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