Pumpkin streusel muffins

Pumpkin muffins topped with a sweet, buttery streusel make a delicious autumn time snack or breakfast.

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Pumpkin fans will enjoy these muffins full of pumpkin puree and warm autumn spices that are topped with a delicious buttery streusel. 

 

These muffins are perfect for a fall time breakfast, including with a brunch, as a after school snack, or to being with you on an autumn weekend excursion. I love baked goods topped with a streusel of the contrast in texture and also the delicious flavor. 

 

You can, of course, make these pumpkin streusel muffins at anytime of the year. Every fall after all of our fall holidays are finished, I make and freeze a bunch of pumpkin puree from all the leftover pumpkins we have from decorations. 

I freeze the puree in bags that are pre-portioned into 1-cup and 2-cup servings. This was I can thaw it and have the amount I need for specific recipes all ready to go without wasting any. 

 

Canned pumpkin puree is, of course, what you can use for any pumpkin recipe that uses puree. You can also use other winter squash puree like butternut squash, hubbard squash, acorn squash, etc. 

To make muffins, you need to have a muffin baking pan. I like to use muffin tin liners when I bake muffins, but you can use cooking spray as well to make sure they don't stick to the pan. 

 

I use cinnamon, ginger, cloves, allspice, and nutmeg in these muffins. I always have these spices on hand and it's easier to me. However, you can substitute pumpkin pie spice in that's what you have in your cupboard. 

If you have pumpkin puree you want to use up, give these muffins with a delicious crunchy streusel a try!

Yield: 12 muffins

Author: Amy (Savory Moments)

Pumpkin Streusel Muffins

Pumpkin muffins topped with a sweet, buttery streusel make a delicious autumn time snack or breakfast.

Ingredients

For the streusel

• 1/2 cup all-purpose flour
• 3 tablespoons packed brown sugar
• pinch of sea salt
• 1/2 teaspoon cinnamon
• 4 tablespoons cold unsalted butter, cut into cubes

For the muffin batter

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon freshly ground nutmeg
• 1/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup buttermilk

Instructions

1. Lightly grease a muffin tin or line with muffins liners. Preheat the oven to 350 degrees.
2. In a medium bowl whisk together the flour through cinnamon for the streusel. Work in the butter with your fingers until it is combined and formed into small clumps. Place in the refrigerator.
3. In another medium bowl, whisk together the dry batter ingredients (flour through nutmeg). In a large bowl, whisk together the wet ingredients (brown sugar through buttermilk) until well-combined.
4. Stir the dry ingredients into the wet with a wooden spoon until just combined.
5. Divide the batter equally into all 12 muffins tin holes. Then top each muffin with some of the streusel until it is all used.
6. Bake until the muffins are lightly golden and an inserted toothpick comes out cleanly, about 22-25 minutes.

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This post was originally published in 2015 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience.

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