These pumpkin muffins with streusel topping are soft and full of flavor. The crumbly, buttery topping adds just the right texture and makes them feel a bit special.
Mix, sprinkle, bake, repeat. These pumpkin muffins with streusel topping are proof that simple steps can make something impressive. They are perfect for breakfast, brunch, or a fall bake sale.
For more pumpkin muffins, check out the Pumpkin Banana Muffins and the Pumpkin Puree Muffins.
Prep Time:ย 45 minutes |ย Cook Time:ย 25 minutes |ย Ingredients:ย 14ย |ย Servings:ย 12 |ย Difficulty:ย Easy
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Recipe ingredients
Pumpkin puree: You can use canned puree or homemade. I use homemade most of the time. Use pumpkin puree, not pumpkin pie filling. If you have more puree, make this incredibly creamy Philadelphia Pumpkin Cheesecake.
Muffin ingredients: All-purpose flour, unsweetened cocoa powder, cinnamon, baking soda, baking powder, brown and white sugar, eggs, neutral-tasting oil, and buttermilk.
Streusel ingredients: Flour, butter, white and brown sugar, and cinnamon. Make these tender Apple Streusel Muffins next.
See the recipe card for complete information on ingredients and quantities.
How to make pumpkin muffins with streusel topping?
Step #1: Cook the pumpkin until soft, blend it, and let it cool. Measure the needed amount.
Step #2: Make the streusel and refrigerate it until needed. You can use a mixer, but your fingertips are faster and more efficient.
Step #3: Combine the pumpkin puree with the sugar. Beat in the eggs, then the buttermilk and the oil.
Step #4: Mix the dry ingredients and fold them into the egg mixture. Don't overmix!
Step #5: Scoop the batter into the lined muffin tin.
Step #6: Top the muffins with the streusel and bake them for 20-25 minutes until a toothpick inserted in the middle of the muffins comes out clean.
Tips for success
Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
Add a handful of chopped pecans or walnuts to the streusel if you like some extra crunch. You can also add some nuts or chocolate chips to the muffin batter.
Storage
Keep the pumpkin muffins with streusel topping in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Freeze well-wrapped in plastic wrap or in airtight containers for up to 3 months.
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๐ Recipe
Pumpkin Muffins with Streusel Topping
Equipment
- 12-cup muffin tin or 2 - 6-cup pans
- Paper liners
- Bowls
- Small pan optional
Ingredients
Streusel (Note 1):
- 1 ยผ cups all-purpose flour
- โ cup brown sugar
- 3 tablespoons white sugar
- ยฝ teaspoon cinnamon
- ยฝ cup unsalted butter soft
Muffins:
- 1 ยพ cups all-purpose flour
- ยผ cup unsweetened cocoa powder
- 2 teaspoons cinnamon or pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of salt
- ยพ cup pumpkin puree Note 2
- โ cup light brown sugar
- โ cup granulated sugar
- 2 large eggs
- ยฝ cup neutral-tasting oil like canola, Note 3
- โ cup buttermilk
Lemon glaze (optional but nice):
- ยฝ cup confectioner's sugar
- 1 to 1 ยฝ tablespoons lemon juice
Instructions
Homemade pumpkin purรฉe (optional):
- Cook the pumpkin. Cut about 8 oz/ 230 g of pumpkin into cubes. Place in a small pot, add ยผ cup water, and cook, covered, for 10-15 minutes until soft, occasionally stirring. Blend and cool. Measure the needed amount for the recipe.
Streusel:
- Make the streusel: Combine flour, both sugars, and cinnamon in a medium bowl. Rub in the soft butter until coarse crumbs form (I do it with my hand - I find it works best). Refrigerate the mixture until ready to use.1 ยผ cups all-purpose flour + โ cup brown sugar + 3 tablespoons white sugar + ยฝ teaspoon cinnamon + ยฝ cup unsalted butter
Muffins:
- Preheat the oven to 360ยฐF / 180 ยฐC and line the muffin pan with paper liners.
- Dry ingredients: Mix flour, cocoa, cinnamon, baking soda, baking powder, and salt. Set aside.1 ยพ cups all-purpose flour + ยผ cup unsweetened cocoa powder + 2 teaspoons cinnamon + 1 teaspoon baking soda + 1 teaspoon baking powder + 1 pinch of salt
- Wet ingredients: In another bowl, mix the pumpkin purรฉe and both sugars until smooth. Add the eggs and mix until fully incorporated. Add the oil and buttermilk and mix until well combined.ยพ cup pumpkin puree + โ cup light brown sugar + โ cup granulated sugar + 2 large eggs + ยฝ cup neutral-tasting oil + โ cup buttermilk
- Add dry ingredients: Carefully, fold the dry ingredients into the wet ones until just combined. Use a spoon or a spatula and don't overmix.
- Add streusel: Fill the prepared muffin cups evenly with batter. Top them with the streusel.
- Bake the muffins: Bake the pumpkin muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean. If you want to glaze them, do it as soon as you remove them from the oven.
Lemon glaze:
- Glaze: Mix the sugar with 1 tablespoon of lemon juice. Add a few more drops of lemon juice if needed. The glaze should be thick yet pourable.ยฝ cup confectioner's sugar + 1 to 1 ยฝ tablespoons lemon juice
- Drizzle the glaze over the streusel muffins immediately while they're still hot.
- Let the muffins rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
- Use pumpkin purรฉe, not pumpkin pie filling.
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