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.

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.

more cozy muffin recipes

Print
5 from 9 votes

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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 12 muffins
Calories 265kcal
Author Sue Moran

Equipment

  • muffin pan with muffin liners

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2/3 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 tablespoons molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp of allspice
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 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 butter at room temperature

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 12 muffin cups nicely 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.

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 222mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2379IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Save

Save

Save

Save

Save

You Might Also Like

19 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Kathleen
    October 30, 2020 at 10:12 am

    Hi 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

    • Reply
      Sue
      October 30, 2020 at 12:06 pm

      Sure, 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.

  • Reply
    Michelle MacNeil
    October 15, 2012 at 4:06 pm

    5 stars
    Always 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

  • Reply
    Miranda
    October 4, 2011 at 2:04 pm

    5 stars
    Well, 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!

  • Reply
    [email protected] Bake Five
    September 30, 2011 at 10:23 am

    5 stars
    Well they definitely look like keepers to me (:

  • Reply
    Linda A. Thompson
    September 30, 2011 at 2:03 am

    5 stars
    Makes perfect sense–what better way to deal with stress (or avoid it) than to bake? They look wonderful!

  • Reply
    Velva
    September 30, 2011 at 1:20 am

    No 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

  • Reply
    Victoria
    September 29, 2011 at 5:39 pm

    i’ve sussed out two places that stock canned pumpkin…i think i’ll be buying them all up!

  • Reply
    Hungry Dog
    September 30, 2011 at 12:33 am

    Good 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.

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png