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Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins Recipe
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★★★★★

5.1 from 11 reviews

These Pumpkin Streusel Muffins are moist, flavorful, and topped with a sweet, crumbly streusel. Perfect for fall breakfasts or snacks, they combine warm pumpkin spices with a buttery streusel topping that adds a delightful crunch to each bite.

Ingredients

Scale

For the Streusel

  • 6 tbsp unsalted butter, cold
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • 1/4 tsp salt

For the Pumpkin Muffins

  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups granulated white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 3/4 cup buttermilk, at room temperature

Instructions

  1. Prepare the Streusel: In a large bowl, combine the cold unsalted butter, brown sugar, all purpose flour, and salt. Using your hands, mash everything together until it forms large clumps. Place the streusel mixture in the fridge to chill until ready to use.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two standard muffin pans or one double muffin pan with 20 muffin liners and set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all purpose flour, baking soda, salt, and pumpkin pie spice until fully combined.
  4. Mix Wet Ingredients: In a large bowl, whisk the melted unsalted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  5. Add Pumpkin and Buttermilk: To the wet ingredients, add the canned pumpkin puree and room temperature buttermilk. Whisk well to combine fully.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Whisk until just combined and the batter is smooth with no lumps.
  7. Fill Muffin Pans: Evenly divide the batter among the 20 muffin liners, filling each almost to the top.
  8. Add Streusel Topping: Generously sprinkle the chilled streusel topping over each muffin, covering the batter.
  9. Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. Storage: Store leftover muffins in an airtight container at room temperature for up to three days.

Notes

  • Make sure the butter for the streusel is very cold for the best crumbly texture.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Check muffins at 18 minutes to avoid overbaking; ovens vary in temperature.
  • For a dairy-free version, substitute butter with plant-based butter and use a non-dairy milk with vinegar for buttermilk substitute.

Nutrition

Keywords: pumpkin muffins, streusel topping, fall recipes, pumpkin spice, baked goods, autumn snacks

Find it online: https://tastemadebyclara.com/pumpkin-streusel-muffins-recipe/