Pumpkin Streusel Muffins

5 from 3 votes

Pumpkin Streusel Muffins are moist, spiced with cinnamon and pumpkin pie spice, and topped with a crunchy, buttery streusel that adds a delightful texture. Each bite combines the rich flavor of pumpkin with a sweet, crumbly topping for a perfect fall treat.

Course Breakfast, muffins

Cuisine American

Keyword pumpkin streusel muffins

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 221kcal

Author Sue Ringsdorf

Ingredients

Muffins - wet ingredients:

1/2 cup unsalted butter - melted
3/4 cup brown sugar
1/4 cup granulated sugar
1 ¼ cup pumpkin puree - canned pumpkin
1/2 cup sour cream light
2 teaspoons vanilla extract
2 large eggs - at room temp

Muffins - dry ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice

For the streusel topping:

1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup unsalted butter - cubed

Instructions

Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You'll need to make four more.)
Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.
1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar
Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.
1 ¼ cup pumpkin puree, 1/2 cup sour cream light, 2 large eggs, 2 teaspoons vanilla extract
Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.
1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice
Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter with the dry ingredients.
1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, pinch of salt, 1/4 cup unsalted butter
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to 2/3 full.
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.
Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Notes

You can add 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the muffin batter for extra texture and flavor.
Use canned pumpkin puree (ingredients = pumpkin only), NOT pumpkin pie filling.
Store the muffins in an airtight container at room temperature for up to 3 days.
Freeze the muffins for longer storage (up to 3 months).

Nutrition