Description
These Pumpkin Streusel Muffins are the ultimate fall baking treat—moist, fluffy, and warmly spiced with pumpkin pie spice, then topped with a buttery, crunchy streusel that feels bakery-worthy. Perfect for breakfast, snacks, or dessert, they come together in just 30 minutes and fill your kitchen with the cozy aroma of autumn.
Ingredients
For the Streusel:
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6 tablespoons (85 g) unsalted butter, cold
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1 cup (200 g) brown sugar
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1 cup (120 g) all-purpose flour
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1/4 teaspoon (1 g) salt
For the Pumpkin Muffins:
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1 3/4 cups (220 g) all-purpose flour
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1 teaspoon (5 g) baking soda
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1/2 teaspoon (3 g) salt
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1 tablespoon (8 g) pumpkin pie spice
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1/2 cup (115 g) unsalted butter, melted
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1 1/4 cups (250 g) granulated sugar
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2 large eggs
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1 teaspoon (5 ml) vanilla extract
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1 cup (240 g) canned pumpkin puree
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3/4 cup (180 ml) buttermilk, room temperature
Instructions
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Preheat oven to 350°F (175°C). Line 20 muffin cups with liners.
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Make streusel: Mix cold butter, brown sugar, flour, and salt with hands or pastry cutter until clumpy. Chill until ready to use.
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Whisk dry ingredients: flour, baking soda, salt, and pumpkin pie spice.
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Whisk wet ingredients: melted butter, sugar, eggs, and vanilla until smooth. Add pumpkin puree and buttermilk; whisk until combined.
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Combine dry mixture with wet mixture until smooth.
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Fill muffin cups nearly to the top.
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Sprinkle generously with streusel topping.
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Bake 18–20 minutes, until a toothpick comes out with moist crumbs. Cool 5 minutes in pan, then transfer to a wire rack.
Notes
Use canned pumpkin puree, not pumpkin pie filling.
Double the streusel topping for extra crunch.
Swap half the butter with vegetable oil for even moister muffins.
Freeze cooled muffins up to 2 months; reheat in the oven for bakery-fresh taste.
To make buttermilk: mix 1 tsp vinegar or lemon juice into milk and let sit 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Breakfast / Snack
- Method: Baking
- Cuisine: American