These Pumpkin Streusel Muffins are a tasty treat, packed with warm spices and real pumpkin goodness. The crumbly streusel on top adds a sweet crunch that makes them hard to resist!
I’ll admit, I can’t stop at just one! They make a great breakfast or snack, and your kitchen will smell amazing while they bake. Perfect for cozy fall days! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had great results with this alternative!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade puree. Just cook and blend fresh pumpkin until smooth. It’ll bring a vibrant flavor!
Spices: Cinnamon, nutmeg, and cloves are classic fall spices that give depth to the muffins. If you don’t have one, a pumpkin spice mix can work in a pinch!
Vegetable Oil: I prefer using oil for its moisture, but melted butter can be a great substitute for added flavor. Just let it cool slightly before mixing.
Buttermilk: If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar, and let it sit for a few minutes to curdle.
How Do I Make the Perfect Streusel Topping?
Making streusel topping adds a delightful crunch to your muffins. The key to a great streusel is the texture. You want little clumps that will bake into a crispy topping!
- Start with cold butter. This keeps the mixture crumbly rather than melted.
- Use a pastry cutter or fork to cut the butter into the dry ingredients until it resembles coarse crumbs.
- Don’t overwork the mixture. You want the streusel to be chunky for that nice texture on top.
- Sprinkle evenly over muffin batter before baking for a beautiful finish!
How to Make Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and approximately 20-25 minutes to bake. After baking, allow for an additional 5 minutes of cooling in the pan and then transfer to a wire rack. You’ll have warm, scrumptious muffins ready in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—set your oven to 350°F (175°C). This is the perfect temperature for baking those yummy muffins. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground cloves, and salt. This step will ensure your dry ingredients are evenly distributed—more delicious muffins await!
3. Combine Wet Ingredients:
In a large bowl, blend the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until it’s nice and smooth. This sweet, pumpkin mixture is going to carry all those wonderful spices we’ve just mixed!
4. Combine Dry and Wet Mixtures:
Now it’s time for some magic—add your dry ingredients to the pumpkin mixture in two or three batches, alternating with the buttermilk. Start and end with the dry ingredients. Stir delicately until everything is just combined. Be careful not to overmix; that’s a key to fluffy muffins!
5. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for your streusel topping. Cut in the cold butter pieces using a pastry cutter or a fork until you achieve a crumbly texture. You want those nice little clumps for a crunchy topping!
6. Fill the Muffin Tins:
Evenly divide the muffin batter among the prepared muffin cups, filling each one about 2/3 full. Don’t forget to leave some space for rising!
7. Add the Streusel:
Generously sprinkle the streusel topping over each muffin. This is what makes them irresistively delicious!
8. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for about 20–25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with cozy fall vibes!
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these scrumptious Pumpkin Streusel Muffins warm or at room temperature!
These muffins are perfect for breakfast, snacks, or a delightful treat anytime. Enjoy your baking adventure!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made by cooking and blending fresh pumpkin. Just make sure to drain any excess moisture to avoid watery muffins!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix ½ cup of regular milk with 1 teaspoon of lemon juice or vinegar, and let it sit for about 5 minutes until it curdles. This will give you a similar acidity for the recipe!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months—just make sure to wrap them tightly!
Can I Make These Muffins Vegan?
Yes! To make vegan Pumpkin Streusel Muffins, substitute the eggs with ¼ cup of unsweetened applesauce or flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), and replace the buttermilk with plant-based milk combined with a bit of lemon juice or vinegar.
