Pumpkin Streusel Muffins

These pumpkin streusel muffins have a rich pumpkin flavor and a sweet, crumbly topping. They’ll make any fall or winter morning extra special.
Streusel Pumpkin Muffins Recipe photo by Taste of Home

When pumpkin spice season hits, we want it in pretty much everything. We’ve got your pumpkin spice latte covered, and our pumpkin streusel muffins are the perfect companion. Thanks to their rich pumpkin flavor, warm spices, and sugary topping, these muffins are next-level autumnal. Best of all, they’re easy to make, and they store well—either on the countertop or in the freezer.

Wondering if you need canned pumpkin or fresh pumpkin puree for baked goods like muffins? Our Test Kitchen almost always prefers canned pumpkin for its consistency in baking. These are our best canned pumpkin brands to choose from. Or, of course, use whichever brand you love best.

Ingredients for Pumpkin Streusel Muffins

All Ingredients for Pumpkin Streusel Muffins on wooden surface and Stone PlateTMB Studio

  • Canned pumpkin: Our recipe uses canned pumpkin because its texture and consistency works best in baked goods. You can use fresh pumpkin as a substitute, but it may change the texture and flavor a bit. Whatever you do, don’t use pumpkin pie filling—it already has sugar and spice added and will throw the entire recipe off.
  • Butter: Use unsalted butter for this recipe, and make sure it’s soft (but not melted). You’ll add a bit of salt to the muffin batter, which will help enhance and balance the sweetness.
  • Sugars: The recipe calls for two types of sugar: granulated sugar and light brown sugar. Each brings something different to the table! White sugar adds sweetness but doesn’t overpower the other flavors like pumpkin and spice. Brown sugar adds a richer flavor and color, and also a bit of moisture, which helps keep these muffins soft in every bite.
  • Buttermilk: Buttermilk helps create a tender crumb in muffins like these. If you don’t have some on hand, here’s how to make buttermilk for all your baked good needs.
  • Eggs: Room-temperature eggs are viscous and blend more easily with the other ingredients in a batter. It’s a good idea for everything in this recipe, including the buttermilk and eggs, to be about the same temperature when making the batter.
  • Molasses: Molasses contributes a slightly spiced bittersweetness to our pumpkin streusel muffins—along with color and notes of caramel.
  • Baking soda and baking powder: A combination of baking soda and baking powder helps give these muffins the right rise.
  • Pumpkin pie spice: Instead of adding several different spices, we use the pumpkin pie spice blend for these muffins. Store-bought pumpkin pie spice is an easy go-to—or try your hand at a homemade pumpkin pie spice.

Directions

Step 1: Combine the wet and dry ingredients separately

Mixing Ingredients to make Pumpkin Streusel MuffinsTMB Studio

Preheat the oven to 375°F. In a large bowl, cream the butter and sugars until light and fluffy, about five minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest.

In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt.

Step 2: Make the batter

Batter to make Pumpkin Streusel MuffinsTMB Studio

Gradually add the dry ingredients to the wet ingredients, and whisk together until just blended. Get out your muffin tins, and fill greased or paper-lined muffin cups about two-thirds full with the muffin batter.

Step 3: Make the streusel topping

For the streusel, combine the flour and brown sugar together in a bowl, then cut in the butter until the mixture is crumbly. You can squeeze a few pieces together in your hand to make some larger chunks. Sprinkle the topping over the batter in the muffin tins.

Step 4: Bake the muffins

Preparing Pumpkin Streusel Muffins to BakeTMB Studio

Bake until a toothpick inserted in a muffin comes out clean, 20 to 25 minutes.

Step 5: Let the muffins cool

Pumpkin Streusel Muffins on Wire RackTMB Studio

Let the muffins cool in the pan for five minutes. Remove them from the pans, and place them on a wire rack to cool completely.

Pumpkin Streusel Muffins Variations

  • Drizzle with an icing: Don’t stop with just a streusel topping! Make these muffins even more indulgent with a fresh icing glaze. Try a tangy cream cheese frosting, or, for more fall flavor, consider our maple glaze for doughnuts.
  • Go nuts: Need a bit more crunch? Add chopped nuts or seeds of your choice. Pumpkin seeds, pecans, and walnuts would all be great against these pumpkin-y flavors.

How to Store Pumpkin Streusel Muffins

Let the muffins cool completely. Place them in an airtight container with a paper towel to soak up extra moisture, and store at room temperature for four to five days.

How to Freeze Pumpkin Streusel Muffins

To freeze these muffins, let them cool completely. Store them in a freezer-safe resealable bag in the freezer for up to three months. Our guide on freezing muffins has even more info for you.

Pumpkin Streusel Muffins Tips

Pumpkin Streusel Muffins in a Basket and some on Wooden PlateTMB Studio

Can you use fresh pumpkin puree for pumpkin streusel muffins?

You could, but there’s really no reason to. Not only is canned pumpkin easier to use, it’s also more uniform and reliable than fresh pumpkins. For more, read up on other reasons you should cook with canned pumpkin.

What can you use instead of buttermilk?

To replace 1 cup of buttermilk, place 1 tablespoon of white vinegar or lemon juice in a measuring cup, then add enough milk to measure 1 cup. Stir, then let the mixture stand for five minutes. Alternatively, you can sub 1 cup of plain yogurt for the buttermilk, or 1-3/4 teaspoons of cream of tartar plus 1 cup of milk.

Pumpkin Streusel Muffins

These pumpkin streusel muffins are a great accompaniment to any meal—or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. —Connie Pietila, Atlantic Mine, Michigan
Streusel Pumpkin Muffins Recipe photo by Taste of Home
Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

Ingredients

  • 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 large eggs, room temperature, lightly beaten
  • 2 tablespoons molasses
  • 1 teaspoon grated orange zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • STREUSEL TOPPING:
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter

Directions

  1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
  2. For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

1 muffin: 233 calories, 7g fat (4g saturated fat), 47mg cholesterol, 256mg sodium, 39g carbohydrate (20g sugars, 1g fiber), 4g protein.