Easy Fresh Pumpkin Streusel Muffins

Indulge in the cozy goodness of this pumpkin streusel muffins recipe featuring soft and tender muffins made from a fresh pumpkin puree flavored with the perfect blend of pumpkin spice and a delightful cinnamon streusel topping.

Jump to:

• Why you'll love this recipe
• Ingredient You Need
• How to make Pumpkin Streusel Muffins
• Serving Suggestions
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Muffin Recipes
• Pumpkin buttermilk Muffins

I created these pumpkin streusel muffins in the same way as my pumpkin streusel bread, to get all the softness, moisture and pumpkin flavor, which takes me straight into the fall season.

I love this recipe because it's made with homemade, seasonal fresh pumpkin puree to take full advantage of its intense flavor and moisture content, which makes it work best in breads and muffins.

Also flavored with my homemade pumpkin pie spice blend that perfectly balances all the flavors and complements the delicious pumpkin taste and a crunchy streusel topping.

Craving more pumpkin recipes? Give these a try: Spiced pumpkin pie, Ice pumpkin spice latte, Pumpkin streusel muffins, pumpkin spice latte, banana pumpkin muffins, Pumpkin cheesecake cookies.

Ingredient You Need

You need these ingredients to make these pumpkin crumb muffins:

Streusel topping

• Butter: Preferably use unsalted butter, cold. You can also use salted butter, but adapt the amount of salt to the recipe.
• Sugar: Preferably brown sugar like dark brown sugar or granulated sugar like cane sugar for extra crunch.
• Almond meal: As an option, almond flour adds a delicious flavor, but you can replace it with oatmeal or hazelnut meal.
• Flour: Use all-purpose white wheat flour or wholemeal flour.
• Cinnamon and salt: Cinnamon ground is perfect for flavoring streusel, but you can replace it with a blend of autumn spices or do without, and also use sea salt to bring out the flavors.

Muffin batter

• Vegetable oil: A neutral vegetable oil such as sunflower oil, rapeseed oil, or grape seed oil.
• Sugar: A mixture of white granulated sugar and brown sugar to flavor the recipe such as dark brown sugar or light brown sugar.
• Eggs: Use medium eggs at room temperature.
• Milk: Use preferably buttermilk, plain yogurt, sour cream, or even unsweetened applesauce.
• Pumpkin: I use homemade pumpkin purée but you can simply use unsweetened pure canned pumpkin (no pumpkin pie mix which is too smooth and sweet).
• Flour: Use all-purpose flour which you can replace with whole wheat flour or a gluten-free flour mix.
• Yeast: Baking soda is preferable, but you can replace it with a packet of baking powder.
• Spices: Ground cinnamon and a pumpkin pie spice mix.
• Vanilla and salt: Essential for flavoring and bringing out all the flavors.

How to make Pumpkin Streusel Muffins

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

• In a medium bowl place all the dry ingredients, all-purpose flour, almonds meal, brown sugar, cinnamon ground and sea salt.
• Then add the cold butter pieces and crumble with your fingertips until you get a sandy mixture with small pieces.
• Cover with plastic wrap and place in the refrigerator.

• Place vegetable oil, brown sugar, and white sugar in a large bowl.
• Mix with an electric mixer for 1-2 minutes until the mixture is smooth and liquid.

• Add the eggs and vanilla extract and mix again with an electric mixer for 1 minute to incorporate.
• Then add the pumpkin puree and mix with the mixer to incorporate it.

• Add the flour mixture, flour, baking soda or baking powder, a pinch of salt, ground cinnamon, and the all-season spice mix.
• And mix this time delicately with a spatula or a wooden spoon until you obtain a very homogeneous mixture.

Bake muffins

• Preheat oven to 392°F / 200°C and prepare a muffin pan with paper liners.
• Pour the pumpkin muffin batter into the prepared muffin tin, filling them well to get nice bumps on top of the muffins.
• Then add the streusel mixture on top.
• Then lower the temperature to 374°F / 190°C and bake for 20 minutes until golden and puffy.
• Remove the pumpkin crumble muffins from the oven and let them cool in their pan before moving them to a wire rack.

Serving Suggestions

• With Cream Cheese Spread: Add a dollop of cream cheese or a cream cheese frosting for an extra layer of flavor.
• Topped with Whipped Cream: For a dessert-like treat, add a swirl of whipped cream on top of the muffin.
• With a Honey Drizzle: Add a touch of sweetness by drizzling honey over the muffins.
• Yogurt and Fruit: Serve alongside a bowl of Greek yogurt and fresh fruit for a balanced breakfast.
• Crumbled Over Ice Cream: Crumble a muffin over vanilla or cinnamon ice cream for a delicious dessert.
• With a Nut Butter: Spread almond or peanut butter on top for added protein and flavor.

Storage instructions

Room temperature: Pumpkin streusel muffins can be stored at room temperature for 1 week, and placed in an airtight container.

In the freezer: Placed in a box or in storage bags, you can keep them for up to 3 months in the freezer. Let them return to room temperature slowly or use the defrost function of your microwave.

Use butter instead of oil in muffins: When the muffins are cooled you won't feel the oil in your mouth, but you can replace it with the same amount of melted butter.

Recipe Questions

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well, but homemade puree offers a fresher taste.

How do I keep the streusel topping crunchy?
Make sure the topping is crumbly before adding it to the muffins, and avoid over-baking.

Can I make them gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

More Muffin Recipes

I hope you love these pumpkin buttermilk muffins with streusel topping. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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