Save on Pinterest

Streusel Pumpkin Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

These pumpkin streusel muffins are a great accompaniment to any meal—or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. —Connie Pietila, Atlantic Mine, Michigan
Streusel Pumpkin Muffins Recipe photo by Taste of Home

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 large eggs, room temperature, lightly beaten
  • 2 tablespoons molasses
  • 1 teaspoon grated orange zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • STREUSEL TOPPING:
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold butter

Directions

  1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full.
  2. For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Pumpkin Streusel Muffins Tips

How can you top these pumpkin streusel muffins with icing?

While the streusel topping already imparts sweetness, you can take them to the next level with icing. Try a tangy cream cheese frosting. Or, for more fall flavor, consider this maple glaze recipe.

How do you store these pumpkin streusel muffins?

Store muffins at room temperature in an airtight container. Pack them with a paper towel to help soak up any extra moisture. They'll stay fresh for 4-5 days. You can also freeze these muffins in an airtight freezer bag for up to three months. Check out our full how-to on freezing muffins for more information.

Can you substitute canned pumpkin with fresh pumpkin in this recipe?

You could, but there’s really no reason to. Canned pumpkin is not only easier to use, but it’s also more uniform and reliable than the fresh kind. For more, read up on other reasons to use canned pumpkin. Then, pick up our Test Kitchen’s favorite canned pumpkin brand when you’re ready to bake.

Katie Bandurski, Associate Editor
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 each: 229 calories, 6g fat, 0 cholesterol, 336mg sodium, 39g carbohydrate, 1g fiber), 4g protein.

Recommended Video