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Pumpkin Streusel Muffins

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.
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Préparation 15 minutes
Cuisson 20 minutes
Temps total 35 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Préparation Notes

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

Équipement

  • Muffin Tin
  • Mixing bowls
  • Whisk

Préparation
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. Prepare streusel: mix cold butter, brown sugar, flour, and salt until crumbly. Set aside.
  3. In a bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
  4. In another bowl, beat melted butter and sugar until combined. Add eggs, vanilla, and pumpkin puree.
  5. Gradually mix dry ingredients into wet, alternating with buttermilk. Do not overmix.
  6. Fill muffin cups two-thirds full. Top with streusel mixture.
  7. Bake for 18–20 minutes, until a toothpick inserted comes out clean.
  8. Cool 5 minutes in tin, then transfer to a wire rack. Serve warm or at room temperature.

Notes et conservation

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.