Christmas
Recipe, Desserts, Thanksgiving
Delicious Pumpkin Streusel Muffins Recipe: Great Fall Treat
As the leaves begin to change colors and the air becomes crisp, there’s no doubt it’s pumpkin spice season. When we Americans infuse pumpkin flavors into everything.
From candles to lattes to every baked good eaten over the next three months, there’s no denying our unyielding love for all things pumpkin spice.
So get ready to indulge in a delicious treat that will warm both your heart and your taste buds. This Pumpkin Streusel muffin recipe is a perfect fall delight.
With a crumbly topping that adds an extra layer of texture and flavor, these muffins are utterly satisfying.
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These muffins are super easy to whip up and are packed with all the cozy sweet wonder of fall. The yummy pumpkin spices and creamy pumpkin puree come together perfectly, creating a delicious blend of flavors that will immediately have you yearning for big fuzzy slippers and a cozy fireplace.
Whether you enjoy them as a morning treat with a steaming cup of coffee, savor them as an afternoon snack, or serve them at Thanksgiving, our Pumpkin Streusel Muffins will leave you wanting more.
So let’s get baking!
- Difficulty: Easy
- Prep time: 20 minutes
- Bake time: 20-25 minutes
- Servings: 12 muffins
Pumpkin Streusel Muffins Ingredients
For the muffins –
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup sugar
- ¼ cup brown sugar
- 2 Tbsp milk
- 1 tsp vanilla
- ½ cup melted butter
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 ½ cup flour
For the streusel –
- ½ cup unsalted butter, softened
- 1 cup flour
- ½ cup brown sugar
- ½ cup sugar
- 1 tsp pumpkin pie spice
For the glaze –
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 3 Tbsp. milk
Pumpkin Streusel Muffins Step-by-Step Instructions
Preheat the oven to 375 degrees. Line the 12-cup cupcake pan or muffin tin with cupcake liners and set aside.
To make the muffins
In a medium bowl, combine the pumpkin, sugars, eggs, milk, melted butter and vanilla. Stir well to create the pumpkin mixture.
In another bowl, combine the baking powder, soda, salt, pumpkin pie spice, cinnamon and flour. Whisk to combine the flour mixture.
Combine the dry ingredients with the wet ingredients and stir well.
Pour enough batter into each cupcake liner until about ⅔ full. Set aside.
To make the streusel topping
In a medium sized bowl, combine the flour, sugar, brown sugar, pumpkin pie spice and butter. Using a dough cutter or two forks, cut the butter into the dry ingredients until the mixture is crumbly.
Sprinkle over the muffin batter.
Bake in the preheated oven for 20-25 minutes or until slightly browned and a toothpick comes out clean.
To make the glaze
In a small bowl, combine the powdered sugar, vanilla, and milk. Whisk to combine and drizzle over the muffins.
Variations and Customizations for Your Pumpkin Streusel Muffins
1. Add nuts: Stir in a handful of chopped pecans, walnuts, or almonds into the muffin batter for added crunch and flavor.
2. Incorporate chocolate chips: Mix in a cup of chocolate chips to the batter for a delicious pumpkin chocolate combo. You can use semi-sweet, dark, or white chocolate chips depending on your preference.
3. Add dried fruits: Sprinkle in some dried cranberries, raisins, or chopped dates to the muffin batter for a burst of sweetness and texture.
4. Use different spices: Experiment with your spice blend by adding in a pinch of nutmeg, cloves, or allspice. These spices will complement the pumpkin flavor and add depth to your muffins.
5. Mix in pumpkin seeds: Fold in a handful of chopped pumpkin seeds into the batter for a savory twist. Pumpkin seeds will add a crunchy texture and complement the pumpkin flavor.
6. In addition to the streusel topping, you can sprinkle some finely chopped nuts or rolled oats on top for extra crunch.
7. Make them gluten-free: Use a gluten-free flour blend instead of all-purpose flour to make the muffins gluten-free. Be sure to adjust the measurements accordingly according to the flour blend you are using.
Enjoy experimenting with these variations to create your own unique pumpkin streusel muffins!
Frequently Asked Questions about Pumpkin Streusel Muffins
Can I use canned pumpkin puree?
Homemade pumpkin puree is always best but yes, canned pumpkin puree works well for making pumpkin streusel muffins. Make sure to use pure pumpkin puree rather than canned pumpkin pie filling, as the latter contains additional ingredients.
Can I freeze pumpkin streusel muffins?
Yes, pumpkin streusel muffins can be frozen. Make sure the muffins have fully cooled, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To thaw, simply leave them at room temperature or reheat them in the microwave or oven. That way you can enjoy fall flavors even in the spring months.
Can I make mini muffins instead of regular-sized muffins?
Yes, you can make mini pumpkin streusel muffins. Adjust the baking time accordingly, as mini muffins will require less time in the oven.
Can I omit the streusel topping?
Sure. If you prefer a more plain pumpkin muffin, you can omit the streusel topping. The muffins will still taste delicious without it.
Can I eat two or three spoonfuls of the streusel topping for breakfast?
Um, well, sure you can. But if you keep that up none of your clothes are going to fit by Christmas.
Can I use a different type of streusel topping?
Yes, you can experiment with different types of streusel toppings. For example, you can add chopped nuts or oats to the streusel mixture for added texture and flavor. See our variations section.
Can the recipe be made gluten-free?
Yes, you can make gluten-free pumpkin streusel muffins by using a gluten-free flour blend instead of regular all-purpose flour. Make sure to check that all ingredients, including spices, are gluten-free.
What can I serve pumpkin streusel muffins with?
What kind of a question is this??? They’re muffins! Serve them with everything! Five minutes late and didn’t make breakfast? Grab a muffin. Having a bit of tea in the afternoon? Grab a muffin. Hungry for a snack at 2AM? Grab a muffin.
Pumpkin Streusel Muffins
Ingredients
For the muffins
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup sugar
- ¼ cup brown sugar
- 2 Tbsp milk
- 1 tsp vanilla
- ½ cup melted butter
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 ½ cup flour
For the streusel
- ½ cup unsalted butter softened
- 1 cup flour
- ½ cup brown sugar
- ½ cup sugar
- 1 tsp pumpkin pie spice
For the glaze
- 1 cup powdered sugar
- ½ tsp vanilla
- 3 Tbsp. milk
Instructions
-
Preheat the oven to 375 degrees. Line the cupcake pan and set aside.
-
To make the muffins – In a medium bowl, combine the pumpkin, sugars, eggs, milk, melted butter and vanilla. Stir well.
-
In another bowl, combine the baking powder, soda, salt, pumpkin pie spice, cinnamon and flour. Whisk to combine.
-
Combine the dry ingredients with the wet and stir well.
-
Pour enough batter into each cupcake liner until about ⅔ full. Set aside.
-
To make the streusel topping – in a medium sized bowl, combine the flour, sugar, brown sugar, pumpkin pie spice and butter. Using a dough cutter or two forks, cut the butter into the dry ingredients until the mixture is crumbly. Sprinkle over the muffin batter.
-
Bake in the preheated oven for 20-25 minutes or until slightly browned and a toothpick comes out clean.
-
To make the glaze – in a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine and drizzle over the muffins.
Recipe Notes
Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.
Use pumpkin puree for this recipe, not pumpkin pie filling
But wait! With that leftover pumpkin puree you could also make these irresistible Mini Pumpkin Bundt Cakes with Cream Cheese Frosting.
Don’t forget to pin this pumpkin streusel muffin recipe:
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