top of the muffins. Here’s how to get it just right:
- In a bowl, mix together the flour, brown sugar, and cinnamon.
- Add the cold butter cubes. Use your fingers or a pastry cutter to blend until you see pea-sized crumbs.
- A little bit of effort will pay off! The more you break it down, the less crumbly it becomes, so be gentle.
Make sure to sprinkle it generously over the batter before baking! That way, you’ll get that nice crunchy topping baked to perfection.
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or regular milk
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or heavy cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20-25 minutes for preparation and another 20-25 minutes for baking. You’ll want to cool the muffins for about 5-10 minutes afterward. All in all, around 50 minutes to get a dozen yummy muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it warms up, line a muffin tin with paper liners or grease it well with oil or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Stir it well until all the dry ingredients are fully combined.
3. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, vegetable oil (or melted butter), eggs, vanilla extract, and buttermilk until everything is smooth. This is where the delicious pumpkin flavor comes from!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients, and gently fold them together using a spatula. Be careful not to overmix—just stir until you see no more dry flour. The muffin batter should be lumpy but well combined.
5. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Add the cold butter cubes and use your fingers or a pastry cutter to mix until you have coarse crumbs.
6. Fill the Muffin Tin:
Spoon the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full. Don’t forget to add a generous amount of streusel topping on each muffin for that delicious crunch!
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they’re ready.
8. Cool and Enjoy:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. (Optional) Add a Glaze:
If you want to drizzle a glaze on top, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle over the cooled muffins for an extra sweet touch!
Enjoy your delicious homemade Pumpkin Streusel Muffins with a warm cup of coffee or tea! They’re perfect for a cozy treat anytime! 🍁☕
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it until soft and blend it until smooth. Just remember to drain any excess moisture to avoid a watery batter.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, simply add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes. This will create a similar tangy flavor!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for another couple of days, or freeze them in a zip-top bag for up to 3 months.
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter the night before and refrigerate it, but it’s best to bake the muffins just before you want to enjoy them for the freshest taste. Alternatively, you can bake them ahead and reheat them in the oven or microwave when ready to serve!
