These Pumpkin Streusel Muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch and they’re just right on a fall morning.
These muffins are just fantastic. They’re moist and they rise well, just like something you’d get at a fabulous B&B, you know, where they leave a little tea towel lined basket of muffins and a big pot of hot coffee outside your door. If you’re looking for something to make for weekend guests, these are a great choice.
TIP: You can mix up the batter for these pumpkin streusel muffins the night before and bake them up in the morning if you like.
Pumpkin Streusel Muffins
These Pumpkin Streusel Muffins are light, fluffy, and fragrantly spiced. The streusel topping adds that perfect bit of sweet crunch and they're just right on a fall morning.
Yield 12
Equipment
- muffin pan
Ingredients
- 1/4 cup butter softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 eggs
- 2 tablespoons molasses
- 1 1/2 cups all-purpose flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- pinch of allspice
- 1/4 teaspoon salt
for the streusel
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tbsp rolled oats
- 1/2 cup chopped pecans
- 2 tablespoons cold butter
Instructions
- Set the oven to 375F
- Cream the sugar and the butter, and then beat in the eggs, pumpkin, buttermilk and molasses.
- In another bowl, mix the dry ingredients together.
- Make the streusel topping in a third bowl, using your hands to cut in the butter until the whole thing is thoroughly combined and crumbly.
- When you’re ready to bake, mix the dry ingredients into the wet, stirring just enough to combine. Fill the muffin cups fairly full, and sprinkle the streusel topping liberally over the muffins.
- Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
- Let them cool for a few minutes in the pan before taking them out.
Don’t forget to pin these Pumpkin Streusel Muffins!
19 Comments
Kathleen
October 30, 2020 at 10:12 amHi Sue
Thank you for all your wonderful recipes. Because of you I am able to make delicious treats for my mother in law who has cancer. I was wondering if I could make these muffins as jumbo?
thanks so much
Sue
October 30, 2020 at 12:06 pmSure, they would just need more baking time. I’m so glad you found stuff here for your mother in law, I can remember cooking for my mom when she had cancer and it was such a good feeling to be able to help.
Michelle MacNeil
October 15, 2012 at 4:06 pmAlways looking to use up that leftover pumpkin…..great recipe….tastes divine….followed recipe exactly and turned out perfectly…I actually got 17 large muffins..thanks
Miranda
October 4, 2011 at 2:04 pmWell, I believe you that these are extra special, they look like it! You are being featured this week at Mangoes and Chutney. This recipe will also be pinned, tweeted and mentioned on FB. Thanks for linking up to Fat CampFriday!
[email protected] Bake Five
September 30, 2011 at 10:23 amWell they definitely look like keepers to me (:
Linda A. Thompson
September 30, 2011 at 2:03 amMakes perfect sense–what better way to deal with stress (or avoid it) than to bake? They look wonderful!
Velva
September 30, 2011 at 1:20 amNo comment on the ice for the wine (smile)….These are some amazing pumpkin streusel muffins. I just need a good cup of coffee, and a couple of these muffins. I would be ready for the day.
Cheers.
Velva
Victoria
September 29, 2011 at 5:39 pmi’ve sussed out two places that stock canned pumpkin…i think i’ll be buying them all up!
Hungry Dog
September 30, 2011 at 12:33 amGood timing–I just bought my first can of pumpkin of the season last weekend! Now I just need some buttermilk. These are perfect to welcome fall.
Biggles4319
September 29, 2011 at 4:27 pmI love your your response to large appliance failure: Make something wonderful! I need to replicate such an action as my house continues to ambush me; and now I have the recipe.
I believe Joanne is correct and the berries can be saved.
PS. Williams-Sonoma sent a pastry sale ad this AM. I once thought they had beautiful food and presentation, but your site beats them any day!
Joanne
September 29, 2011 at 11:14 amWell, so long as they refroze I’m thinking your berries are probably fine! (phew)
Either way…these pumpkin streusel muffins seem like the perfect thing to distract you! And those photos are amazing!
Stephanie
September 29, 2011 at 10:38 amThese look fantastic! Sorry to hear about your freezer ugh!
Jay
September 29, 2011 at 1:32 amwow…looks beautiful n lipsmacking..;P
first time here….love your space…
awesome recipe collection with excellent cliks..
Am your happy follower now..:)
akiko
September 29, 2011 at 12:41 amHmmm. Looks so delicious! I’d love to bake soon and thank you for sharing 🙂 -akiko
once in a blue moon
September 28, 2011 at 9:53 pmi could go hog wild with your pics and food~
Ocean Breezes and Country Sneezes
September 29, 2011 at 2:37 amOh my goodness I’ll bet these are delicious! How about I bring the coffee and you bring the muffins! Thanks for a great recipe! Can’t wait to try this one!
Barbara
September 29, 2011 at 2:36 amI put ice in my wine too. I like to think of it as a wine cooler without the fizzy stuff. Ingrid is so embarrassed.
From Beyond My Kitchen Window
September 28, 2011 at 10:17 pmThese pumpkin muffins look so good. I love a good muffin mostly because I have a problem with portion control and one is always enough for me. Great photos!!
Yummy Mummy
September 28, 2011 at 10:15 pmI have pumpkin bread with chocolate chunks in the oven right now so I feel like I can smell your muffins 🙂 I LOVE any muffin with streusel.