Pumpkin Streusel Muffins
Bake soft Pumpkin Streusel Muffins with warm fall spices and a buttery crumble topping. An easy, cozy recipe perfect for breakfast or dessert.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
Ingrédients
Streusel Topping
- 6 tbsp unsalted butter cold
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/4 tsp salt
Muffins
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup unsalted butter melted
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 3/4 cup buttermilk at room temperature
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Prepare streusel: mix cold butter, brown sugar, flour, and salt until crumbly. Set aside.
- In a bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, beat melted butter and sugar until combined. Add eggs, vanilla, and pumpkin puree.
- Gradually mix dry ingredients into wet, alternating with buttermilk. Do not overmix.
- Fill muffin cups two-thirds full. Top with streusel mixture.
- Bake for 18–20 minutes, until a toothpick inserted comes out clean.
- Cool 5 minutes in tin, then transfer to a wire rack. Serve warm or at room temperature.
Notes
You can add chocolate chips, nuts, or swap in gluten-free flour for dietary adjustments. Store in an airtight container for 2–3 days or freeze up to 3 months.