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Our Pumpkin Streusel Muffins bake up into the perfect Fall breakfast! We’ve combined two of our favorite things: perfectly spiced pumpkin goodies with buttery, crumbly streusel topping!
Hiiiiiii.
Don’t yell at me.
I know it’s a wee bit early for pumpkin recipes, but…I just couldn’t help myself.
Besides, these are pumpkin streusel muffins and I’m going to make an educated guess here and say that you love muffins. I mean, come on.
Everyone loves muffins! (Especially when there is pumpkin involved, like in our pumpkin cream cheese muffins!)
They are easy to make, delicious to eat, portable, freezable, and delectable. Delectable. I don’t think I’ve ever used that word before. I just really needed another “-able” word to round out that sentence. Forgive me.
Now, these muffins. I came across this pumpkin muffins recipe in an old Taste Of Home magazine and I ripped the recipe out and stuck it in my To Bake Soon pile. Didn’t take long before I headed to the kitchen.
Tender, pumpkin-y, perfectly rounded on top, and that streusel…so good!
Ingredient Notes:
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For the muffins:
Pumpkin Puree – Look for canned 100% pure pumpkin puree. You do not want to use canned pumpkin pie filling which already has spices and dairy mixed in.
Dry Muffin Mix Ingredients – You will need flour, baking soda, baking powder, salt, granulated white sugar, and dark brown sugar.
Wet Muffin Mix Ingredients – Eggs, softened butter, and buttermilk. And of course, the canned pumpkin puree.
Pumpkin Pie Spice – Try my homemade pumpkin pie spice! It’s so much better when you make it yourself. That way you can control the amount of each spice to make it perfectly fit your tastes.
For the streusel topping:
Dark Brown Sugar – This streusel topping is sweet!
Flour – Just some regular all purpose flour.
Rolled Oats – The oats are going to help add that crumbly texture to the streusel!
Cold Butter – Using cold butter will also help to form crumbles.
What Readers are Saying!
“It’s never too early for pumpkin! Especially if there’s streusel involved…” – Blair
How To Make Pumpkin Muffins:
Wet Ingredients: Start by beating together your butter and sugars until nice and creamy. Next, beat in the pumpkin puree, buttermilk, and eggs.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Dry Ingredients: Next up, you’ll add your dry ingredients including the flour, baking soda, baking powder, salt, and pumpkin pie spice!
Easy enough, right? Stir all that together until just combined. Finally, scoop the pumpkin muffin batter into a prepared muffin tin. Now for the streusel!
How To Make Streusel Topping:
Mix: To make the streusel, add flour, brown sugar, oats, and cold butter to a small bowl and work it together with a pastry cutter. This should resemble coarse crumbs when you’re finished.
Top: We’re almost ready to start baking these pumpkin muffins! Sprinkle the crumbly streusel topping over the pumpkin muffins to finish preparing them.
Bake: You can now pop the muffin tin into the oven and start baking. They’ll take about 25 minutes.
I love these pumpkin muffins because they’re really simple to throw together and they bake up perfect every time.
They’re easy to customize too – skip the streusel and sprinkle on some chocolate chips if you like that sort of thing.
FAQs:
Line an airtight container with a paper towel and store the pumpkin muffins in a single layer. Top them with another layer of paper towel before sealing the container. This keeps them from getting soggy! They’ll last about 3 to 4 days.
Yes, you can. Be sure to get as much moisture out of it as possible though so that it has a similar texture to canned pumpkin.
MORE PUMPKIN RECIPES YOU’ll LOVE!
- Pumpkin Crunch Cake: One of the most popular recipes on my site each fall! I make it every year. 🙂
- Pumpkin Bundt Cake: The glaze is made with browned butter, so you know it’s good!
- Pumpkin Chocolate Chip Muffins: They taste like pumpkin pie with chocolate chips and they’re HEALTHY!
- Pumpkin Bombs: These are like mini donuts filled with pumpkin pie and air fried!
- Pumpkin Bread: This one is another reader favorite! You can’t go wrong.
- Pumpkin Coffee Cake: It doesn’t get better than this.
