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Streusel Pumpkin Muffins Recipe

Streusel Pumpkin Muffins Recipe

These nicely spiced 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
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TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings


  • 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, lightly beaten
  • 2 tablespoons molasses
  • 1 teaspoon grated orange peel
  • 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
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter


  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, buttermilk, eggs, molasses and orange peel. 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 at 375° for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.

Nutritional Facts

One serving equals 229 calories, 6 g fat (0 saturated fat), trace cholesterol, 336 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

Reviews for Streusel Pumpkin Muffins

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Reviewed Nov. 8, 2015

"Wow! These muffins are great! My husband and I really enjoyed the hint of orange and molasses, and we both agreed that this is our new favorite. I added 1/4 c. cinnamon chips to the batter and sprinkled a few more over the streusel before baking, which I will definitely do again."

Reviewed Nov. 7, 2014

"Delicious! I made these muffins just as written and will definitely make them often. Not as dense as my other muffins recipes, due to less pumpkin."

Reviewed Oct. 4, 2014

"These were really good. I did omit the orange zest and I added a maple cream cheese filling. AMAZING........................"

Reviewed Apr. 29, 2014

"Excellent recipe. This is exactly what I am looking for. Perfect amount of sweetness. Friends and family loved them. It?s definitely a keeper."

Reviewed Apr. 18, 2013


These were so delicious, the streusel topping was amazing, although I made half without it and stirred in some raisins and they turned out just as great.
Only ingredient I would omit next time would be the orange zest, a little too citrusy for me.
I also made these without the molasses since I did not have any at hand.
Thanks for the recipe!!!"

Reviewed Nov. 19, 2012

"So tender and delicious - I think they are going to be my favorite pumpkin muffin. Use the greater amount of pumpkin pie spice in the recipe - it makes it so much more flavorful (I have made it both ways). Very good!"

Reviewed Oct. 7, 2012

"Everyone in my family loves these muffins!"

Reviewed Feb. 15, 2012

"This recipe is great. Everyone who had a taste of it, keeps asking for more."

Reviewed Nov. 26, 2011

"Made these for my family because I had extra pumpkin in the refrigerator. I over beat them by accident, instead of hand mixing them, but they were still a big hit! Also, I had a lot of left over topping, so I'm going to half that next time. Very good overall! Will make again most likely"

Reviewed Oct. 29, 2011

"Best pumpkin muffin recipe I've ever made! Not only best tasting, but not too dense and heavy. I did prepare it in the quick bread method (combine dry ingredients, combine wet ingredients including melted butter, and stir the wet into the dry ingrendients). I also added a handful of chopped walnuts to the batter."

Reviewed Dec. 22, 2010

"easy and very delicious.

Loved the streusel topping!"

Reviewed Nov. 11, 2010

"Wow..these are so good!! They tasted even better the next day. Moist and flavorful I did use a full tsp of pumpkin pie spice and subbed a cup of whole wheat pastry flour (for extra fiber). Love the streusel on top! These are excellent and going in my keeper file!"

Reviewed Nov. 8, 2010

"This are divine!!!! I tasted one this morning fresh from the oven...YYUUUMJMMMM!!!

I did make a couple substitutions based on what I had...I used just plain fat free milk instead of buttermilk and I didn't have an orange, so I used just a smidge of orange extract (use lightly, because extracts are very strong!). Even with these changes, they were amazing! I will definately be making these again!!!!!"

Reviewed Oct. 20, 2009

"it says in the recipe it is made with egg substitute am I missing something? i do not see that anywhere..How did they base the healthy and contest winning? It is a good recipe but I cant figure out the comment and then the ingredients"

Reviewed Oct. 4, 2009

"this recipe was a big hit. I used my own pumpkin from my garden and these were easy to make and my family loved them"

Reviewed Sep. 30, 2009

"when and where does the egg substitute come in? I don't see it in the recipe."

Reviewed Mar. 29, 2009

"These are one of my favorite pumpkin muffin recipes. The molasses and orange are wonderful components of flavor and the buttermilk makes it tender like an old fashioned muffin."

Reviewed Jan. 17, 2009

"We made these for Christmas but I thought something was missing. I decided to add a diced medium apple to the recipe. They turned out even better. I'm going to make some more tomorrow so I can keep some on hand in the freezer."

Reviewed Dec. 18, 2007

"These are delicious and great for the holiday season. They freeze very well. I like to freeze them then take them and pack them up for a mid-morning snack right from the freezer - they thaw by the time my stomach is growling!"

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