These Pumpkin Streusel Muffins are a fall favorite! They are soft and fluffy, packed with warm pumpkin spice, and topped with a sweet, crunchy streusel that makes each bite delightful.
Whenever I bake these, the house smells amazing! They’re perfect for breakfast or a cozy snack, and I love sharing them with friends. Who doesn’t enjoy a tasty muffin? 🧁
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins, giving them structure. You can use whole wheat flour for a healthier option or a gluten-free blend for a gluten-free version.
Pumpkin puree: Canned pumpkin works great! If you’re feeling adventurous, you can use fresh pumpkin or even butternut squash puree as an alternative. Both will still deliver that delicious pumpkin flavor.
Spices: The cinnamon, ginger, and nutmeg create that cozy fall vibe. If you’re out of ginger, try using allspice or cardamom instead. They still add a warm kick!
Butter: Unsalted butter is preferred for control over salt. If you want to make it dairy-free, you could substitute it with coconut oil or a dairy-free butter alternative.
Buttermilk: This helps with moisture and flavor. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.
How Do I Create the Perfect Streusel Topping?
The streusel topping is key for that delicious crunch! Here’s how you can nail it:
- Start with cold butter; this helps create that crumbly texture we love. Cut it into small pieces before adding it to the dry ingredients.
- Mix the flour, sugars, cinnamon, and salt first. Then, add the butter and use your fingers or a pastry cutter to blend until it resembles coarse crumbs.
- Don’t over-mix! You want little chunks of butter to remain, as it helps create a nice texture when baked.
Once your muffins are baked, sprinkle on the streusel generously. It adds that extra yummy layer on top!
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 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ¼ cup buttermilk
For The Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, you’ll want to let the muffins cool for a bit before enjoying them. In total, plan for about an hour to have delicious pumpkin muffins ready to eat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures it will be hot and ready for baking once your muffins are prepared. Line a 12-cup muffin pan with paper liners or give it a good grease so the muffins won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This helps to distribute all the dry ingredients evenly. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and granulated sugar together until it becomes light and fluffy—this should take about 3-4 minutes. This step is key to getting soft muffins!
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for that wonderful flavor.
5. Incorporate the Pumpkin:
Now, mix in the canned pumpkin puree until everything is well combined. This will add moisture and that delicious pumpkin flavor to your muffins.
6. Combine Wet and Dry Ingredients:
Time to bring it all together! Alternately add the dry ingredients and buttermilk into the pumpkin mixture. Start and end with the dry ingredients. Make sure you mix just until combined—overmixing can make your muffins tough, and we want them soft and fluffy!
7. Prepare the Streusel Topping:
In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This crunchy topping is what makes the muffins extra special!
8. Fill the Muffin Cups:
Scoop the muffin batter into the lined muffin cups, filling each about ⅔ full. This will leave room for them to rise beautifully.
9. Add the Streusel Topping:
Sprinkle a generous amount of your streusel topping over each muffin. Don’t be shy; it’s what makes them so tasty!
10. Bake the Muffins:
Place the muffin pan in the oven and bake for about 20-25 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, they’re ready!
11. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your warm, spiced pumpkin streusel muffins fresh out of the oven!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree it until smooth, ensuring you have about 1 cup of puree. Make sure to drain any excess moisture to avoid a soggy muffin batter.
How Can I Make These Muffins Gluten-Free?
To make gluten-free muffins, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the other ingredients, like baking powder and cinnamon, are also gluten-free to avoid cross-contamination.
Can I Freeze Leftover Muffins?
Absolutely! Allow the muffins to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm them in the microwave for a quick treat!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ¼ cup of regular milk. Let it sit for 5 minutes to curdle slightly before using it in the recipe.