- Keto No Bake Pumpkin Pie: It’s low carb, no bake, and full of pumpkin flavor!
Pumpkin Streusel Muffins
Ingredients
For the muffins
- 1/4 cup butter softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For the streusel topping
- 1/3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons cold butter
- 2 tablespoons rolled oats
Instructions
- Pre-heat oven to 375 degrees.
- Cream together butter and sugars.
- Beat in pumpkin, buttermilk, and eggs.
- Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined.
- Fill greased or paper-lined muffin tins 2/3 full of batter.
- For topping, combine the flour, brown sugar, and oats in a small bowl. Add the butter.
- Cut in butter with a pastry cutter until the mixture is crumbly.
- Spoon streusel topping over the muffins and bake for 20 to 25 minutes or until a tester inserted in the center comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Information:
This post was originally published on Buns In My Oven in 2009. It’s been updated with new photos and a video.
Blair says
It’s never too early for pumpkin! Especially if there’s streusel involved…
Lana says
This is the first time I have ever baked muffins. I followed your recipe exactly and it worked out wonderfully! Looking forward to trying more of your recipes
Sarah says
Was looking for a recipe for Pumpkin Strudel Muffins after finding some mini versions in the bakery grocery aisle. My granddaughter, who is known to turn her nose up to anything other then corn dogs, was the first to eat two and ask to take the rest home to put in her lunch box for dessert the next day. She did! She was forced to share with her older sister which I hear that she was willing but not completely sold on. So I am going to be making this recipe – in mini cupcake pan – for her family’s Thanksgiving dinner. Just sending, I’m going to enjoy a quiet day at home with hubby of 35 years. Thanks for posting!!!!!
Coleen @ DNCWWO says
I was just searching for streusel-topped pumpkin muffins and found your blog. I made these today (yes, in May! lol) and they were delicious! I had been planning on leaving out the orange zest, because I didn’t have an orange to zest, then I read your commentary which suggested leaving it out anyway!
Mama Bear says
this is the best recipe/blog ever! love, love, love it!
Audrey at Barking Mad! says
BTW, I made these last week and they ended up giant! I am assuming they were extraordinarily good but I wouldn’t know because they were gone before I had a chance to eat one. Matt and Meg and some of Meg’s friends were here when I took them out of the oven and well…that’s all she wrote. I’m assuming that a house full of 19 and 20 year olds is a pretty damn good seal of approval.
I plan on making these again…when I’m home ALONE!
Deseree says
These look lovely. I particularly love the idea of the streusel topping, talk about yum!
LunaCafe says
Karly, these look scrumptious. How I wish I had one of your warm spicy pumpkin muffins right now. 🙂
Simone (junglefrog) says
I love how these look and since I have some leftover pumpkin I am very tempted to make them. I think I even have just about every ingredient that I would need for these..
Ellie says
Your muffins look gorgeous!! That reminds me I haven’t made any recipe with pumpkin!
Karine says
Muffins is one of the passe-partout food that almost everyone enjoy.
I love the combo of spices of yours. They look delicious!
Barbara says
Now those sound wonderful. I make a pumpkin muffin (and am going to post it in a couple weeks), but it has no streudel topping. Love that idea! Next time I make them, I’ll add your topping! I take all my extras to the hairdressers, or bridge group or wherever I’m going- just so I won’t sit there and pig out!
Thanks for visiting my blog!
Kathy - Cooking On the Side says
You’re right – I do love muffins! Especially the kind with streusel topping. I’d blame the “bun” in my oven (ha ha), but I’ll confess I give in to them regardless of baby status 🙂
Aliceson says
These look delicious! I have been craving pumpkin muffins (darn pumpkin scented candles) but haven’t ate any because I’ve been lazy and not baking. Although now that you posted these I may have to lake off my lazy hat and put on my apron.
Recently I made your onion garlic bread, actually I’ve made it three times and have a pre-made one in the freezer for a spur of the moment spaghetti dinner. Your sugar donut muffins were a huge hit in my house too. Your recipes rock!
Katerina says
These look amazing, no wonder you ate too many. Sometimes I get caught up in making my muffins healthy and don’t try to make these kind. I am missing out!