These pumpkin streusel muffins are soft, moist, and perfectly spiced, with a delicious buttery cinnamon crumble topping!
These homemade pumpkin streusel muffins combine pumpkin puree, buttermilk, and warm pumpkin pie spices for a tender, fluffy texture.
I love making these pumpkin muffins in the fall, especially with a generous layer of crunchy cinnamon streusel on top.
Why You’ll Love This Recipe
- Soft & Moist: Tender pumpkin muffins made with pumpkin puree and buttermilk.
- Buttery Streusel: A crunchy cinnamon crumble topping.
- Easy to Make: Simple ingredients and delicious fall flavors.
Ingredient You Need
- Butter: Cold, unsalted butter for the crunchy streusel topping.
- Sugar: White and brown sugar for the muffin batter and cinnamon crumble.
- Flour: All-purpose flour for the muffins and streusel.
- Almond Flour: Adds a delicious nutty flavor to the streusel topping.
- Vegetable Oil: A neutral oil like sunflower or canola oil.
- Eggs: At room temperature.
- Buttermilk: For soft, tender pumpkin muffins.
- Pumpkin Puree: Homemade or canned 100% pure pumpkin, not pumpkin pie filling.
- Baking Soda: Helps the muffins rise.
- Spices: Ground cinnamon and pumpkin pie spice for warm fall flavors.
- Vanilla & Salt: To enhance the flavor.
How to Make Pumpkin Streusel Muffins
Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) and bake for another 20 minutes, until a toothpick inserted into the center comes out clean.
Tips for the Best Pumpkin Streusel Muffins
- Use thick pumpkin puree: Homemade or canned pumpkin works well, but drain any excess liquid to avoid soggy muffins.
- Keep the streusel cold: Refrigerate the crumble topping until ready to use for a crunchy, buttery finish.
- Measure the flour accurately: Use a kitchen scale to avoid dense, dry muffins.
- Don’t overmix the batter: Gently fold in the dry ingredients until just combined for soft, fluffy pumpkin muffins.
- Start with high heat: Baking at 425°F (220°C) for the first 5 minutes helps create tall, bakery-style muffin tops.
Storage
Store pumpkin streusel muffins in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
Variations
- Chocolate Chip Pumpkin Muffins: Fold in chocolate chips for a chocolatey twist.
- Pumpkin Pecan Muffins: Add chopped pecans or walnuts to the batter or streusel topping.
- Maple Glaze: Drizzle with a simple maple glaze for extra sweetness.
- Pumpkin Cream Cheese Muffins: Add a spoonful of sweetened cream cheese filling before baking.
Recipe Questions
Can I use canned pumpkin puree?
Yes! Use 100% pure pumpkin puree, not pumpkin pie filling.
How do I keep the streusel topping crunchy?
Keep the streusel cold before baking and let the muffins cool completely before storing.
Can I make pumpkin streusel muffins without buttermilk?
Yes, you can use plain yogurt thinned with a little milk as a substitute.
Can I make these pumpkin muffins gluten-free?
Try replacing the all-purpose flour with a 1:1 gluten-free baking flour blend. Results may vary.
More Pumpkin Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
Pumpkin Streusel Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Soft and moist pumpkin streusel muffins made with pumpkin puree, buttermilk, and warm fall spices, topped with a buttery cinnamon crumble.
Ingredients
Streusel Topping
- 40 g (⅓ cup) all-purpose flour
- 40 g (⅓ cup) almond flour
- 1 tbsp brown sugar
- 1 pinch sea salt
- ½ tsp ground cinnamon
- 40 g (about 3 tbsp) cold unsalted butter, cubed
Pumpkin Muffins
- 120 ml (½ cup) vegetable oil
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar, packed
- 2 large eggs, at room temperature (about 115 g without shells)
- 2 tsp vanilla extract
- 250 g (1 cup) pumpkin puree
- 60 ml (¼ cup) buttermilk
- 220 g (1¾ cups) all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
Instructions
- In a medium bowl, combine the all-purpose flour, almond flour, brown sugar, cinnamon, and sea salt. Add the cold butter, cut into small cubes, and rub everything together with your fingertips until you get a crumbly mixture with small and larger pieces. Refrigerate while preparing the muffin batter.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer for 1–2 minutes until smooth and well combined.
- Add the eggs and vanilla extract, then mix again until fully incorporated.
- Add the pumpkin puree and mix until smooth. Pour in the buttermilk and mix briefly until combined.
- Add the flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Gently fold everything together with a spatula until no dry flour remains. Avoid overmixing to keep the muffins soft and fluffy.
- Preheat the oven to 425°F (220°C) and line a standard muffin pan with paper liners. Divide the batter evenly between the liners, filling each almost to the top.
- Remove the streusel topping from the refrigerator and generously sprinkle it over each muffin, gently pressing the larger crumbs into the batter so they stay in place.
- Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for approximately 20 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the pumpkin streusel muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Storage
Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
Recipe Tips
- Use thick pumpkin puree: Drain homemade puree if it contains excess liquid.
- Keep the streusel cold: This helps maintain a crumbly texture during baking.
- Weigh your ingredients: Especially the flour and pumpkin puree.
- Don’t overmix: Fold the dry ingredients gently to keep the muffins tender.
- Check the baking time: Start checking a few minutes early, as oven temperatures and muffin sizes vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: muffins, breakfast
- Cuisine: American
Linda
Delicious recipe! They are so moist, and you can really taste the flavor with the homemade pumpkin puree. The streusel on top is a must. Thank you for the recipe!